Temperatures
This temperature range is called the Temperature Danger Zone.
41-135*
This is one item that CAN be re-served to customers.
What are unopened, pre-packaged crackers?
This route is how food handlers contaminate food after using the restroom.
What is the fecal-oral route?
A.L.E.R.T. is an acronym for a tool created by the FDA and stands for
Assure, Look, Employees, Reports, Threat
These "big 8" allergens must be declared on every item of food pre-packaged for sale.
peanuts, milk, eggs, soy, fish, tree nuts, shellfish, wheat
This type of thermometer probe is used to check the temperature of thin items.
What is a penetration probe?
This is a person who has an illness but no symptoms.
What is a carrier?
These pathogens are the worst 6 offenders in causing foodborne illness.
Shigella spp., Salmonella typhi, non-typhoidal salmonella, E. Coli, Hepatitis A, Norovirus
This acronym stands for the Conditions for Bacteria to Grow.
FAT TOM: Food, Acidity, Time, Temperature, Oxygen, Moisture
This cannot be used to change the color or packaged food.
What are colored overwraps?
Both of these methods are ways to calibrate a thermometer.
What is ice point and boiling point?
A food handler who uses hand sanitizer instead of washing their hands is NOT practicing this basic tenet.
What is Good personal hygiene?
This bacteria is commonly associated with drinks and water.
Salmonella Typhi
First In First Out is represented by this acronym.
What is FIFO?
This type of contamination could come from serving lemonade in a pewter pitcher.
Chemical
What category of item can thermometers temp within + or - 2* F?
What is Food?
This illness is characterized by jaundice. Any food handler with it must tell their manager.
What is Hepatitis A?
Shellfish are associated with this virus.
Norovirus
This acronym represents seven principles that can be used for Active Managerial Control.
What is HAACP? Hazard, Analysis, Critical, Control, Point
This physical reaction indicates an allergic reaction but not a foodborne illness.
What is hives?
Milk may be received at this temperature.
What is 45* or lower?
Live shellfish must be received at this temperature.
What is 45* or less?
In order to prevent foodborne illness from all sources you should order food from these sources.
Approved reputable suppliers
This government agency regulates and inspects meat, poultry and eggs. It also regulates food that crosses state boundaries.
What is the USDA?
This is a special accommodation from the local regulatory authority that allows businesses to do special things like smoke meat as its only form of cooking.
What is a variance?