An illness that is a result from eating contaminated foods
What is a foodborne illness
100
first two steps in the flow of food
What is Receiving, Storing
100
Food that has been in the temperature danger zone longer than two hours
What is time-temperature abused food
100
Opposite of an accidental fire
What is arson
200
___ oz. in a gallon
What is 128
200
Four basic types of Biological Hazards
What is Viruses, Bacteria, Parasites, Fungi
200
Foods that must be wrapped and kept cold until they arrive at your restaurant
What is perishable goods
200
Temperature Danger Zone
What is time-temperature abused food
200
Four common types of fire hazards
What is Open flames and heat, grease, electrical wiring, unsafe storage areas
300
____ cups in a Qt.
What is 4
300
disease producing organisms
What is a pathogen
300
Minimum Internal Temperature
What is the safest lowest temperature at which a product can be served to the customer. Cooking to this temperature eliminates the chances of any pathogens.
300
Health inspection also know as
What is a food safety audit
300
PASS
What is Pull the pin, Aim low at the base of the fire, Squeeze the trigger, Sweep from side to side
400
3/4 cup 4 times
What is 3 cups
400
Three examples of chemical hazards
What is bug sprays, food additives, fertilizers, cleaning compounds
400
Minimum Internal Temperature for Ground Meats
What is 155 degrees F
400
First three steps in HACCP
What is Conduct a hazard analysis, Determine Critical Control points, Establish critical limits
400
Class of fire - gas, grease, oil, liquid
What is Class B
500
___ oz. in a liter
What is 33.8
500
Ideal environment for pathogens to grow
What is FAT TOM
food, acidity, time, temperature, Oxygen, Moisture
500
Two stage cooling method
What is cooled down to 70 degrees F within two hours, then to below 41 degrees F within an additional 4 hours
500
Indicates when foods are at unsafe temperatures
What is a critical limit
500
Gives everyone in the building at least two ways to get out of the building