The pathogen that is commonly linked with cooked rice dishes.
What is Bacillus cereus
100
The parasite that causes one to cough up worms.
What is Anisakiasis
100
The most important prevention measure of a virus.
What is practicing personal hygiene?
100
Pathogens grow most likely in a temperature of ...
41F - 135F
100
Minimum internal temperature of seafood
What is 145 degrees F for 15 seconds?
200
what Salmonella is most caused by
What is cross-contamination, poultry, dairy, and produce
200
Common symptoms are watery diarrhea, abdominal cramps, nausea, and weight loss.
What is Cryptosporidiosis?
200
Common Symptoms include, fever, weakness, nausea, abdominal pain, jaundice.
What is Hepatitis A?
200
TCS food that will be stored for longer than ____ hours must be labeled.
24
200
Conduct a hazard analysis.
What is the first step in devising a HACCP plan?
300
Practicing personal hygiene is the most important prevention measure of these.
What is Shigellosis, Staphylococcal gastroenteritis
300
What is the most important prevention measure for parasites?
What is purchasing from approved, reputable suppliers?
300
Virus that is very contagious and people can become contagious within a few hours after eating it.
What is Norovirus?
300
What is the first step in dishwashing?
Rinsing, scraping, or soaking items
300
Only certain way to prevent backflow.
What is air gap?
400
Common symptoms of this is first nausea and vomiting and later, weakness, double vision, and difficulty in speaking and swallowing.
What is Botulism
400
Herring, Cod, Halibut, Mackerel, and Pacific salmon
What is the food commonly linked to anisakiasis?
400
Virus that can infect a person for weeks without showing any symptoms.
What is Hepatitis A?
400
If a food-contact surface is in constant use, it should be cleaned and sanitized at least every ____ hours.
4 hours.
400
Organization that makes recommendations for food safety regulation of the foodservice industry.
What is Food and Drug Administration?
500
What are the four most important prevention methods of bacteria?
What is controlling time and temperature, preventing cross-contamination, practicing personal hygiene, and purchasing from approved, reputable suppliers.
500
Common symptoms are fever, diarrhea, abdominal cramps, and nausea.
What is Giardiasis?
500
Virus that is often found in a person's feces for days after symptoms have ended.
What is Norovirus?
500
Minimum temperature for final rinse in a heat-sanitizing dishwasher.
180F
500
Using shields on fluorescent lightbulbs where food is stored can....