Food Safety
Forms of Contamination
Safe Food Handler
The Flow of Food
The flow of Food 2
100
What temperature must TCS food be reheated to if it will be hot held?
165° (74°C) for 15 seconds
100
Parasites are commonly linked with what type of food? 
Seafood
100
What should food handlers do after prepping food and before using the restroom?
Take off their aprons
100
What is the cause of large ice crystals in frozen foods?
Time-temperature abuse
100
What temperature must TCS food be reheated to if it will be hot-held? 
165°F (74°F) for 15 seconds
200
At what maximum internal temperature should cold TCS food be held? 
41° (5°C)
200
Bacteria, viruses, parasites, and fungi are the four types of? 
Pathogens.
200
Which piece of jewelry can be worn on a food handler's hand or arm?
Plain band ring
200
The flow of food is the path food takes in your operation from purchasing to __________?
Serving
200
Hold hot food at _____will prevent pathogens such as Bacillus cereus from growing to unsafe levels.
135°F (57°F)
300
At what minimum temperature should hot TCS food be held?
135°F (57°C)
300
What are the 3 forms of contamination?
Chemical, Physical, and Biological.
300
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
In front of food with later use-by dates
300
At what temperature do most foodborne pathogens grow most quickly?
Between 70°F - 125°F
300
What can occur if prep tables are not cleaned and sanitized between uses?
Cross-contamination.
400
An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
8
400
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Toxin
400
What are the 4 correct methods for thawing frozen food? 
Refrigeration
Running water
Microwave
Part of the cooking process
400
Which probe should be used to check the temperature of a large stockpot of chili?
Immersion probe
400
Which park of the plate should a food handler avoid touching when serving customers?
Top
500
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cookin
g step?
60 minutes
500
What are the 6 conditions that support the growth of pathogens? 
F.A.T T.O.M
Food, Acidity, Time, Temperature, Oxygen, and Moisture.
500
Staring from top to bottom. What is the correct storage order for the following foods?
Raw fish, apple pie, Raw ground bee, whole meat and whole chicken.
Apple pie,
raw fish,
whole meat,
raw ground beef
whole chicken.
500
Ready to eat TCS food can be stored only for_______________ if it is held at_____________________.
7 days - 41F° or lower
500
What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?
14 inches