Don't Kill Me
These three letters stand for food that needs no more prep, washing, or cooking.
What is RTE
Food, Acidity, Time, Temperature, Oxygen, and Moisture are the 6 conditions summarized by this acronym for bacterial growth.
Question: What is FATTOM?
The total recommended time you should spend washing your hands, from turning on the water to drying them.
What is 20 seconds?
The temperature range of 41°F to 135°F.
What is TDZ, Temperature Danger Zone
The five steps for cleaning and sanitizing are Scrape, Wash, Rinse, Sanitize, and this.
What is Air Dry
The five ways food becomes unsafe are Time-Temperature Abuse, Cross Contamination, Poor Personal Hygiene, Poor Cleaning/Sanitizing, and this.
What is Buying from Unapproved Sources?
This bacterium is commonly linked to ground beef and contaminated produce.
What is E. coli?
The minimum water temperature for effective handwashing.
What is 100 degrees?
The minimum internal cooking temperature for poultry, stuffed meat, and anything being reheated.
What is 165 degrees
The minimum distance that floor-mounted equipment must be installed off the ground.
What is 6 Inches
An illness is considered this when 2 or more people have the same symptoms after eating the same food and it's confirmed by an investigation.
What is Outbreak
This food defense program, with the acronym A.L.E.R.T., was created to prevent the deliberate contamination of food.
What is Assure, Look, Employees, Reports, and Threat?
According to policy, an employee with vomiting or diarrhea must be this from the operation.
What is Excluded?
This 4-letter acronym describes the method of rotating stock to use the oldest items first.
What is FIFO (First-In, First-Out)?
The physical link between clean water and dirty water that must be prevented.
What is Cross Contamination?
This government agency inspects meat, poultry, and eggs and does not publish the Food Code.
What is The USDA
Milk, eggs, soy, and peanuts are four of this group of common food allergens.
What are the Big 8 Allergens?
This type of thermometer measures temperature through its stem from the tip to the dimple.
What is a bimetallic stemmed thermometer?
RTE food held for more than 24 hours must be date marked and can be stored for this many days if held at $41°F$ or lower.
What is 7 days?
The proper concentration range for a chlorine (bleach) sanitizer solution used on a food contact surface.
What is 50-99 ppm (parts per million)?
Sliced melons, baked potatoes, and heat-treated plant foods like rice are all examples of this type of food.
What are TCS (Time and Temperature Controlled for Safety) foods?
Unlike bacteria, cooking does not kill this type of pathogen, which requires a human or animal host to be transferred.
What is a virus?
An employee with this symptom must be excluded, reported to the health authority, and cannot return for 7 days without a doctor's note.
What is Jaundice?
The two distinct time and temperature stages for cooling hot food down to $41°.
What is cooling from $135°F to $70° within 2 hours, and then from $70°F to $41°F within the next 4 hours?
A food handler properly cooks a batch of chili to $165°F. To store it for service tomorrow, the chili must be cooled to $70°F within this many hours, and then further cooled to $41° or lower in the next this many hours, for a total cooling time that cannot exceed this many hours.
What is 2,4,& 6 Hours