Contamination
All pathogens need oxygen to grow, True or False?
False
What is the correct way to scoop ice?
Ice scooper
Identifying risks is the first step in implementing active managerial control, True or False
True
Physical link between safe water and dirty water
Cross-Connection
Food handlers who didnt wash their hands correctly can cause?
A foodborne illness
What are 3 contaminates that are a risk to food?
Biological, Physical, Chemical
How long should internal temperature be checked on TCS foods for service?
Every 4 Hours
What are 2 of the 5 common risk factors responsible for foodborne illness?
purchasing food form unsafe places, failing to reheat food properly, holding food at incorrect temperature, practicing poor personal hygiene, using contaminated equipment
Different areas of a facility have different lighting intensity requirements, True or False
True
Give an example of cross contamination
any correct examples given
Parasites are commonly associated with?
Seafood
How many utensils should be used if there's 4 food servings?
4 utensils
What is the purpose of food safety management?
To prevent foodborne illness
When mounted on legs, stationary equipment should be at least ____ from the ground
2in / 5cm
Give some examples of poor cleaning and sanitizing
any acceptable answers
What are examples of the 3 types of contaminants?
Biological-Bacteria, fungi, viruses
Physical- bandaid, dirt, bones
Chemical- cleaner, polishes
What internal temperature should hot TCS foods be at?
120F(49C) or higher
What does HACCP stand for?
Hazard, Analysis, Critical, Control, Point
What is an Airgap?
Space that seperates an outlet of safe water from potentially contaminated source of water
What is time temperature abuse?
leaving food out at the wrong time
What are the six conditions that pathogens need to grow?
Food, Acidity, Temperature, Time, Oxygen, Moisture(FATTOM)
What internal temperature should cold TCS foods be at?
41F(5C) or lower
What are the six steps in implementing active managerial control?
Identify risks, monitor critical activites, corrective action, management oversight, training, re-evaluation
What items are needed at a handwashing station?
Running hot and cold water, Soap, A way to dry hands, Garbage container, Signage
List 4 TCS foods.
Milk/dairy, eggs/meat/poultry/fish/crustaceans/baked patatoes, tofu, soy