Chapter 1
This government agency is responsible for inspecting meat, poultry, and eggs.
What is the USDA?
This type of contamination comes from bacteria, viruses, parasites, or fungi.
What is biological contamination?
The minimum time you should wash your hands
What is 20 seconds?
The "danger zone" temperature range where bacteria grow rapidly.
What is 41°F to 135°F (5°C to 57°C)?
The first step in food safety when receiving a food delivery.
What is inspecting the delivery upon arrival?
The three main types of food safety hazards.
What are biological, chemical, and physical hazards?
This virus is one of the leading causes of foodborne illness and is often linked to shellfish and ready-to-eat food.
What is Norovirus?
The temperature at which food handlers should wash their hands.
What is at least 100°F (38°C)?
The correct way to check the temperature of food using a probe thermometer.
What is inserting the probe into the thickest part of the food?
The correct temperature to receive cold TCS food.
What is 41°F (5°C) or lower?
The five most common risk factors that lead to foodborne illness.
What are purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene?
The "Big Six" pathogens are identified by this organization
What is the FDA?
Food handlers should avoid working when they have these three symptoms.
What are vomiting, diarrhea, and jaundice?
The amount of time food can be in the temperature danger zone before it must be discarded.
What is four hours?
The correct temperature for receiving shell eggs
What is 45°F (7°C) or lower?
The group of people most at risk for foodborne illnesses.
Who are the elderly, young children, and people with weakened immune systems?
A foodborne illness outbreak occurs when this many people get sick from the same food source.
What is two or more people?
The only jewelry a food handler is allowed to wear while preparing food
What is a plain band ring?
The proper way to thaw frozen food.
What is in the refrigerator, under running water at 70°F or lower, in the microwave (if cooked immediately), or as part of the cooking process?
The type of supplier you should purchase food from
What is an approved, reputable supplier?
The acronym used to identify the conditions bacteria need to grow
What is FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture)?
The best way to prevent cross-contact of food allergens.
What is using separate equipment and cleaning and sanitizing surfaces?
The best way to cover a wound on the hand when handling food.
What is a bandage and a single-use glove?
The proper minimum internal cooking temperature for poultry.
What is 165°F (74°C) for 15 seconds?
The best way to determine if a fish has been properly received and stored.
What is checking for clear eyes, firm flesh, and a mild ocean smell?