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100
2 hours
What is the maximum time for food to be left in the danger zone.
100
should not be given to infants
What is honey
100
reason for young kids and elderly to be at risk for foodborne illness
What is a weaker immune system
100
USDA
What is the United States Department of Agriculture
100
1 tbsp. bleach and 1 gallon of water
What is a sanitizing solution
200
41 degrees F to 135 degrees F
What is danger zone temperature.
200
0 degrees
What is the temperature of the freezer?
200
FDA
What is the Food and Drug Administration
200
the recommended percentage of alcohol in hand sanitizer
What is 60 %
200
CDC
What is the Center for Disease Control
300
deadly bacteria associated with raw beef and unpasterized dairy products
What is E coli (0157:H7)
300
40 degrees
What is the temperature of the refrigerator?
300
the number of days American Red Cross recommends to store a supply of food and water for a person in case of emergency.
What is 3 days
300
moist, high protein
What is the ideal food source to support the growth of bacteria
300
The safest way to know if cooked meat is safe to eat
What is a check internal temperature with a meat thermometer
400
kept in the cafeteria refrigerator for 7 in case someone gets sick
What is a dead man's tray
400
bacteria linked to poultry and eggs.
What is salmonella?
400
the 4 C's
What is clean, cook, chill, combat cross contamination (separate)
400
number of days the cafeteria keep leftovers in the refrigerator
What is 7 days
400
time to boil low-acid canned foods
What is 10 to 20 minutes
500
Pillsbury corporation developed a plan for food safety for this group.
What is NASA?
500
temperature to reheat leftovers
What is 165 degrees F
500
FAT TOM
What is food, acidity, time, temperature, oxygen, moisture
500
the 7th/last step in the HACCP process
What is record keeping
500
encoded in a cell to let a scientist know the type of bacteria
What is DNA