Found in insects and the intestinal tract of humans; can be prevented by cooking food to the required minimum internal cooking temperature and by practising good personal hygiene; outbreaks have been traced to poultry and shell eggs.
What is Salmonella
100
Designed to prevent food -safety hazards from occuring.
What is the HACCP System
100
This type of microorganism can grow with or without the presence of oxygen
What is falcultative
100
Biological, chemical & physical
What are three types of food contamination
100
These can be used to create a barrier between hands and food
What are gloves
200
This toxin, produced when scombroid fish are time-temperature abused, can cause illness
What is Histamine
200
An incident in which two or more people experience the same illness after eating the same food.
What is an outbreak of foodborne illness;spread of food borne illness; foodborne illness
200
41degrees F to 135 degrees F
What is the temperature danger zone
200
Metal shavings in an opened can of food
What is a physical contamination
200
Should be covered with a clean bandage and a glove or finger cot
What are hand cuts or sores
300
An illness occurs when a person eats a predatory tropical reef fish containing this toxin.
What is Ciguatera
300
These are often moist, high in protein, and have a neutral or slightly acidic pH.
What are Potentially hazardous foods.
300
The conditions that favor the growth of most foodborne microorganisms can be remembered by this acronym.
What is FAT-TOM
300
Cleaning products, polishes, lubricants, and sanitizers that can contaminate food if inproperly used or stored.
What are Chemical contaminants
300
Should never be used in place of proper handwashing
What are hand sanitizers
400
Found in soil & water; outbreaks have been traced to leftover baked potatoes and untreated garlic and oil products; can be prevented by sauteing onions to order.
What is Clostridium botulinum
400
Occurs when microorganisms are transferred from one surface or food to another.
What is Cross-contamination
400
Microorganisms that need oxygen to grow
What are Aerobic microorganisms
400
The most common food contamination
What are biological contaminants
400
This should be done for at least 20 seconds
What is proper handwashing
500
Outbreaks have been traced to raw and undercooked beef; often found in the intestinal tracts of cattle and humans. Has survived freezing.