The source of this virus is human feces and is linked to RTE foods, shellfish, and contaminated water.
What is Hepatitis A?
100
Transferring hazardous materials or products from one place to another.
What is cross contamination?
100
This agency inspects all food except meat, poultry and eggs
What is the Food and Drug Administration (FDA)?
100
The three types off contaminants are
What are biological, chemical, and physical hazards?
100
Keep foods refrigerated until it is time to begin
preparation, When possible, take out only a small
amount at a time as needed during preparation?
What preperating?
200
This is a bacteria that is linked to poultry, eggs, meat, milk, dairy products and produce.
What is Nontyphoidal Salmonella?
200
Food that must be under temperature control for safety. Must be handled carefully and kept out of danger zone.
What is TCS Food?
200
This agency regulates and inspects all meat, poultry and eggs.
What is the U.S Department of Agriculture (USDA)?
200
Small, living organism that is seen only with a microscope
What is a microorganism?
200
Maintain temperature of hazardous food above 60°C
(140°F).
What is the proper hold holding?
300
The source of this bacteria is human feces and can be prevented by washing hands, excluding sick workers, and controlling the flies inside.
What is Shigella?
300
Agent of disease; something that can cause disease.
What is a pathogen?
300
These write or adopt codes that regulate retail and food service operations.
What are the state and local regulatory authorities?
300
This is poisonous
What is a toxin?
400
The source of this bacteria is people and it is linked to RTE foods and beverages. It can be prevented by washing hands, excluding sick workers, and cooking food to the minimum internal temperature.
What is Salmonella Typhi?
400
Temperature zone in which bacteria grow and and multiply rapidly.
What is food temperature danger zone?
400
These conduct research into the cause of foodborne illnesses.
What are the Centers of Disease Control and Prevention (CDC) and the U.S Public Health Service (PHS)?
400
Ready to-eat-food touches contaminated food and the touches ready-to-eat food.
What is an example of cross- contamination food-borne illnsess?
500
This cause of foodborne illness includes flu-like symptoms such as fever, nausea, vomiting and diarrhea.
What is bacteria?
500
These are established businesses that are inspected and know about food safety and handling.
What are approved reputable suppliers?
500
A food service operator does this when they are responding to a foodborne illness outbreak..
What is segregating the product?
500
Chemical,Biological, and physical
What is one type that contaminates a risk to food?
500
1. Purchasing and receiving
2. Storage
3. Preparation
4. Cooking
5. Cooling
6. Hot and cold holding
7. Reheating
8. Serving