Contamination
This is the best way to prevent foodborne illness
What is washing your hands
The holding temperature for cold food
What is 41'F or lower
Food service workers are allowed to wear this type of jewelry
what is a plain band ring
Foods should be rotated using this type of inventory system
What is FIFO- first in first out
This is the minimum internal cooking temperature for poultry products
What is 165'F
Elderly people, immunocompromised and what other group of people are most at risk for foodborne illness?
What is preschool age children
If food service workers have vomiting or diarrhea then they must be symptom free for this long before returning to work
What is 24 hours
Food service supplies should be stored at least this many inches off the floor
What is 6 inches
Thermometers must be calibrated if this happens
FAT TOM are the conditions in which bacteria likes to grow. Name at least 3 of these conditions?
What is Food, Acidity, Temperature, Time, Oxygen, Moisture?
Metal shavings are an example of this type of contaminant
What is physical contaminant
The temperature danger zone
41'F-135'F
The extra danger zone is from 70'F-125'F
Handwashing must take a total of how many seconds?
This is the minimum internal temperature for ground meats
What is 155'F
Three ways that foods may be thawed include
What is in the cooler/refrigerator, under running water that is 70'F of lower, as part of the cooking process, in a microwave if immediately cooked
Leftover TCS foods must be reheated to this temp for at least this amount of time
165'F for at least 15 seconds
Bakery items, deli meats, and cooked foods are all examples of what
What is Ready to Eat Foods (RTE)
What is a garbage can
The acronym HACCP stands for what
What is Hazard Analysis Critical Control Point