Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
100
Two or more people have the same symptoms after eating the same food at the same place.
An illness is considered an outbreak when...
100
The Pressence of harmfull substances in food.
What is Contamination?
100
1.Wet hands and arms. 2.Apply soap. 3.Scrub hands and arms vigorously. 4.Rinse hand and arms. 5.Dry hands and arms.
What are the 5 steps IN ORDER for washing hands?
100
70-125 degrees
pathogens grow best in the range from..
100
Labeled.
All items that are not in their original container must be?
200
physically, chemically, and biologically
What are the three ways food is contamianted?
200
Food,Acidity,Temperature,Time,Oxygen,Moisture
What does FATTOM stand for?
200
Short and unpolished.
finger nails should be kept...?
200
Takes the temperature of liquids such as soups, sauces, and frying oil.
What does an immersion prob check the temperature of?
200
41 degrees or lower or 35 degrees or higher.
you should store food at an internal temperature of?
300
Elderly People,Preschool-age children, and people with compromised immune systems.
populations that are at a high risk for foodborn illnesses are?
300
The yellowing of skin/eyes.
What is Jaundice?
300
before prepping food or when working around prep areas.
jewelry should be removed before?
300
Flat cooking equipment, like griddles
A surfface probe is used to take the temperature of?
300
6
You should store items away from walls and at least ____ Inches of the floor.
400
Food requiring time and temperature controll safty.
What is TCS food?
400
diarrhea,vomiting,fever,nausea,abdominal cramps, and Jaundice.
Symptoms of a food born illness include...?
400
A person who carries pathogens and infects others without ever getting sick.
What is a carrier?
400
thickest part of the food
The probe should be inserted into what part of the food?
400
24 Hours.
Ready to eat TCS food must be marked if held longer than?
500
Failing to wash hands properly, coming to work sick, coughing or sneezing on food, touching/scratching wounds and then touching food.
What are 4 examples of poor personal hygiene?
500
Salmonella,Shigella,and ecoli.
the 3 major bacteria that cause foodborne illness Are...?
500
when the food handler has vomiting or diarrhea.
When should food handlers be excluded?
500
boiling point and ice point
The Calibration methods are?
500
1. ready-to-eat food 2.seafood 3.whole cuts of beef/pork 4.ground meat/fish 5. whole and ground poultry
in What order is food stored in the fridge from top to bottom?
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