Is responsible for regulating the safety of animal products and federally funded feeding programs.
What is the United States Department of Agriculture (USDA)?
100
Chicken, eggs, fresh produce, and low water activity foods like spices and peanut butter are associated with this pathogen.
What is salmonella?
100
A living growing form of bacteria.
What is a vegetative cell?
100
Reduce number of pathogens to safe levels.
What is sanitize?
100
The term for drinkable water.
What is potable?
200
The path that food follows from delivery to service and consumption.
What is the flow of food?
200
Ensuring a temperature measuring device has an accurate reading by testing against a known temperature.
What is calibration?
200
The last area (thickest part) to reach the final cook temperature.
What is the core/internal temperature?
200
Used to monitor concentration of chemical sanitizer and pH.
What are test strips?
200
A unit of illumination.
What is a foot-candle?
300
The symptoms of this virus are fever, weakness, nausea, abdominal pain, and jaundice.
What is Hepatitis A?
300
A food that requires strict control of time and temperature to limit pathogenic microorganism growth and/or toxin formation.
What is a TCS food?
300
An employee who can not work in a food establishment.
What is an excluded employee?
300
Does not allow water to pass through.
What is impervious?
300
An open space serparating water from drain systems that prevents back flow.
What is an air gap?
400
A set of shared values that managers and their staff follow to produce and provide food in the safest manner.
What is a food safety culture?
400
The internal cooking temperature for raw eggs not for immediate service and anything ground, tenderized or injected (except poultry).
What is 155 degrees fahrenheit?
400
This protective structure of bacterial cell that assists in surviving adverse conditions is similar to a seed and is resistant to heat.
What is a spore?
400
This virus lives in humans, is transmitted via fecal-oral route, is often called the "stomach bug" or "stomach flu", and the outbreaks of this virus is often associated with large amounts of people in close quarters.
What is norovirus?
400
Significant danger or risk to health from product, practice, circumstance or event.
What is a imminent health hazard?
500
Factors that influence microorganism growth and control.
What is food, acidity, temperature, time, oxygen, and moisture (FATTOM)?
500
Temperature range above 41 degrees Fahrenheit and below 135 degrees Fahrenheit.
What is the temperature danger zone (TDZ)?
500
This pathogen is common in the environment, is present in nasal passages and throats, is transmitted via cough or sneeze, and symptoms start 1-7 hours after consumption.
What is staphylococcus aureus (staph)?
500
People more likely than other people in the general population to experience foodborne disease.
What is the highly susceptible population (YPOI)?
500
A reverse flow of contaminated water into potable water.