Food Safety
Hepatitis A is an example of what type of Biological Contaminant?
What is a virus?
Harmful things present in food, making it unsafe to eat.
What is a Hazard?
The temperature that cold TCS food should be stored / held.
What is 41°F?
The most important part of personal hygiene.
What is hand washing?
What is 6 inches?
Microorganisms that cause illness.
What is Pathogens?
What three hazards can contaminate food?
What is Biological, Physical, and Chemical?
The temperature that hot TCS food should be held at.
What is 135°F?
Removing food and other dirt from a surface.
What is cleaning?
Rotating food to ensure the oldest is used first and the newest is used last.
What is FIFO?
What are the four Biological Contaminants?
What is bacteria, viruses, fungi, and parasites?
If FAT TOM conditions are right, bacteria will double their number as often as every how many minutes?
What is 20 minutes?
Reducing pathogens on a surface to safe levels.
What is sanitizing?
Food items that can be eaten without further preparation, washing, or cooking
What is Ready-to-Eat (RTE) food?
Pathogens grow well in between which two temperatures?
What is 41°F and 135°F?
The transfer of allergens from food containing an allergen to the food served to a customer.
What is cross-contact?
The measure of acidity.
What is pH?
If all items are in constant use, all food-contact surfaces need to be cleaning and sanitized after how many hours?
What is 4 hours?
Before reading a temperature using a bimetallic stemmed thermometer, at least how much time should be allowed after inserting the thermometer stem into the food?
What is 15 seconds?
The minimum internal temperature for cooking poultry or reheating previously cooked food.
What is 165°F?
Name four of the Big Eight.
What is Wheat, Dairy, Fish, Crustacean shellfish, Soy, Eggs, Tree nuts, Peanuts?
Food, Acidity, Time, Temperature, Oxygen & Moisture
Three things which contribute to sanitizer effectiveness?
What is Contact Time, Temperature and Concentration.
Live shellfish must be received with shell stock identification tags, and operators must keep these tags on file for how many days from the due date written on them?
What is 90 days?