Is It Safe
Temperature Danger Zone.
What is 41°F - 135°F
Viruses can't reproduce without it.
What is a living cell? (living host)
A cook/chef/server know the ingredients used in all recipes for this reason.
What is answer allergy questions for customers.
A safe food-handler must remove this before going to the bathroom.
What is their apron.
Infants and preschool-age children, elderly people and people who are ill or taking certain medications.
Who are people at high risk population for foodborne illness?
The three categories of food safety hazards.
What are Biological, Physical and Chemical.
A foodborne illness often caused by contaminated chicken and eggs.
What is salmonella?
A band aid or fingernail in ready to eat food
What is a physical contaminant
A safe food-handler stores chemicals away from food, utensils and equipment to prevent this.
What is chemical contamination.
Foodborne illness "outbreak"is this number of people that experience the same illness after eating the same food.
What is 2.
The "M" in FAT TOM stands for.
What is Moisture.
Norovirus and Hepatitis A spread when food-handlers fail to do this.
What is wash their hands.
Federal law requires this on all ingredient labels.
What is Big Nine allergens.
A safe food-handler does this every time they change tasks and gloves.
What is wash their hands.
The only completely reliable method to prevent backflow.
What is an air gap.
Foodborne pathogens grow most quickly in this range.
What is between 70°F and 125°F.
A toxin in fish naturally produced by algae.
What is the Ciguatera toxin.
Prevent food allergens from being transferred to food during preparation.
What is clean and sanitize food contact surfaces before each use.
A safe food handler should put away a food delivery using this method.
What is FIFO (first in, first out).
High-Temperature Dishwashing Machines final sanitizing rinse must be.
What is 180°F (82C).
The safe cooking temperature and time for ground beef.
What is 155°F for 15 seconds.
The bacteria most commonly spread by flies.
What is Shigella spp.
Eggs and peanuts are dangerous for these people.
What is a food allergy (to eggs and peanuts).
Safe food-handlers clean and sanitize food contact surfaces using these steps.
What is 1. Clean (remove debris) 2. Wash 3. Rinse. 4. Sanitize. 5. Air Dry.
The height of countertop equipment legs.
What is 4 inches.