Show:
Contamination
Time & Temperature
General Food Safety 1
Hygiene
General Food Safety 2
100
Metal shavings is this kind of contaminant
What is a physical contaminant
100
The holding temperature for cold food
What is 41'
100
This type of thermometer is best used for taking surface temperatures
What is an infrared thermometer?
100
hot & cold water, a means of drying hands & soap are a few requirements for this
What is a handwash sink
100
Biological, physical & chemical are all examples of this
What is contamination
200
Cleaners, sanitizers and polishes are examples of this type of contaminant.
What is chemical contaminants
200
This is the minimum cooking temperature for all foods in a microwave
What is 165'
200
Elderly people, preschool aged and what other type of people are most at risk for foodborne illness?
What is compromised immune systems?
200
After using the restroom who washings their hands more?
What are females
200
Diarrhea, vomiting, fever & nausea are all symptoms of
What is foodborne illness
300
sneezing or vomiting onto food or food surfaces, contact with a sick person or not washing your hands are all was people do this
What is contaminating food?
300
165' is the correct cooking temperature of this type of food
What is Poultry?
300
Ready to eat TCS foods can be held for how many days if stored at 41'
What is 7 days
300
These should never be used in place of handwashing
What are gloves?
300
thawing food under running water must be done under this temperature
What is 70' or lower?
400
This is the number way to prevent a foodborne illness
What is washing hands
400
Seafood, Steak & Commercially raised game are cooked to this temperature
What is 145'
400
Ice bath, ice paddle & blast chiller are all methods of what
What is cooling?
400
The only two acceptable means of restraining hair
What is a hair net & a hat?
400
this is the only reasonable means for having a doctor directed drink in a food prep area
What is having it in a cup with a straw and a lid?
500
Salmonella Typhi, Nontyphoidal Salmonella, E. Coli and this are the four types of bacteria that cause foodborne illness
What is Shigella
500
If Ready to eat TCS foods are held longer than 24 hours, what is the requirement
What is date coding
500
The acronym for food that can be eaten without further preparation, washing or cooking
What is RTE
500
After handling raw meat, seafood or poultry and before handling ready to eat food
What is changing gloves?
500
Bakery items, deli meat, and cooked foods are all this type of food
What is ready to eat food?