Pathogens
Many farm animals carry this bacteria naturally. Eating a small amount can make a person sick. Preventing cross contamination between poultry and ready to eat foods can prevent illness caused by this bacteria.
What is Nontyphoidal Salmonella?
This severe, potentially life-threatening allergic reaction can cause a sudden drop in blood pressure and restriction of the airway
What is anaphylaxis?
Food handlers must scrub their hands for at least this many seconds when washing.
What is 20 seconds?
When cooling hot foods, the first step is to drop the temperature from 135°F to 70°F within this timeframe.
What is 2 hours?
The temperature danger zone
41-135 degrees farenheit
This highly contagious virus is the leading cause of foodborne illness and is frequently spread when infected food handlers touch ready-to-eat food with hands contaminated by feces or vomit.
What is Norovirus?
What is cross contact?
Before handling trash or leaving the food preparation areas, employees must do this to their aprons.
What is remove them?
If reheating a TCS food that will be held hot, such as on a steam table, the food must reach this internal temperature for 15 seconds.
What is 165°F
Cleaning supplies getting into food accidentally is an example of this specific type of contamination.
What is chemical contamination?
This virus is often linked to ready-to-eat food and contaminated water, and one of its hallmark symptoms is jaundice
What is hepatitis A?
The top 9 allergens in the US
What are peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish, and sesame
What employees must use when using ice in the kitchen to get ice out of the machine.
What are sanitized ice scoops (or tongs)?
When receiving cold TCS foods, the internal temperature must be no higher than this specific degree.
What is 41°F
his bacteria can grow at colder temperatures, even in the refrigerator, and causes a disease that primarily affects pregnant women and the elderly.
hat is Listeria monocytogenes?
FAT TOM stands for
What is food, acidity, temperature, time, oxygen, moisture. The conditions for bacteria to grow
What front of house staff must do when guests inform them of an allergy
Verbally communicate with the back of house staff
The proper time to use hand antiseptics
What is AFTER handwashing?
To properly calibrate a bimetal thermometer using crushed ice and cold water, you must adjust the hex nut until the needle points to this temperature.
What is 32°F
Raw or undercooked ground beef is the main culprit for this specific shiga toxin-producing bacteria.
What is Escherichia coli (E. coli)?
This spore-forming pathogen grows exclusively in anaerobic conditions and is a major risk factor in improperly canned foods, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes wrapped in aluminum foil.
What is Clostridium botulinum?
When preparing an allergen-special order, food handlers must take this three-step action with all equipment, utensils, and prep surfaces to ensure safety.
What is wash, rinse, and sanitize?
What an employee must do when they have a wound or boil on their hand finger, or wrist
What is cover it with a finger cot or bandage AND place a single use glove over the cover
When receiving live shellfish, the internal temperature must be no higher than this specific degree.
What is 50°F
This term refers to the written instructions detailing how to perform a specific task, such as washing pots and pans, within a Food Safety Management System.
What are Standard Operating Procedures (SOPs)?