chapters 1-5
Food safety rule that must consistently be followed when handling ready to eat food.
What is wear single use gloves?
This is how many inches you should store food off the floor.
This is what you should request when an individual claiming to be a health inspector arrives.
What is the inspector's identification?
These are the conditions needed for bacteria growth.
What is FATTOM?
Fat
Acidity
Temperature
Time
Oxygen
Moisture
These two bacteria are largely controlled by preventing cross-contamination.
What are salmonella typhi and non-typhodial salmonella?
This is the maximum internal temperature that cold TCS food should be held.
What is 41 degrees Fahrenheit?
Handling recalled food should be done in this way.
What is remove from inventory, label, and keep in a separate area?
Garbage containers should be cleaned at this sink.
What is the service sink?
Certain bacteria can change into this when they lack nutrients to keep from dying.
What is a spore?
List 3 of the six bacteria that are largely controlled by time and temperature.
What is...
Bacillius
Listeria
Shiga toxin...
Campylobacter
Colostridium perfringens
Colstridium botulinum
This condition requires the person in charge to exclude a food handler from prep.
What is diarrhea?
This is the minimum internal temperature and time for cooking ground beef.
What is 155 degrees for 15 seconds.
What is every 4 hours?
These bacteria are included in the bix six.
What is..
1. Hepatitis A
2. Norovirus
3. Shiga toxin producing escherichia coli
4. Non-typhodial Salmonella
5. Salmonella Typhi
6. Shigella
The two bacteria are largely controlled by practicing good personal hygiene.
What is shigella and staphylococcus?
Parasites are commonly linked with this food.
What is seafood?
Purchase orders and thermometers are tools that should be used when doing this.
What is receiving and inspecting a delivery?
This person should apply pesticides.
Who is the PCO?
These 4 are types of pathogens.
What is..
1. Viruses
2. Bacteria
3. Parasites
4. Fungi
This bacteria is largely controlled by purchasing from approved, reputable suppliers.
What is vibrio vulnificus?
This is when hand antiseptics should be used.
What is after handwashing?
Under this condition you may serve food prepared in a home in an operation.
What is under no conditions?
To determine the concentration of a sanitizing solution, one should use this.
What is a test kit?
These two factors make the biggest impact on controlling bacteria.
This is the definition of a micro-organism.
What is a small, living organism that can be seen only with a microscope?