whats an illness that is a result of contaminated food
What is a foodborne illness
100
What are some examples for dry goods?_______
flour, tea, sugar, rice, pasta, etc.
100
What does haccp stand for
What is Hazard Analyasis Critical Control Point
200
How many oz are in liter?_______
33.8
200
What the minimum internal temperature for poultry?______
165
200
Bacteria, Viruses, Parasites, and Fungi are all?
What is Biological hazards.
200
What is the flow of food?_____
The root food takes from the time a kitchen receives it to the time it is served
200
what is the first step to HACCP
What is conduct a hazard Ananlysis
300
How many teaspoons are in three cups? ________
96 teaspoons
300
What is the safeist way to thaw food?______
in the refrigerator
300
foreign objects, usually large enough too see or feel.
What is Physical hazards.
300
What is a perishable good?
A good that is stored in the refrigerator
300
what is Critical limit ?
What is indicates when food is at unsafe temps.
400
how many cups are in a gallon?
What is 16
400
What are the three ways to safely thaw food
refrigerator, under running water, microwave
400
disease producing organisms.
What is A Pathogen
400
What does fifo stand for?____
first in first out
400
what is a hazard analysis
What is a examine of the flow of food
500
how many T. are in 20 Gallons?
What is 5,120
500
the most common cause of cross contamination
What is pathogens transferring from a chefs contaminated hands
500
What is fat tom stand for?______
Food
Acidity
temperature
Time
Oxygen
moisture
500
what are the 7 steps to HACCP
conduct a hazard anaalysis
determine critical control points
establish critical limits
establish monitoring procedures
identify corrective actions
establish procedures for record keeping and documentation
verit that the system works