Temperatures
This is known as the "temperature danger zone"
What is 41-135 degrees Fahrenheit?
This phrase is often abbreviated to FIFO
What is first in first out?
This agency inspects all food except meat, poultry and eggs. Regulates food transported across state lines and issues a Food Code
What is the FDA?
The term TCS stands for
What is time and temperature control for safety?
These populations are at higher risk due for food borne illnesses
What is the elderly, pre-school age children and people with compromised immune systems?
This range of the "temperature danger zone" is especially dangerous for the growth of foodborne pathogens
What is 70 to 125 degrees Fahrenheit?
This is the name for the transfer of harmful bacteria to food from other foods, cutting boards, and utensils if they are not handled properly.
What is cross contamination?
This agency inspects meat, poultry and eggs
What is the USDA?
This is the 6 letter acronym used to remember the conditions for bacteria growth
What is FAT TOM?
Name 3 of the 6 most common symptoms of a foodborne illness
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
The minimum temperature chicken should be cooked to is
What is 165?
This term signifies food that can be eaten without further preparation, washing, or cooking
What is Ready-to-eat food?
These agencies inspect retail and foodservice operations
What is state and local authorities?
This is the most important way to prevent bacteria from causing a foodborne illness
What is controlling time and temperature?
Milk and eggs can be accepted at 45 degrees Fahrenheit as long as...
They are immediately stored at 41 degrees Fahrenheit
Food can stay in the temperature danger zone for this long before being thrown out
What is 4 hours?
These are the three categories of contaminants
What is biological, chemical and physical?
These agencies conduct research into the causes of foodborne illness outbreaks
What is the CDC & PHS?
Bacteria grows best in food in what range of the ph scale
What is neutral to slightly acidic
Name 4 actions that a food handler can personally do to contaminate food
scratching the scalp, running fingers through hair, wiping or touching nose, rubbing an ear, touching a pimple, touching an open wound, waring a dirty uniform, coughing or sneezing into hand, spitting, not properly covering bandaids, handling money, not washing hands, eating or drinking, touching phone
When cooling TCS food, the temperature must go from 135 to 70 in what time frame
What is 2 hours?
Name 5 of the 9 big allergens
milk, soybeans or soy, eggs, what, fish, shellfish, peanuts, tree nuts, and sesame
These agencies issue license and permits, enforce regulations, and inspect operations
What is state and local authorities?
These conditions are also known as FAT TOM
What is food, acidity, temperature, time, oxygen and moisture?
List the order food should be stored in the cooler starting from the bottom shelf (list at least 4 in order for points)
What is raw poultry, raw ground meat, raw whole meat, raw fish & seafood, shell eggs, produce and ready to eat food?