Biological Contamination
This viral foodborne illness has the symptom of jaundice?
What is Hepatitis A?
What two things should be worn if a food handler has a cut on their hand.
What is a bandaid and a glove?
Tags that document where the shellfish was harvested. these tags must remain attached to the delivery container until all of the shellfish have been used. These must be kept for 90 days after the last item has been used.
What are Shellstock Identification Tags?
This is the temperature danger zone.
What is 41 degrees to 135 degrees Farenheit?
The main way to prevent viral foodborne illnesses.
What is good personal hygiene?
The minimum amount of time that hands and arms must be scrubbed during the handwashing process.
What is 10 seconds?
The food product that should always be stored on the bottom shelf of a cooler.
What is uncooked poultry products?
The main way that we can prevent bacterial foodborne illness.
What is controlling time and temperature?
Gloves must always be worn when preparing these types of foods.
What are RTE foods?
The maximum amount of time that a RTE TCS food can be held at 41 degrees F in a cooler.
What is 7 days?
Bimetallic thermometers should be inserted in this part of the food to capture an accurate temperature.
What is the thickest part of the food?
The five steps for cleaning and sanitizing items in a three-compartment sink.
What is 1. Rinse, scrape or soak. 2. Wash (110 degrees or higher). 3. Rinse. 4. Sanitize. 5. Air dry?
The acronym that helps us remember the six conditions that bacteria need to grow.
What is FATTOM (Food, Acidity, Time, Temperature, Oxygen, Moisture)?
The only jewelry allowed when preparing food.
What is a plain wedding band?
The minimum distance that food can be stored away from walls and floors.
What is 6 inches?
The minimum temperature to which one must cook poultry and leftovers for hot holding.
What is 165 degrees Farenheit?
The immersion time for quaternary ammonium and iodine.
What is 30 seconds?
This bacteria causes foodborne illness and is most commonly found in poultry products.
What is Salmonella Non-Typhoidal?
The four categories of people at high risk for foodborne illness.
What are Infants and Preschool-age children, Pregnant women, Elderly people, and other people with Compromised Immune Systems?
What is 45 degrees Farenheit?
The minimum temperature to which one must cook ground meats and scrambled eggs for hot holding.
What is 155 degrees Farenheit?
What is 50-100 ppm and 7 seconds?