A Bug's life
These are the 2 spoilage organisms.
What are Yeast and Mold?
This is guidance created at the federal level but not law used at the state and local levels.
What is the FDA Food Code?
This the maximum cold holding temperature (deg F).
What is 41 deg F?
Cockroach infestation is best identified by this kind of smell.
What is a strong oily smell?
This the minimum hot holding temperature (deg F).
What is 135 deg F?
3 types of Foodborne illness are.
What is...
Infection,
Intoxication,
Toxic-mediated infection?
The letters in HACCP stand for this.
What is...
Hazard Analysis Critical Control Points?
Shellfish tags are held for this many days.
What is 90 Days?
The lighting level where a food service worker is preparing foods is at a minimum of this.
What is 50 ft candles?
Eggs can be received at this temperature (deg F).
What is 45 deg F?
This is the part of the bacterial growth curve that food employees have the MOST control over.
What is LAG?
Name the 3 barriers to a good HACCP plan.
(100 pts per correct)
What is...
Employee turnover,
Communication,
Frequently changing menus/ procedures?
These are 3 signs that a frozen food item has been thawed and refrozen.
(100 pts per correct)
What is...
Ice crystals on products,
Discolored (and/or pooling),
Wet packaging?
These are the 3 most common CHEMICAL sanitizing methods.
What is...
Chlorine,
Iodine,
Quaternary Ammonia?
Cooking in a microwave, TCS foods need to be cooked to this temperature FOR this amount of time.
(must get both parts)
What is...
165 deg F
for 2 minutes?
The most dangerous part of the bacterial growth curve.
What is LOG?
Internal food thermometers must be within this range deg F.
What is +/- 2 deg F?
Dairy products must be these 2 things.
What is Grade A and pasteurized?
This is who is responsible for keeping food safe in a food establishment.
Who is the Manger/ Operator?
This is the minimum REHEATING temperature AND time for TCS foods.
(must get both parts)
what is...
165 deg F
within 2 hours
Food product that you'd associate with Campylobacter.
What is chicken?
The number 1 factor that leads to Foodborne illness.
What is improper holding temperature?
Ultra-high temperature pasteurized foods aseptically packaged can be held at.
What is room temperature?
This is what biological hazards are responsible for most of these.
What are foodborne illnesses?
This is the correct temp and times for cooling food items.
(must get both parts)
what is...
135-70 (2 hours)
70-41 (4 hours)?