The term for slowing the growth of bacteria on a food product
What is Refrigeration
100
This is the name of the process that creates cooling through the removal of heat
What is refrigeration
100
This is the rate of how rapidly bacteria grows outside of refrigeration
What is doubles in a 20 minute period
100
Food maintained between 41 and 140 degrees F is referred to as being in this zone
What is the danger zone
100
The proper way to rotate product in a display case
What is first in first out
200
This is what you may get by eating food containing living bacteria
What is food infection
200
This is the recommended line between the air discharge and air return that product should not exceed
What is load limit
200
The point in time when freshly new product should be dated
What is upon delivery of new product
200
This is the transfer of bacteria from one food item to another food item
What is cross contamination
200
The temperature at which a heated display case should maintain heated product
What is 140°F +
300
These are the three places where bacteria exists in nature
What are soil, air and water
300
This is the unit energy defined as the amount of heat required to raise the temperature of 1 pound of water by 1 degree F.
British Thermal Unit (BTU)
300
One of the most effective tools in a refrigerated or hot display cases used for protecting customers from food borne illnesses
What is thermometer
300
This is the term used for a surface free of visible dirt, filth and bacteria free (sanitized)
What is clean
300
This is what happens when food or props sit on or block air return and discharge
What is disturbs the air curtain and product temperatures
400
The number of cases that the Federal government estimates for reported foodborne illness annually in the United States
What is 48 million
400
This is the frist cooling material used by mankind
What is ice
400
The range of temperatures bacteria grows most rapidly
What is between 41 -140 °F
400
These are the three correct ways to thaw food safely
What is refrigerator, microwave, and cold water
400
This is the height grab and go product should be stacked to maintain product temperature
What is no higher than the load limit line
500
This is the organisms that cause the most illnesses, hospitalizations, and deaths in the United States
What is Salmonella
500
The three ways heat flows Conduction, Convection and Radiation
Conduction, Convection and Radiation
500
This was the first industry to utilize refrigeration
What is the alcohol industry
500
These are the top two causes of food borne illness in the U.S.
What is mishandeling food and improper cooling of cooked foods
500
This is the foodborne poinsening that is associated with chicken juice and it takes just one drop to innoculate other items in a display case or shopping cart to cause an illness