#1
TCS? Example of TCS food
What is time temperature control for safety?
Harmful microorganisms that make people sick
What are pathogens?
The only acceptable type of jewelry allowed in the kitchen
What is a plain band?
Procedure to insure that thermometers are measuring accurate temperatures
What is calibrating?
Food should be stored this far off the floor.
What is 6 inches?
Three high risk populations
What are the elderly, preschool age children, and people with compromised immunity?
The best way to prevent the kitchen from bacteria
The best way to prevent the kitchen from virus
What is Control Time and Temperature?
What is Personal Hygiene?
Two viruses easily passed from food handlers to customers
What are norovirus & hepatitis A?
The Danger Zone & temperature range in which bacteria grow most quickly.
What are 41-135 degrees and 70-125 degrees?
The acronym FIFO stands for this important storage concept.
What is First In, First Out?
The three types of contamination
What are physical, chemical, biological?
List two viruses, list two bacteria that cause foodborne illness
What are norovirus and hepatitis?
What are shigella, salmonella/typhi, or ecoli?
The three "hand-care" guidelines
What are keep fingernails trimmed and clean, do not wear nail polish, do not wear false nails?
Five pieces of equipment used in measuring temperature (name three)
What are bimetallic stemmed thermometer, thermocouples & thermistors, infrared (laser) thermometers, Time-Temperature indicators, maximum registering thermometer?
Two signs of Time Temperature Abuse for frozen foods.
What are fluids & water stains and ice crystals & frozen liquids?
Safety and health training from your employer that helps prevent work-related injuries and illnesses
What is OSHA (Occupational Safety and Health Administration)?
F.A.T.T.O.M.
What is FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE?
The four bacterial illness Servsafe focuses on
What are Shigella, E.coli, Salmonella, Nontyphoidal salmonella?
Guidelines for preventing cross-contamination
What are use separate equipment for raw and ready-to-eat food, clean and sanitize before and after tasks, pre raw and ready-to-eat foods at different times, and buy prepared foods?
Four reasons for rejecting packaged items.
What is tears, holes & punctures, severe dents, bulging ends, rust, bloating & leaking, water stains, pests or pest damage, and past expiration dates?
These four practices are related to foodborne illness
What are time-temperature abuse, cross-contamination, poor personal hygiene, poor cleaning and sanitizing?
The 8 common allergens
What are peanuts, tree nuts, fish, shellfish, wheat, soy, eggs, milk?
Five steps for handwashing
What are wet hands and arms, apply soap, scrub hands and arms for 15 seconds, rinse hands and arms thoroughly, and dry hands and arms?
Five guidelines for avoiding time-temperature abuse
What are monitoring, tools, recording, time & temperature control, and corrective actions?
The order in which a cooler should be arranged top to bottom.
What is RTE, fish, meat, ground meat/fish, poultry - in order by minimum internal temperatures?