Food Safety
The government agency that ensures the safety of meat, poultry, and egg products
What is FSIS?
An illness that is carried or transmitted to people through contact with or consumption of contaminated food.
What is a Foodborne Illness?
The process of removing food an residue from a surface.
What is Sanitizing?
The degree that dry storage facilities should be kept.
What is Between 50 and 70 Degrees?
The point in a HACCP Plan that identifies the steps that must be taken when food does not meet a critical limit.
What is Corrective Action?
the number of years a ServSafe certification is valid
What is 5 years?
A pathogen that grows inside of the cells of a host.
What is a virus?
The number of hours that gloves can be worn for.
What is 4?
The best place to insert the thermometer to determine food temperature.
What is Thickest?
A form of technology that uses electronic tags to store data that can be monitored from remote distances.
What is Radio Frequency Identification?
The entity that has the ability to shut down food service operations that fail to meet local safety codes.
What is the Health Department?
Bacteria thrive on this type of food for energy they need to reproduce.
What is Protein Rich Food?
You must do this immediatly after coughing or using a hankerchief.
What is Washing your Hands?
The degree that freezers should be kept at to keep all products frozen.
What is -10 Degrees?
The type of fire extinguisher that is used for grease fires.
What is a Class K Fire Extinguisher?
The government agency that investigates foodborne illnesses and plays a key role in supporting state and local health departments.
What is the CDC?
Contamination that occures when food is exposed to the original source of the contamination.
What is Direct Contamination?
The physical care maintained by and individual.
What is Personal Hygiene?
A food that requires temperature control in order to keep it safe for consumption.
What is a Potentially Hazardous Food?
A chemical present in the work place that is capable of causing harm.
What is a Hazardous Material?
The number of agencies that regulate Food Safety Standards.
What is 7?
The acronym that identifies the 6 factors that contribute to bacterial growth.
What is FATTOM?
The process of cleaning and sanitizing all items used to prepare and serve food.
What is Warewashing?
the path food takes in a food service operation as it moves from purchasing to service.
What is The Flow of Food?
A written plan intended to organize employees during an emergency situation.
What is An Emergency Action Plan?