Show:
Chapter One
Chapter Two
Chapter Three
Chapter Four
Bonus
100
What is FATTOM?
Food, Acidity, Time, Temperature, Oxygen, Moisture.
100
What is the leading cause of foodborne illness?
Bacteria.
100
Dave works at a nursing home and shows up with a sore throat and a fever. What should the manager do?
Restrict him from work
100

A thermometer must be accurate to within how many degrees? PG 4.10 UNDER ACCURACY

+/- 2 Degrees

100
You can lose restuarant reputation and/or be personally sued because of....
A foodborne illness outbreak.
200
What three categories are potential hazards to food safety?
Biological, Chemical, and Physical.
200
What are the four types of Biological pathogens that can contaminate food?
Viruses, Bacteria, Parasites, and Fungi.
200
What are the most common food allergens?
Milk and dairy products, Eggs, Fish and Shellfish, Wheat, Soy and soy products, Peanuts and tree nuts.
200

A device used in delivery trucks and coolers that indicates how long food is in the TDZ

PG 4.9 IN THE MIDDLE OF THE PAGE

TTI (time temperature indicator)

200
What is the best PH level (acidity) on the PH scale for bacteria to grow?
4.5 - 7.5
300
What are the populations at high-risk for foodborne illness?
Elderly people, Infants, Pregnant women, People with cancer and People with HIV/AIDS.
300
Milk and dairy, eggs, poultry, cooked rice or potatoes are all examples of...
TCS Foods that are most likely to become unsafe.
300
Wheezing, hives, and abdominal cramps can be results of?
An allergic reaction.
300
Hand practices, personal cleanliness, and clean uniforms are all part of...
Having good personal hygiene .
300
Molds and yeasts are forms of what category of Biological contaminant?
Fungi.
400
Name 3 ways food can become unsafe?
Time-Temperature Abuse, Cross-Contamination,Poor Personal Hygiene, and Purchasing Food From an Unreputable Suppliers.
400
Name 2 foods linked to Salmonella typhi
RTE foods and contaminated water used for beverages
400
What kind of contaminants are dirt and metal shavings?
Physical.
400

Name 3 of the 4 attachment probes for a thermocouple

PG 4.8

immersion, surface, air, penetration

400
What is the best water activity level between 0 - 1 for bacterial growth.
.85
500
What is the Definition of a TCS food?
What is a food that needs temperature control in order to not grow harmful bacteria
500
What are the two major foodborne illnesses can be prevented by personal hygiene?
Hepatitis A, and Norovirus
500
Name 2 symptoms that would exclude an employee from work.
What are Diarrhea and Vomiting
500

Name the 5 steps of proper dishwashing in a 3 compartment sink.

scrape or remove stuck on food 

scrub in hot soapy dishwater

 rinse in hot water

 sanitize in cold bleach water.

Air dry items

500

How do people get ciguatera toxin poisoning?

APPENDIX A.9

Small fish eat algae containing the toxin, predatory reef fish eat those fish then people eat the predatory fish (grouper, snapper, amberjack etc)