Foodborne Illnesses
This common foodborne illness is associated with raw or undercooked poultry.
What is Salmonella?
The minimum time you should wash your hands.
What is 20 seconds
The temperature danger zone.
What is 41 degrees Fahrenheit to 135 degrees Fahrenheit?
Dirt is removed through this process.
What is cleaning?
The government agency that regulates food safety.
What is the FDA?
This virus is the leading cause of foodborne illness and is often spready by poor hand washing.
What is Norovirus?
The safest way to thaw food
What is throughout the preparation process?
The minimum internal temperature required for cooked poultry
Bacteria is killed through this process.
What is sanitizing?
The first thing a food worker should do if they have symptoms of vommiting or diarrhea.
What is step away from the operation and report it to a manager?
Found in contaminated water and undercooked beef, a severe bacteria
What is E.Coli?
This raw food should be stored at the bottom shelf of a fridge.
What is poultry?
The time hot held food can be held at 135 degrees or higher before it must be thrown out.
What is 4 hours?
ppm, also known as this.
What is parts per million?
Food workers with any symptoms of illness should step away when serving this type of population.
This bacteria grows well in cooked rice left at room temp for too long.
What is Bacillius Cereus?
The reason gloves must be changed after handling raw meat.
What is to prevent cross contamination?
The correct way to cool hot food before refrigerating it.
What is using an ice bath? (or dividing into small portions)
The required temperature for a high-tempratuture dishwashing machine
What is 180 degrees
This should be marked on all RTE food
What is the preparation date?
A food-borne illness from home-canned foods or vacuum-packed foods that can cause paralysis.
What is Botulism?
The HACCP principle that involves identifying potential food safety hazards.
What is hazard analysis?
The temperature at which frozen food should be stored.
What is 0 degrees or lower?
The three parts of a three compartment sink.
What is rinse, wash, and sanitize?
The document that outlines safe handling, storage, and disposal of chemicals in a facility.
What is the Safety Data Sheet?