HANDWASHING & HYGIENE
This is the primary reason food handlers must wash their hands after handling raw food.
What is preventing cross-contamination?
This is the ideal internal temperature for a refrigerator.
What is 41°F?
This process removes dirt, grease, and food waste from surfaces.
What is cleaning?
This food is one of the most common allergenic hazards.
What are peanuts?
Pests are attracted to food establishments because they provide this.
What is everything pests need to survive?
This group is at higher risk of contracting a foodborne illness.
Who are elderly people?
Cooking food to the required internal temperature does this to pathogens.
What is reducing them to a safe level?
This step must be completed immediately after cutting raw poultry on a cutting board.
What is cleaning and sanitizing the board?
This is the main purpose of food allergy regulations.
What is protecting the allergy sufferer?
This is the MAIN reason birds must be prevented from entering food operations.
What is that their droppings carry harmful bacteria?
A food handler with a runny nose but no vomiting should be assigned to these duties.
What are non-food contact activities?
This is the minimum safe cooking temperature for broken shell eggs held for service.
What is 155°F for 15 seconds?
This is the FIRST step when cleaning stationary electrical equipment.
What is unplugging the unit?
Failing to properly clean a work surface before preparing an allergen-free meal causes this.
What is allergenic cross-contact?
This person has the authority to enter a food premises without prior notice.
Who is a health inspector?
This is the correct final step after cleaning and sanitizing a food prep surface.
What is allowing the surface to air-dry?
This FDA tool helps managers respond to food safety risks, with “T” standing for this.
What is temperature?
Dishwashers should be cleaned at this frequency.
What is every day?
These foods often contain nuts as a hidden ingredient.
What are many processed foods?
This pest control policy includes prevention, inspections, and professional treatment.
What is an integrated pest management program?
These products provide added protection against bacteria but do not replace soap and water.
What are hand antiseptics?
This term describes transferring pathogenic bacteria from one surface to another.
What is cross-contamination?
This is the most important document in a Food Safety Management System.
What are corrective actions?
Individuals with an egg allergy must avoid eggs from these sources.
What are all sources of eggs?
Accurate records are kept primarily to support this type of legal defense.
What is due diligence?