Microworld
Temperatures
Contaminants
Flow of Food
Food Safety Mgmt.
100
This bacteria is associated with poultry
salmonella
100
The temperature range known as the temperature danger zone
What is 41-135 degrees
100
What are the items that should not be stored by food?
What are chemicals
100
the most important factor in choosing an approved food supplier?
What is one that has been inspected and complies with local, state and federal laws
100
What is the amount of time a restaurant that has prepared tuna salad can store it at 41 degrees
What is 7 days
200
Name the spore forming bacteria commonly found in cooked rice dishes?
What is bacillus cereus
200
What is temperature where microorganisms grow fastest
What is 70-125 degrees
200
This items should not be stored by food, in a bucket, or on the floor in the corner of a room
What is the mop
200
The proper way to check cartons of coleslaw for correct receiving temperatures
Open one and insert the probe into the food
200
The first step in an HACCP plan
What is conduct a hazard analysis
300
A virus liked with ready to eat food and shellfish. Transferred to food by foodhandlers that have feces on their hands.
What is norovirus
300
What is temperature all food can be received at except eggs and shellfish
41 degrees
300
The poisoning caused when acidic ood is stored or prepared in lead, copper, or galvanized (zinc) metal containers.
What is toxic metal poisoning
300
the food that requires a USDA inspection stamp: dry rice, egg products, fresh produce, sushigrade tuna
What are egg products
300
What is a food safety management system
What is to identify and control possible hazards
400
What is the virus that is accompanied by jaundice, caused by foodhandlers not washing their hands or following good personal hygiene
Norovirus
400
The temperature that eggs and shellfish can be received at?
45 degrees
400
fingernails, staples, glass, bones, jewelry, furit pits
What are physical contaminants
400
Ready to eat on top, leaky chicken on the bottow is what
What is top to bottom order
400
when a beef roast is checked to see if it has met its critical limit of 145 degrees for 4 minutes this is called what?
What is verification
500
The form bacteria can take.
What is a spore
500
The temperature hot food can be received at
135 degrees
500
Wheezing, Itching, difficulty breathing
What are allergens
500
oldest food in front, newer food in back
What is FIFO
500
What is the 5th common risk factor for foodborne illness: food from unsafe sources, failing to cook food adequately, holding food at incorrect temp, practicing poor hygiene and?
What is contaminated equipment
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