Temperatures
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
What is 135ºF?
Flies transfer this bacteria from feces to food
What is Shigella spp.?
A customer finds an acrylic nail in their pre-made salad, what would this be considered?
What is This is a physical contaminant?
Wheezing and shortness of breath are a symptom of
What is An Allergic Reaction?
Floor mounted equipment must be mounted how high off the floor?
What is At least 6 inches?
What temperature must cooked vegetables reach to be safely hot held for service?
What is 135ºF?
What should be done with food that has been handled by a food handler who has been removed from the operation due to illness?
What is Food must be discarded. DO NOT USE!?
When should a food handler with a sore throat and fever be excluded from the operation?
What is When the customers served are primarily a high risk population?
What are the methods of calibrating a thermometer?
What is The boiling-point method (212F) and the ice-point method (32F)?
Which agency regulates and inspects eggs?
What is the USDA?
What temperature must STUFFED lobster be cooked to?
What is 165ºF?
What is the most common way viruses spread
What is fecal oral route of contamination?
How long do you need to scrub your hands?
What is 10-15 seconds?
An infrared thermometer is best used to measure the temperature of?
What is equipment/surfaces?
What is the purpose of a food defense plan? (Hint, FDA's acronym ALERT)
What is to control or minimize the risk of intentional contamination?
What is the minimum internal cooking temperature for a veal chop?
What is 145ºF?
Bill ate a rare burger at dinner, he is now very sick, which illness could cause this?
What is E. Coli (Shiga toxin-producing escherichia coli) (STEC)?
A food handler has persistent sneezing, coughing, or a runny nose. Do you Restrict or Exclude?
What is Restrict the food handler from working with exposed food, utensils and equipment?
What degree of accuracy must thermometers be for measuring food?
What is +- 2F
How long can you hold hot food for service without temperature control before having to toss it?
What is 4 hours?
What temperature should water be for manual dishwashing?
What is at least 110ºF?
Whats the first step to be taken if a manager suspects a foodborne illness?
What is Set aside the suspected product and label it with "do not use" and "do not discard"?
Besides hot and cold running water and soap, what must a handwashing station in an operation contain?
What is signage to remind employees to wash hands before returning to work?
What thermometer is best used for taking the temperature of a soup?
What is an Immersion probe?
List the "Big 9" Allergens
What are Milk, Soy, Tree nuts, Peanuts, Shellfish, Sesame, eggs, wheat, fish?