Show:
Control the Bug
Come and Get It
Final Question
100
Name the six conditions that favor the growth of bacteria.
What is Food-specifically TCS food; Acidity-contains little or no acid; Temperature-41 degrees F to 135 degrees F; Time-in the temperature danger zone; Oxygen-may or may not be needed; Moisture-need moisture in the food to grow
100
What are the four acceptable methods for thawing TCS food?
What is in a cooler, keeping temperature at 41 degrees or lower; submerged under running, drinkable water at 70 degrees or lower; in a microwave oven if it will be cooked immediately after thawing; as part of the cooking process.
200
A person infected with this virus may not show symptoms for weeks but can be very infectious.
What is hepatitis A
200
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
What is 165 degrees F
300
What practice can prevent the spread of viruses?
What is practicing good personal hygiene when handling food and food-contact surfaces.
300
What are the time and temperature requirements for reheating beef stew that will be held for service?
What is reheated to 165 degrees F for 15 seconds within two hours.
400
Flies can transfer this bacteria from feces to food.
What is shigella spp.
400
List the required minimum internal cooking temperatures for beef roast, stuffed pork chops, and shell eggs for immediate service.
What is beef roast-145 degrees F for four minutes; stuffed pork chops-165 degrees F for 15 seconds; shell eggs for immediate service-145 degrees F for 15 seconds.
500
Which two types of food are most commonly linked with Norovirus?
What is ready-to-eat food and shellfish from contaminated water.
500
What are the time and temperature requirements for cooling TCS food?
What is cool food from 135 degrees F to 70 degrees F within two hours, and from 70 degrees F to 41 degrees F or lower in the next four hours.
500
What are the seven HACCP principles?
What is conduct a hazard analysis; determine a critical control point (CCP); establish critical limits; establish monitoring procedures; identify corrective actions; verify that the system works; establish procedures for record keeping and documentation