Acronyms
What does FATTOM stand for?
What is Food, Acidity, Temperature, Time, Oxygen, Moisture?
Food is in the TDZ when it is above 41F and below 135F. (TRUE OR FALSE)
What is true?
How long can food be kept at 41F?
What is 7 days?
Two or more cases of a similar illness that result from eating a common food
What is Food borne illness outbreak?
What are the correct steps for hand washing?
1. wet hands
2. rub soap into hands for 10 sec
3. rinse hands
4. dry hands
What does TCS stand for?
What is Time/Temperature Control for Safety?
What is the internal cooking temperature of poultry and for how long does it have to stay at that temperature for?
What is 165F for 15 seconds?
What are the temperatures for the temperature danger zone?
What is above 41F and 135F?
This is where bacteria can grow the fastest.
Anything that could cause harm to consumers. (Physical, Chemical, & Biological)
What is Hazard?
Yes, its okay, as long as you don't touch the food.
What does TDZ stand for?
What is Temperature Danger Zone?
What is the internal cooking temperature of reheating and for how long does it have to stay at the temperature for?
What is 165F and for 2 minutes?
What is the internal cooking temperature of chicken?
What is 165F?
When an allergen is unintentionally transferred from a food containing an allergen to food that does not contain the allergen.
What is Cross-Contact
True or False, Should you replace utensils ever 5 hours when used at room temperature?
False, It should be ever 4 hours
What does YOPI stand for?
What is Yound, Old, Pregnant, Immune compromised?
What foods do you cook at an internal temperature of 155F and have to be kept at that temperature for 15 seconds?
What is ground beef, injected meat, tenderized meat, and raw eggs not for immediate use?
What temperature do you cook raw eggs for immediate use and for how long does that temperature have to be held for?
What is 145F for 15 seconds?
Microorganisms that cause disease
What is Pathogen?
If food has not reached 70 F in 2 hours, what must you do with it?
It must be thrown out or reheated to 165 F and used immediately?
What does HENSS stand for?
What is Hepatitis A, E-Coli, Norovirus, Salmonella(Typhi and Nontphodial), and Shigella?
What foods do you cook at an internal temperature of 145F and have to be kept at that temperature for 4 minutes?
What is pork roast, beef roast, veal roast, and lamb roast?
What foods do you cook at an internal temperature of 165FF and have to be kept at that temperature for 15 seconds?
What is poultry, anything stuffed, stuffing with fish, meat and poultry, wild game, and reheated foods?
Symptoms dictate that food handlers cant work with or around food
What is restricted food handlers?
Towels for food spills should be kept ___ and ___
Clean and Dry