Safe Food
High risk populations for a foodborne illness and the elderly, young children, pregnant women and
What are people with compromised immune systems (cancer, chemotherapy, HIV/AIDS, transplant)
What is the temperature that bacteria grow most rapidly
What is 70F-125F
What should never be used in place of handwashing
What is a hand antiseptic
They can be used after handwashing and must be FDA approved
The sealed edge between the floor and wall
What is coving
A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board
What is it must be washed, rinsed, and sanitized
How long do shellstock tags need to be kept
What is 90 days after the last shellfish is removed from the container
When reheating food, what temperature should it be heated to
What is 165F for 15 seconds
What is with handles facing up
The USDA inspects meat, poultry and
What are eggs
The FDA inspects all other food other than meat, poultry and eggs
Which symptom of a foodborne illness is when there is a yellowing of the skin or eyes
What is jaundice
What type of jewelry can be worn in the kitchen
What is a plain wedding band
What is the lighting in a facility measured in
What is foot candles or lux
This type of thermometer is used to check the temperature of liquids such as soups, sauces and frying oil
What is an immersion probe
What does FIFO stand for
First in, First out
How often should food temperatures be checked when holding food for service
What is every four hours
Wet wiping cloths should be stored here in between uses
What is inside the wiping cloth bucket
What is the temperature danger zone
What is 40F - 135F
How many common food allergens are there
What is nine
Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts, Sesame
Itching and tightening of the throat are symptoms of what
What is food allergy
Infrared thermometers should be used to measure the
What is surface temperature of a grill
How long can RTE, TCS foods be kept in the cooler for
What is seven days (day of prep + 6 additional days)
Utensils (in between uses) can be stored in water that is what temperature
What is 135F or above
Food contact surfaces in constant use should be cleaned every
What is every four hours
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
What is two or more
Histamine is a toxin that is produced when a fish has been
What is time-temperature abused
If a food handler has a wound or a boil, what should they do
What is wear an impermeable bandage and cover it with a single use glove
Floors, walls and ceilings should be smooth and
What is durable
What type of tags are attached to packages by the supplier to show if food during shipping has been time-temperature abused
What is a time-temperature indicator (TTI)
What temperature should live shellstock be received at
What is 45F (no greater than an internal temp of 50F)
What document allows a regulatory requirement to be waived or changed
What is a variance
What is hard water
There are three types of contaminants; biological, chemical and
What is a physical contaminant
Cooking tomato sauce in a copper pot is a risk for what type of contamination
What is chemical contamination (toxic metal poisoning)
What is a cup with a lid and a straw
The end of a hose inside a mop bucket creates a
What is a cross-connection
The accuracy of a food thermometer should be
What is +/- 2F or 1C
Food should be store how far off the floor
What is six inches
The first step in the cooling process is 135F to 70F within two hours and then 70F to 41F in the next
What is four hours
The water temperature in a three-compartment sink should be
What is 110F
There are five most common food handling mistakes; failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and
What is purchasing food from unsafe sources
What is the FDA food defense tool used to raise employee awareness of intentional contamination risks
What is FIRST
Follow company defense policies and procedures, inspect work area, recognize anything out of the ordinary, secure ingredients, supplies and finished products, tell management if you notice anything unusual
The entire process for handwashing should take how long
What is 20 seconds
Hand and arms should be scrubbed for 10-15 seconds
The only sure way to prevent backflow is to
What is create an air gap
What are the two ways to calibrate a thermometer
What are boiling-point method and ice-point method
The problem with storing raw chicken above RTE foods is
What is risk of cross contamination
The four methods of thawing are
What is under refrigeration, under running water, in the microwave and as part of the cooking process
The temperature in a high temperature dish machine should be
What is at least 180F