Providing Safe Food
These are harmful and cause food borne illness
What is pathogens?
Diarrhea, vomiting, fever, jaundice, nausea, and abdominal cramps.
What are the most common symptoms of a foodborne illness?
A thermometer must be accurate by this amount.
What is +/- 2 degrees fahrenhiet?
HACCP stands for this.
What is Hazard Analysis Critical Control Points?
85 degrees
What is the temperature of the handsink water?
These require time and temperature control for safety
What are TCS foods?
Parasites are commonly linked with this type of food.
What is seafood?
This probe is used to check the temperature of a chicken breast.
What is a penetration probe?
This is a manager's responsibility to actively control risk factors for foodborne illness is called.
What is active managerial control systems?
The acceptable contact time when sanitizing food-contact services.
What is soak the item in a chlorine solution for 7 seconds?
When two or more people getting sick after eating the same food.
What is an outbreak?
This bacteria is found in poultry and raw eggs.
What is salmonella typhi?
This practice can help prevent cross contamination.
a. Using color-coded cutting boards
b. Rinsing cutting boards between use
c. Purchasing foos requiring preparation
d. Prepping raw and ready-to-eat food at the same time
What is using color-coded cutting boards?
This is composed from identifying risks, corrective action, and training.
What is active managerial control?
This information should be on a master cleaning schedule.
What is what should be cleaned, when, by whom, and how?
The five common risk factors that lead to a foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicingpoor personal hyiene, and
What is purchasing food from unsafe source?
This causes a reversal of hot and cold sensations after eating seafood.
What are biological toxins?
This is the temperature where most pathogens grow most quickly.
What is between 70 degrees and 125 degrees?
This an example of active managerial control. A manager asks a chef to continue cooking chicken breast after seeing them cooked to an incorrect temperature.
What is corrective action?
If food contacted surfaces are in constant use, this is how often they must be cleaned.
What is every four hours?
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
What is time temperature abuse?
This is found in cattle's intestines and contaminated water.
What is e-coli?
This is the temperature ground beef must be cooked to.
What is 155 degrees fahrenheit?
This is an example of an FDA public health intervention.
What is becoming certified in food safety?
This feature is most important for a chemical storage area.
What is good lighting?