Biological
Small living organisms that can only be seen through a microscope.
What are microorganisms?
Food that is most susceptible to pathogen growth.
What are TCS foods?
This is where viruses are most often found.
What is feces?
The first step to proper hand washing.
What is: Wet hands and arms, Use running water (As hot as you can comfortably stand).
Microorganisms that carry illness are called ____________.
RTE stands for ____________.
What are Ready to Eat Foods.
This pathogen is the leading cause of foodborne illness
What are viruses?
The second step to proper handwashing.
What is Apply soap, Enough to build a lather?
The greatest threat to food safety
What are pathogens?
The most common forms of parasites in the US.
What are roundworms, tapeworms, and protozoa?
Bacteria double their numbers every ______ minutes.
What is 20?
The third step to proper handwashing.
What is Scrub hands and arms (Vigorously for 10–15 seconds), Clean under fingernails, and Clean between fingers?
There are this many types of pathogens.
What is 4?
The two most common forms of fungi.
What are mold and yeast?
The six conditions needed for bacteria to grow.
What is food, acidity, time, temperature, oxygen, and moisture/FATTOM?
The fourth step of proper hand washing.
What is Rinse hands and arms under running water?
The four main pathogens.
What are Virus, Bacteria, Parasite, and Fungi?
The big 8 food allergens.
What are Shellfish (crab, lobster shrimp), Eggs, Fish (such as Tuna & Cod), Milk, Peanuts, Soy, Tree nuts (almonds, walnuts, pecans), Wheat
The temperature danger zone.
What is 40-140?
The fifth step of proper hand washing.
What is Dry hands and arms, Single-use paper towel, Warm-air hand dryer and turn faucet off using paper towel.