Biological Hazards
Chemical & Physical Hazards
Terms
Cooling and Reheating
Misc
100

Responsible for many foodborne-illness outbreaks

What is Bacteria

100

Cleaning supplies, grease cutters 

What are kitchen chemicals

100

Sickness caused by eating unsafe food.

What is foodborne illness. 

100

Temperature food needs to reach if reheated. 

What is 165 degrees

100

FDA

What is the Food and Drug Association 

200

Type of bacteria that can live without oxygen. 

What is Anaerobic Bacteria 

200

Cookware, fish from polluted waters 

What is metals 
200

Illness resulting from live bacteria. 

What is infection.

200

How soon must foods be cooled from 135 degrees to 70 degrees. 

What is 2 hours or less. 

200

USDA

What is the US Department of Agriculture 
300
Results from consuming improperly canned products 

What is Botulism 

300

Pesticides, herbicides, insecticides 

What is agricultural chemicals 
300

When allergens are transferred from food of origin to a food that does not contain the allergen. 

What is cross-contact. 

300

What temperature stops pathogen growth. 

What is below 0 degrees.
300

Temperature danger zone 

What is 41-135

400

A small infectious agent that invades another cell 

What is a virus

400
Solid materials that pose a danger to the consumer when present in food. 

What is Physical Hazards.

400

PCO

What is pest control operator. 

400
Every fridge and freezer should have this.

What is a thermometer.

400

Occurs when microorganisms are transferred from one product to another.

What is cross-contamination.

500

Most are not poisonous, but can produce toxins that are dangerous to humans. 

What is mold

500

If chemicals are ingested, what are the three things you should do.

What is 

1. Call poison control hotline. 

2. Refer to a safety data sheet. 

3. Notify a supervisor.

500

Occurs when bacteria are ingested and produce harmful toxins. 

What is toxin-mediated infection. 

500

In less than 6 hours, food needs to be cooled from what temperature to what temperature. 

What is 135 degrees to 41 degrees.
500

Difference between clean and sanitary. 

What is clean is being free of dirt, and grime. Sanitary is free of pathogens.