PERSONAL HYGIENE
THE FIRST STEP IN HANDWASHING
WHAT IS APPLY WATER (OR WET HANDS WITH WATER)?
ASSOCIATED WITH GROUND BEEF AND PRODUCE
WHAT IS E.COLI?
THE FLOW OF FOOD PRIMARILY FOCUSES ON PREVENTING THESE TWO HAZARDS
WHAT IS TIME/TEMP ABUSE AND CROSS-CONTAMINATION?
THE ZONE BETWEEN 41 DEGREES AND 140 DEGREES
WHAT IS THE TEMPERATURE DANGER ZONE?
THE MINIMUM INTERNAL TEMPERATURE FOR POULTRY
WHAT IS 165 DEGREES?
THE LAST STEP IN HANDWASHING
WHAT IS AIR DRYING OR USING A SINGLE-USE PAPER TOWEL?
THIS TYPE OF CONTAMINANT IS MOST ASSOCIATED WITH UNSANITARY WATER SUPPLIES AND REQUIRES A HOST TO SURVIVE
WHAT ARE PARASITES?
THE COMPANY RESPONSIBLE FOR TRANSPORTING YOUR FOOD RESOURCES TO YOUR ESTABLISHMENT OR NEARBY RETAILER
WHAT IS THE DISTRIBUTOR (RECEIVER)?
BLEACH, FLIES, AND SALMONELLA ARE EXAMPLES OF THESE
WHAT ARE CONTAMINANTS?
THE TEMPERATURE WITHIN THE TEMPERATURE DANGER ZONE WHERE PATHOGENS GROW MOST RAPIDLY
WHAT IS 70-125 DEGREES?
THE ONLY PIECE OF JEWELRY ALLOWED IN COMMERCIAL KITCHENS
WHAT IS A PLAIN, SMOOTH RING BAND?
BIOLOGICAL CONTAMINANT ASSOCIATED WITH SWOLLEN OR DENTED CANS AND ROP FOODS
WHAT IS BOTULISM?
WAITSTAFF ARE AN EXAMPLE OF PERSONS INVOLVED IN WHICH STEP IN THE FLOW OF FOOD CIRCLE?
WHAT IS SERVICE?
FOOD, ACIDITY, TIME, TEMP, OXYGEN AND MOISTURE
WHAT IS FAT TOM?
THE MINIMUM INTERNAL TEMPERATURE OF A BAKED GOOD
WHAT IS 200 DEGREES?
WHEN CHANGING TASKS OR EVERY 4HRS WHEN WORKING ON THE SAME TASKS
WHAT IS WASHING HANDS AND CHANGING GLOVES?
YELLOWING OF THE EYES AND SKIN
WHAT IS JAUNDICE?
WHEN COOLING DOWN HOT FOOD TO BELOW 41 DEGREES, YOU MUST DO SO WITHIN _______ HOURS
WHAT IS FOUR?
TWO OR MORE PEOPLE EXPERIENCING THE SAME SYMPTOMS AFTER EATING THE SAME FOOD AT THE SAME ESTABLISHMENT
WHAT IS A FOODBORNE ILLNESS OUTBREAK?
FOODS SHOULD BE STORED OUTSIDE THE TEMP DANGER ZONE TO REDUCE THESE TO SAFE LEVELS
WHAT ARE PATHOGENS?
LATHERING HANDS FOR 15-20 SECONDS
WHAT IS THE THIRD STEP IN HANDWASHING?
THIS TYPE OF BIOLOGICAL CONTAMINANT CAN REMAIN IN YOUR SYSTEM UP TO TWO WEEKS AFTER YOUR LAST SYMPTOM
WHAT IS A VIRUS?
WHAT IS COOKING?
A FOOD MERCHANT THAT IS LICENSED AND INSPECTED BY LOCAL HEALTH AUTHORITIES
WHAT IS AN APPROVED VENDOR (OR APPROVED SUPPLIER)?
ALL FOOD MUST BE HEATED TO 165 DEGREES WHEN USING THIS DEVICE TO COOK YOUR FOOD
WHAT IS A MICROWAVE?