Temperature Control
HAZARDS
Name that bacteria/parasite
Food Prep
EWWWW!
100
what is the minimum internal cooking temperature for a veal chop?
What is 145 degrees
100
Bones in fish
What is a physical hazard
100
What is the most important way to prevent a foodborne illness from viruses?
What is practice good personal hygiene..
100
What must a food handler with an infected hand wound do to work safely with food?
What is cover the wound with an impermeable cover and wear a single use glove?
100
When approved by a regulatory authority, a person with this affliction can return to work
What is jaundice
200
What temperature must cooked vegetables reach to be safely hot-held for service?
What is 135 degrees
200
away from prep areas
What is where chemicals should be stored
200
Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
What is Raw ground beef
200
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
What is The cook did not wash hands and put on new gloves before slicing the hamburger buns.
200
What is the maximum distance that sneeze guards can be located from the self service counter to protect food from contamination?
What is 14 inches (35 cm)
300
A type of eggs that must be used when preparing raw or undercooked dishes for high-risk populations?
What is Pasteurized
300
A local nursing home has a yearly barbecue for its residents. Which food item should bot be served? a. raw hamburgers, b. Raw carrots, c. potato salad or d. Deviled eggs
What is raw hamburgers
300
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
What is Shigella
300
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
What is Tell the cook to stay away from work and see a doctor.
300
What is a cross-connection?
What is a physical link between safe water and dirty water.
400
Food held between 70°F and 125 °F
What is promotes rapid growth of bacteria
400
What organization requires a Material Safety data sheet to be included with hazardous chemicals?
What is Occupational safety and health administration. (OSHA)
400
A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hour after eating the raw oysters. what pathogen probably caused the illness?
What is Norovirus.
400
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
What is Up to the dimple of the thermometer stem.
400
What are the most common symptoms of a food-borne illness?
What is Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
500
Ready-to-eat TCS food prepped in house must be date marked if it is held for more than how many hours?
What is 24 hours?
500
An organization that includes inspecting food as one of its primary responsibilities.
What is U.S. Department of Agriculture aka USDA
500
Found in Raw meat, unpasteurized milk + milk products, ready-to-eat foods (deli meats, hot dogs, soft cheeses) (INFECTION)
What is Listeria
500
Which responsibility is included in the Food and Drug Administration's role?
What is Regulating food transpored across state lines.
500
Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?
What is Hepatitis A, Norovirus, Salmonella Typhi, Shigella species (spp.), and enterohemorrhagic and shiga toxin-producing E. coli
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