General Food Safety
Microorganisms such as viruses, fungi, bacteria, and parasites that cause illness are called this.
What are pathogens?
The most important part of personal hygiene.
What is handwashing?
The spread of pathogens from one surface or food to another and can happen at almost any point during the flow of food
What is cross-contamination
Ready-to -eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after this period of time.
What is seven days?
This type of probe should be used to check the temperature of a hamburger.
What is a penetration probe?
When two or more people get the same illness after eating the same food
What is foodborne illness?
When washing hands, hands and arms should be scrubbed with soap as hot as you can stand for this period of time.
What is 20 seconds?
When scooping ice from an ice machine, never use your hands or a glass, as they can contaminate the ice. Always use this
What are tongs or a designated scoop
If a delivery of fresh fish has dark spots or discoloration, sunken eyes, and smells like ammonia you should do this
What is reject the fish?
The minimum temperature hot TCS food should be held.
What is 135 degrees F?
Food, acidity, time, temperature, oxygen, and moisture are six conditions that pathogens need to grow. If conditions are right, bacteria doubles every 20 minutes. These conditions are called by this acronym.
What is FAT TOM?
The leading cause of foodborne illness and cause of COVID-19.
What are viruses?
The transfer of allergens from food containing an allergen to the food served to a customer is known as this, often confused with cross-contamination.
What is cross-contact?
A schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and how it is to be cleaned.
What is a master cleaning schedule?
Ice paddles are often used to cool food. How long do you have to cool food to 70 degrees?
What is 2 hours?
These groups of people have a higher risk of getting a foodborne illness because of their weakened immune systems.
What are infants and young children, elderly, pregnant women, and people weak due to illness?
Fever, jaundice, vomiting, a sore throat or COVID symptoms.
What are symptoms in which you call into work and stay home?
Regular adjustments to tools in order to keep them accurate.
What is calibration?
Using older product before newer product defines this rule of receiving.
What is FIFO First In First out?
Soy, peanuts, tree nuts, dairy, wheat, eggs, shellfish, and fish
What are the most common allergens?
Name three types of hazards.
What is physical, biological, and chemical?
You must wear gloves, use tongs or deli tissue when handling foods that require no further preparation, washing, or cooking, also known as . . .
What are ready to eat foods?
First step in flow of food in which it is important to use reputable vendors.
What is purchasing?
The system that focuses on major hazards at specific points within a food's flow through the operation
What is HACCP?