Found in improperly canned foods; Also in deli meats, ham, sausage, and some seafood
What is Botulism
100
Oral fecal contact – when hands are not washed thoroughly after using the restroom, Shell fish in sewer polluted waters. Symptoms could lead to jaundice.
What is Hepatitis A
100
Bacteria grow especially well in foods that are
What is warm, moist, protein rich, and low acidity
100
Jewelry should be removed by food handlers prior to work, except
What is plain band ring
100
Proper temperature of a freezer unit
What is 0 F
200
Found in soft cheese, unpasteurized milk, and shell fish.
Resistant to heat – they survive and grow at low temperatures.
What is Listeriosis
200
Physical movement or transfer of harmful bacteria from one person, object or place to another.
What is Cross Contamination
200
Refrigerator – 1-3 days depending on the size of the product defrosting being thawed.
Microwave
Cold water, changing the water every 30 minutes.
What is best way to thaw frozen foods
200
Temperature for ice-point method of calibrating a thermometer?
What is 32 F
200
Proper minimum internal temperature to cook chicken
What is 165 F for 15 seconds
300
Raw meats, poultry, milk and other dairy products may harbor this pathogen
What is Salmonella
300
Pathogens are...
What is microorganisms that cause disease
300
41 F to 135 F
What is The Temperature Danger Zone
300
When reheating potentially hazardous food, it must be brought to 165°F within a maximum of how many hours?
What is 2 hours
300
TCS food must be reheated to what temperature for 15 seconds within 2 hours
What is 165 F
400
Occurs when contaminated foods are left at room temperature too long. Meats, poultry, eggs, macaroni salads, cream filled pastries.
What is Staphyolcoccus
400
50 PPM concentration of chlorine. Best practice requires 100PPM.
What is Sanitation solution concentration level
400
Prepared Foods, Fruits and vegetables, fish and seafood,
beef, and pork, ground meat, poultry
What is Proper Refrigerated Food Storage
400
HAACP
What is Hazard analysis and critical control points
400
TCS
What is Time and Temperature Control for Safety
500
Found in raw/undercooked beef, especially hamburger and unpasteurized milk
What is E-Coli
500
Common Allergens
What is dairy, eggs, seafood, wheat, soy, peanuts and tree nuts.
500
The conditions that favor the growth of most foodborne microorganisms
What is Food, Acidity, Time, Temperature, Oxygen, Moisture (FAT TOM)
500
Three categories of food safety hazards
What is Biological, physical, and Chemical
500
Groups most at risk for foodborne illnesses
What is Infants, Sick, Elderly, and Pregnant Women.