Diseases
TCS Foods
foodborne Illness
Personal Hygiene
Random
100

Listeria monocytogenes can be found in

what is dirt, water, and plants

100

food with internal temperature of 155 degrees

what is ground meat

100

Pathogens transferred from one surface to another

what is cross-contamination

100

Wash your hands for

What at least 30 seconds and sing Happy birthday 2x

100

Minimum internal cooking temperatures for ground beef

155 F (68 C) for 15 seconds

200

Bacteria can usually be controlled by keeping food out 

 what is the temperature danger zone

200

internal temperature is 145 degrees

what is seafood

200

Three types of contamination

what is biological, chemical, and physical

200

Give an example of poor personal hygiene

What is Cough or sneeze on food, fail to wash their hands correctly after using the restroom ?

200

F.A.T T.O.M stands for

what is food, acidity, time, temperature, oxygen, and moisture

300

Symptoms of foodborne illness is

what is diarrhea, vomiting, fever, nausea, and cramps


300

true or false.. pork isn't a tcs food

what is false

300

When is a foodborne illness a outbreak?

What is when two or more people have the same symptoms after eating the same food

300

Name at least 4 you should avoid wearing in the kitchen:

                     

What is open-toe shoes, jewelry, nail polish or fake nails, long hair


300

FDA stands for

Food and Drug Administration

400

yellowing of the skin and eyes

what is jaundice

400

true or false.. fish and shellfish are a tcs food

what is true

400

What is the greatest threat to food safety?

What is pathogens?

400

Importance of personal hygiene

What is keeping your body clean helps prevent illness and infection from bacteria or viruses ?

400

FAT TOM acronyms

food, acidity, temperature, time, oxygen, and moisture

500

jaundice is a type of symptoms

what is hepatitis A

500

what must tcs foods reach

what is internal temperature

500

When hair or nail polish gets into your food, what kind of contaminant is it?

What is physical contaminant?

500

Before going in the kitchen you should put on and do what

what is putting on apron and wash hands

500

Cross-Contact is

What is the transfer of an allergen from a food or food contact surface containing an allergen to a food that does not contain the allergen ?