Foodborne Illness & PATHOGENS
A biological hazard in food safety is:
Bacteria
Cross-contamination occurs when:
Pathogens spread from one item to another
The temperature danger zone is:
41°F–135°F
HACCP stands for:
Hazard Analysis and Critical Control Points
Cleaning chemicals must be stored where:
A) Stored away from food areas
Which pathogen is most often linked with raw poultry?
Salmonella
Splashes from raw meat to ready-to-eat food are an example of:
Cross-contamination
Cold TCS foods should be held at:
Below 41°F
A Critical Control Point (CCP) is where a hazard can be:
Prevented, eliminated or reduced
Utensils must be washed, rinsed, and:
Sanitized after each use
Hot foods must be held at:
130°F or higher
Corrective actions are taken when:
Monitoring indicates a loss of control
Food employees must remove jewelry because it can:
Harbor bacteria
Ground poultry must be cooked to:
165°F
Verification procedures are used to ensure that:
The HACCP plan works
Soup reheated for hot holding must reach:
165°F within 2 hours
Monitoring in HACCP means:
Checking process parameters