Chapters 1-3
What is the name of the symptoms when there is yellowing of the skin and eyes
Jaundice
How long should the whole hand-washing process take
20 Seconds
What is it called when food can be restored to a safe condition?
Reconditioning
In ALERT what does the T stand for
Threat
What temperature should cold food be received at?
410F
How far does the FDA recommend cutting away around moldy areas in food
1 Inch
What jewelry can you wear on your hands when working around prep areas
Plan band
How often should you check food temperature
Every 4 hours
In ALERT what does the A stand for
Assure
What is the temperature danger zone
410F - 1350F
What are the two conditions for bacterial growth that you can control?
Time and Temperature
What kind of probe is used to check the temperature of liquids
Immersion Probe
What is the purpose of a sneeze guard?
To protect food from contaminants
What does TCS stand for
Time and Temperature Control for Safety
What temperature range do pathogens grow best?
700F - 1250F
What is the newest common food allergen identified
Sesame
What is the purpose of hand antiseptics
To reduce pathogens to a safe levels
Why is overloading fryer baskets a food safety risk?
It reduces oil temperature resulting in under cooked food
What is a food allergen
Protein in a food or ingredient that some people are sensitive to
What temperatures should shelled eggs be received at?
450F
What bacteria is linked with Diarrhea, Abdominal Cramps, Vomiting, and a fever
Salmonellosis
What is a Key Drop Delivery
When operations receive food after hours when they are closed for business
What are the 4 acceptable thawing methods?
Refrigeration, Running water, Microwave, Cooking
What does FAT TOM stand for
Food, Acidity, Temperature Time, Oxygen, Moisture
How long can food be held in the temperature danger zone before it must be thrown out?
4 hours