TDZ
CONTAMINATION
Pot Pourri
Pot Pourri II
Anything goes
100
70 degrees
What is Room Temperature
100
This is the leading cause of foodborne illness
What is A VIRUS
100
This is the body's defense against illness
What is the immune system
100
This is the bodys negative reaction to a food protein
What is a food allergy
100
Peanuts, shellfish, and dairy
What is comon food allergies
200
36 to 38 degrees
What is the temperature of the walkin cooler
200
This is the type of contaminate you can see
What is physical contamination
200
This is the #1 way pathogens are spread
What is poor handwashing
200
This is the Federal agency that regulates food safety
What is the FDA (Food and Drug Administration)
200
CrossContact
What is when people who prepare food need to be careful not to contaminate food that is being prepared for people with food allergies
300
the temperature of the walk in freezer
What is 0 to -10 degrees
300
These include bleach, polishes, cleaners.
What is chemical contamination
300
These are the 6 conditions under which pathogens grow
What is FATTOM
300
THis is food that can be eaten wothout further preparation
What is RTE foods
300
This is what HACCP stands for
What is Hazard Analysis Critical Control Point
400
2 parts: what is the temperature danger zone definition AND the temperature range of the tdz
What is 41 to 135 degrees and the temps where pathogens grow the quickest
400
Something with the potential to cause harm is....
What is a hazard
400
THis is what TCS stands for
What is Temperature controlled for safety
400
THis is what the F in FATTOM stands for (complete definition)
What is pathogens need an energy source like carbs or proteins
400
These are the costs of having a foodborne illness in an establishment (need 2)
What is loss of customers, loss of sales, low employee morale, lawsuits
500
This is the temperature of the sanitized water in the 3 compartment sinks
What is cool to the touch
500
The microorganisms that cause illness
What is pathogens
500
This is how fast bacteria can grow
What is double in size every 20 minutes
500
a disease transmitted to people by food
What is a foodborne illness
500
These are the 4 acceptable ways to thaw food
What is under cold running water, in the refrigerator, in the microwave, cooking.
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