What are symptoms that restrict food handlers from working (handling food)
200
This is not an acceptable method for thawing foods
What is thawing at room temperature.
200
This micro-organism is responsible for around 60% of all food-borne illness outbreaks
What is Norovirus
200
The best way to tell if food has been cooked properly
What is using a thermometer to check the final cooking temperature.
200
Recommended method of preparing large amounts of potentially hazardous (TSC) foods
What is the "batch" method
200
Three types of food-borne hazards
What are chemical, physical and biological
300
Shallow containers, using an ice wand and immersion in an ice bath, reducing to smaller batch sizes
What are methods of cooling potentially hazardous (TCS) foods quickly
300
This is the route that bacteria and virus often take to contaminate water or food and cause food-borne illness when hands are not washed properly?
What is the "fecal-oral" route.
300
To take accurate food temperatures, dial type thermometers must be inserted this far?
What is to the dimple or 2 1/2" above the tip.
300
When they tear, when beginning a new task, at least every 4 hours, after handling raw meat, before handling cooked or ready-to eat foods
What are times that gloves should be changed
300
Chlorine Bleach and Quat sanitizers are considered safe when used at these concentrations in the sanitizing step in mechanical dish machines or manual dish washing set-ups.
What is 50-200 ppm Chlorine or 200 ppm Quat sanitizers.
Note: some Quat sanitizers allow between 150-400 ppm. Read the products label before using.
400
Seven days
What is the number of days potentially hazardous foods (TSC) held under refrigeration can be used before they must be discarded after being opened or prepared
400
Type of food, acidity, time temperature, oxygen content and moisture
What are factors that affect bacterial growth.
400
Stuffed meats must be cooked to this internal cooking temperature?
What is 165°F.
400
Reason fish, beef, pork, chicken are stored in this order below ready-to-eat foods in coolers and freezers
What is the the final cooking temperature of the product determines the order.
400
Milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy and soy products, peanuts and tree nuts
What are the most common food allergens
500
Doing this can raise the temperature of coolers and freezers
What is overloading or overstocking.
500
Viruses such as Norovirus and Hepatitis A can be easily spread when foodhandlers fail to....
What is wash their hands and stay home when they have symptoms of illness.
500
Cooking food to the required final cooking temperature describes this step.
What is the "kill" step.
500
Food obtained from unsafe sources, failing to cook food adequately, food held at incorrect temperatures, food prepared using contaminated equipment and /or employees failing to wash their hands when needed....
What are the five most common risk factors that contribute to food-borne illness in retail food facilities.
500
Bacterial growth does this when held at cooler or freezer temperatures