The Path that food takes through a food service operation.
What is the Flow of Food
100
Thermometer used to measure the internal temperature of thin foods.
What is Penetration Probe
200
Loss of reputation, lowered staff morale, negative media coverage, loss of customers are all examples of this.
What are The Costs of a Foodborne Illness to an Operation
200
Category of pathogens that are the greatest threat to food safety including bacteria, viruses, fungi and parasites.
What are Biological Contaminants
200
Can help keep food safe by creating a barrier between food and hands.
What are Single Use Gloves
200
Adjusting a thermometer to determine accuracy.
What is Calibration
200
Temperature Recording Device that changes color when a food has been time temperature abused.
What is Time-Temperature Indicator (TTI)
300
Language and culture, Staff Turnover, Literacy and education are all examples of this.
What are Challenges to Food Safety
300
Pathogen associated with RTE foods and Beverages.
What is Salmonella Typhi
300
Yellowing of the skin and/or eyes.
What is Jaundice
300
Measures temperature through its metal stem and is used to check the temperature of thick/large foods.
What is Bimetallic Stemmed Thermometer
300
Measures the temperature of food and equipment surfaces but cannot measure air temperature or the internal temperature of food.
What is Infrared Thermometer
400
The transfer of pathogens from one surface or food to another.
What is Cross Contamination
400
Pathogen commonly associated with seafood and wild game.
What are Parasites
400
Food Handler cannot work in the operation especially if they serve a high risk population.
What is Exclusion
400
Thermometer used to check the temperature of liquids.
What is Immersion Probe
400
Temperature Recording Device that indicates the highest temperature reached during use and is used when temperature readings cannot be continuously observed.
What is Maximum Registering Thermometer
500
Government Agency that assists the FDA, USDA and state health departments and conducts research into the causes of foodborne illness outbreaks.
What is CDC/PHS
500
Naturally occurring compounds associated with certain plants, mushrooms and seafood that can cause illness if time temperature abuse has taken place.
What are Biological Toxins
500
CFR
What is Code of Federal Regulations
500
Measures temperatures through a metal probe with the sensing area located on the tip of their probes.
What are Thermocouples
500
An indentation on the stem of a Bimetallic Stemmed Thermometer that indicates where the sensing area ends.