Foodborne Illness & PATHOGENS
A biological hazard in food safety is:
Bacteria
Cross-contamination occurs when:
Pathogens spread from one item to another
A food temperature should be taken in the:
Center thickest part
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
A clean surface looks:
Free of food & visible soil
Which of the following is the most common symptom of a foodborne infection?
Diarrhea
Utensils must be washed, rinsed, and:
Sanitized after each use
Hot foods must be held at:
135°F or higher
Corrective actions are taken when:
Monitoring indicates a loss of control
PPE when handling cleaners includes:
Aprons & gloves
What is an example of a chemical contaminant?
Sanitizer
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
The first step of cleaning is to:
Remove food debris
Hepatitis A is commonly spread through:
Poor handwashing
Ready-to-eat foods should be stored:
Above raw meats
TCS food held at 41°F to 135°F can only be:
Discarded after 4 hours
Monitoring in HACCP means:
Checking process parameters
A chlorine sanitizer is effective at:
Correct concentration and time