Show:
Symptoms
Stuff again
STUFF
Required
HACCP
100
sever reaction to a dented can is caused from what bacteria or disease
What is clostridium botulinum or botulism
100
list the steps of proper handwashing in order and include all specifics
What is wet hand and arms with water at 100 degrees F, apply soap, scrub for 10 - 15 seconds, rinse, dry with a single use paper towel
100
most common TCS foods
What are proteins
100
TCS foods require what to be closely monitored
What is time and temperature
100
first step of HACCP
What is Identify hazards/ conduct a hazard analysis
200
Most common food associated with food borne illnesses
What is ready-to-eat
200
transfer of allergens from one thing to another
What is cross-contact
200
most important part of personal hygeine
What is handwashing
200
food must be purchased from a
What is reputable supplier/purveyor
200
last step
What is record keeping
300
loss of sales and negative exposure are a result of a
What is foodborne illness outbreak
300
What does the ph scale measure
What is acidity and alkalinity (base)
300
Why are babies a high risk poulation
What is their immune systems have not fully developed
300
time which food contact surfaces in constant use must be cleaned and sanitized
What is 4 hours
300
checking for the correct internal temperature when cooking
What is monitoring
400
What disease causes a yellowing of the skin
What is jaundice
400
FIFO is a method of
What is stock rotation
400
name the three forms of contamination
What is biological, chemical, physical
400
2 types of foods that must be seperated
What is raw and ready to eat
400
what it stand for
What is Hazard Analysis Critical Control Point
500
What two symptoms together mean you cannot be at work
What is soar throat and fever
500
what is a ccp
What is the point where measures can be applied to prevent hazards
500
temp range pathogens thrive best in
What is 70 - 125 degrees F
500
product which contains a USDA mark
What is eggs
500
What must a critical limit be?
What is measurable (time/temperature)