A device used to keep a food handler's hair away from food and to keep the individual from touching it
What is a hair restraint
100
A curved, sealed edge place between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean
What is coving
100
This occurs when mircoorganisms are transferred from one food or surface to another
What is cross-contamination
100
Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen and moisture
What is FATTOM
100
Illness carried or transmitted to people by food
What is food borne illness
200
Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first
What is FIFO (first in first out)
200
The body's negative reaction to a particular food protein
What is food allergy
200
Substances added to food to lengthen its shelf life
What is food additives
200
Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms
What is fungi
200
Liquid or gel used to lower the number of microorganisms on the skins surface
What is hand antiseptic
300
A written document based on HACCP principles describing procedures a particular establishment will follow to ensure the safety of the food served
What is HACCP Plan
300
Unit of lighting equal to the illumination one foot from a uniform light source. (Also called lux)
What is foot-candle
300
According to the centers of Disease Control and Prevention, an incident in which two or more people experience the same illness after eating the same food
What is foodborne-ilness outbreak
300
Cleaners containing a scoring agent used to scrub off hard-to-remove soils. They may scratch some surfaces.
What is abrasive cleaners
300
Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating and serving
What is flow of food
400
The phase in bacterial growth in which the number of bacteria dying exceeds the number growing
What is death phase
400
In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels
What is critical control point
400
What substance has a ph of below 7.0?
What is Acid
400
What has a ph of higher than 7.0?
What is Alkaline
400
The level of alkai in food?
What is alkalinity
500
Illness that occurs when a person eats fish that has consumed the ciguatera toxin
What is Ciguatera poisoning
500
Agencies of the U.S. Department of Health and human services that investigate foodborne illness outbreaks, study the cause and control of disease
What is Centers of Disease Control and Prevention
500
Federal agency that issues the FDA food code working jointly with the U.S. Department of Agriculture and the Centers of Disease Control and Prevention
What is Food and Drug Administration (FDA)
500
Illness related to the stomach or intestine
What is Gastrointestinal illness
500
This is a federal law requiring reasonable accomedation for patrons and employees with disabilities