Personal Hygiene
When are food handlers required to wash their hands.
Before handling food.
Transferring pathogens between surfaces or foods is called ______________.
Cross-Contamination
Food must be stored in a clean dry location at least ______________ inches above the floor to prevent exposure to contamination.
6
Where do you insert the thermometer when checking the internal temperature of a large boneless chicken breast?
The thickest part of the chicken.
Whick population is MOST susceptible to foodborne illnesses?
Preschool aged children and the elderly.
Gloves are required anytime you ___________.
Handle ready to eat foods.
When disposing of dirty mop water, what sink do you use?
Service Sink
What does FIFO stand for?
First In, First Out
What is the only method to thaw food that allows you to refreeze the food without cooking it first?
Refrigerator Thawing
What percentage of food allergy reactions involve the Big Nine allergens?
90%
What is the most common symptom of a foodborne infection?
Diarrhea
When using a 3-compartment sink, the second sink should be filled with.
Rinse Water
What is the primary goal of the FIFO rotation method?
Reducing food waste.
TCS foods prepared from ingredients at room temperature must be refrigerated to 41 degrees Fahrenheit or less within ____ hours.
Four Hours
What is the primary way to prevent chemical contamination?
Using separate storage areas.
How soon after consuming the food may symptoms of food poisoning be noticed?
Hours
What are the two primary categories of viruses that cause foodborne illness.
Hepatitis A and Norovirus
What two types of control are used to protect food from bacteria?
Time and Temp
The safe minimum cooking temperature for poultry is ____.
165 degrees
Which government agency requires Safety Data Sheets for chemical products?
OSHA
Hair restraints are required to prevent what type of contamination?
Physical
What does FATTOM represent in baterical growth?
Factors controlling bacterial multiplication.
How quickly must TCS food be cooled from 135°F to 70°F?
within 2 hours
What is the Food Danger Zone temperature range?
41-135
What does HACCP stand for?
Hazard Analysis Critical Control Point