Microbes
This category of foods, located on the pH scale, is where higher risk foods are categorized.
What is Neutral Acid?
The meaning of the abreviation HACCP.
What is Hadard Analysis Critical Control Points.
To help prevent an allergic reaction to foods served in your testablistment.
What is verify the potential allergens with the chef?
The maximum internal temperature of a shipment of refrigerated food.
What is 4 degrees C?
The duration of the final cycle of a high-temperature dishwasher.
What is at least 10 seconds?
The two T's in FATTOM that affect bacterial growth.
What is Temperature & Time?
The most common type of hazards in the food-service industry.
What is Biological Hazards.
What should you do if you notice that a food item is no longer at the proper holding temperature during service?
What is discard the food?
The amount of time you should lather and scrub your hands when washing.
What is 20-30 seconds?
Critical Control Points, Critical Limits, Monitoring Actions and Corrective Actions are considered this.
What is a Food Safety Plan?
This type of bacteria is able to produce a hard coating to protect themselves from extreme heat, dryness, cold and chemicals.
What is a Spore?
Specific and measurable limits that indicate effective control of a critical control point.
What is critical limits?
The proper temperature for hot holding equipment such as steam tables or chafing dishes.
What is 60 degrees C?
This type of transmission is where there is an intermediate step between the source of contamination and the food.
What is indirect transmission or cross-contamination?
The three components of the cycle of transmission of contaminants.
What is the food handler, environment and food?
Microbes that can cause illness or even death.
What is Pathogens?
A point at which no further action can be taken to eliminate a hazard.
What is a Critical Control Point?
What is 60C to 20C within 2 hours, then 20C to 4C within the next 4 hours?
The temperature range that is referred to as the danger zone.
What is the DANGER ZONE?
At 12:00 we have 2 bacteria in the danger zone. By 1:00, how many bacteria do we have?
What is 8 bacteria?
Campylobacter, E. coli, Listeria and Salmonella are examples of this:
What is Bacteria?
Procedures that should be followed when a critical limit has not been met.
What is corrective actions?
Tme temperature leftovers should be reheated to.
What is 74 degrees Celsius?
The correct temperature for chicken should be cooked to.
What is 74C or 165F?
The correct 6-step sequence for manual dishwashing.
What is scraping, pre-soaking, washing, rinsing, sanitizing and air drying?