Leftovers, Food Cooked in the Microwave, Stuffed Meats, Stuffed Pasta, Chicken
What is food requiring cooking to an internal temperature of 165 degrees
100
The amount of time you must scrub your hands and arms when washing your hands
What is 10 to 15 seconds
100
These must be leak proof, water proof, pest proof, easy to clean and durable
What is Garbage containers
100
Results when a person eats food containing toxic produced by pathogens found on the food or which are results of chemical contamination
What is Foodborne Intoxications
100
A disease carried or transmitted to people by food
What is Foodborne illness
200
in the refrigerator, under cool running water, in a microwave oven, or as part of the cooking process.
What is the proper way to thaw food
200
If employees have a sore throat and fever they should be this
What is Restricted
200
Water that is safe to drink
What is potable water
200
Found everywhere and under favorable conditions can rapidly reproduce.
What is Bacteria
200
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melons.
What is TCS Foods
300
The temperature change that needs to be accomplished within 2 hours of cooling a food.
What is cooling from 135 degrees to 70 degrees
300
Salmonella, shigella, E. Coli, Hepatitis A, or Norovirus
What are reasons to notify the health department and exclude employees
300
A curved, sealed edge placed between the floor and the wall.
What is coving
300
Organisms that need a host to survive. Proper cooking and freezing kills these.
What are parasites
300
when two or more people experience the same illness after eating the same food
What is Foodborne illness outbreak
400
These foods require cooking to 135 degrees
What is commercially processed ready to eat foods, vegetables, fruit, pasta, and beans.
400
Employees with active jaundice, diarrhea or vomiting
What is Exclude
400
The lighting intensity of the food prep area
What is 50 foot candles
400
These are the smallest of the microbial contaminants. It does not reproduce in the food. It is spread from person to person.
What are viruses.
400
Biological, chemical and physical
What is Three types of contamination
500
When reheating, this is the temperature that foods must be cooked to in 2 hours.
What is 165 degrees
500
If an establishment wants to use this, it must be FDA approved as a food additive.
What is hand antiseptic
500
This prevents broken glass from contaminating food
What is Shatter-resistant bulbs and protective covers
500
FATTOM
What is Food, acidity, Time, Temperature, Oxygen, Moisture.
500
Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, contaminated equipment, poor personal hygiene.
What is the CDC top five documented reasons for outbreaks.