Bacteria/Viruses
Facility Regulations
Cleaning & Santatization
Exclusion & Restriction
Cooking Temperatures
100
the most infectious foodborne pathogen
what is Norovirus
100
the measurement of light based on the amount of light produced by one candle, one foot away.
what is foot-candles
100
the process of killing all microorganisms.
what is Sterilization?
100
the term for an employee that is disallowed from working in a food establishment.
what is an excluded employee?
100
the safe cooking temperature for intact cuts of meat.
what is 145 degrees?
200
the first pathogen in the acronym HENSS.
What is Hepatitis A
200
the sewage infrastructure associated with being in-city.
what is sewer
200
the word for cleaning as the food is being made.
what is Clean-as-you-go?
200
the term for an employee that cannot work directly with food.
what is restricted?
200
the safe cooking temperature for ground meats.
what is 155 degrees?
300
A bacterium that has the potential to produce shiga toxins
what is Estrechia Coli
300
the word for water that is safe for consumption.
what is potable
300
the name for a surface that your hands come in contact with.
What is a hand-contact surface?
300
the process that includes getting written permission from a doctor.
what is reinstatement?
300
the safe cooking temperature for poultry products.
what is 165 degrees?
400
the spore forming bacterium is known for causing cans to bulge
what is Clostridium botulinum
400
the reverse flow of contaminated water.
what is back flow?
400
the word that means "unable to be passed through by water."
what is impervious?




or imperative

400
the criteria that will be a restriction for all but when serving YOPI customers
what is sore throat?
400
the temperature that food reheated in a microwave must reach.
what is 165 degrees?
500
the spore forming bacterium that is heat stable and causes foodborne intoxication
what is Bacillus cereus
500
the proper lighting, in foot candles, for a food preparation area.
what is 50?
500
the transfer of a harmful substance from one food item to another, usually from raw or undercooked foods to cooked foods.
what is cross-contamination?
500
the acronym for reportable illnesses
what is HENSS?
500
the type of meat that is acceptable to be cooked at 130 degrees for 112 minutes.
what is roast beef?
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