chapters 1-5
chapters 6-10
chapters 11-15
understanding the microworld
understanding the microworld
100

Food safety rule that must consistently be followed when handling ready to eat food.

What is wear single use gloves? 

100

This is how many inches you should store food off the floor.

What is 6 inches? 
100

This is what you should request when an individual claiming to be a health inspector arrives.

What is the inspector's identification? 

100

These are the conditions needed for bacteria growth. 

What is FATTOM?  

Fat

Acidity 

Temperature 

Time 

Oxygen

Moisture

100

These two bacteria are largely controlled by preventing cross-contamination.

What are salmonella typhi and non-typhodial salmonella?

200

This is the maximum internal temperature that cold TCS food should be held. 

What is 41 degrees Fahrenheit?

200

Handling recalled food should be done in this way. 

What is remove from inventory, label, and keep in a separate area?

200

Garbage containers should be cleaned at this sink. 

What is the service sink? 

200

Certain bacteria can change into this when they lack nutrients to keep from dying.

What is a spore?

200

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 

300

This condition requires the person in charge to exclude a food handler from prep. 

What is diarrhea?

300

This is the minimum internal temperature and time for cooking ground beef.

What is 155 degrees for 15 seconds. 

300
When in constant use, food surfaces should be cleaned and sanitized this often.

What is every 4 hours? 

300

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 

300

 The two bacteria are largely controlled by practicing good personal hygiene.

What is shigella and staphylococcus?

400

Parasites are commonly linked with this food.

What is seafood?

400

Purchase orders and thermometers are tools that should be used when doing this. 

What is receiving and inspecting a delivery? 

400

This person should apply pesticides.

Who is the PCO?

400

These 4 are types of pathogens. 

What is..

1. Viruses 

2. Bacteria 

3. Parasites 

4. Fungi 

400

This bacteria is largely controlled by purchasing from approved, reputable suppliers. 

What is vibrio vulnificus?

500

This is when hand antiseptics should be used.

What is after handwashing?

500

Under this condition you may serve food prepared in a home in an operation.

What is under no conditions?

500

To determine the concentration of a sanitizing solution, one should use this. 

What is a test kit?

500

These two factors make the biggest impact on controlling bacteria. 

What is controlling time and temperature?
500

This is the definition of a micro-organism.

What is a small, living organism that can be seen only with a microscope?

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