Providing Safe Food
Milk and dairy is an example of this type of food.
What is TCS food (time and temperature control for safety)?
Hair, staples, and bandaids in food.
What is a physical contamination?
The temperature danger zone
What is 41 degrees to 135 degrees?
This is the cause of grease buildup on walls and equipment.
What is faulty ventilation system?
Elderly people, preschool aged children and people with compromised immune systems.
What is high risk population?
toxic mushrooms, salmonella and mold spores.
What are biological comtamination?
3 examples of when you need to wash hands.
What are using the restaurant; touching your body; coughing, sneezing, blowing nose or using a tissue; handling soiled items; eating or using tabacco products; handling raw meat; taking out the garbage; handling service animals; and handling chemicals?
Signs of pest infestation on an incoming delivery.
What is gnaring marks, mouse droppings, black pepper sized droppings and nests?
85 degrees
What is the temperature of a handwashing sink?
Two or more people getting sick after eating the same food at the same place.
What is an outbreak?
Lemonade in a pewter pitcher causes this type of contamination.
What is chemical contamination?
When it is appropriate to use hand antiseptic.
What is after properly washing your hands?
The temperature milk can be received at.
What is 45 degrees and needs to be cooled to 41 degress or lower in four hours?
The ideal conditions for the outside dumpster.
What is a tight-fitted lid, on concrete or other non absorbant material, away from back door, in good repair?
Inspects all food except meat, poultry, and eggs and is responsible for the Model Food Code.
Who is the FDA?
Words that make up the acronym FATTOM
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture?
What is a plain, metal ring?
The temperatures to cook the following foods
Chicken
Pork
Stuffed Shells
Hamburger
What is 165, 145, 165, 155?
The system specifically focuses on controling the five common risk factors for foodborne illnesses.
What is active managerial control?
The five ways are how you keep food safe.
What are purchasing from an approved reputable supplier, controlling time and temperature, preventing cross contamination, practicing good personal hygiene, and cleaning and sanitizing?
These are the "BIG SIX".
What are salmonella typhi, nontyphodial salmonella, shigella, ecoli, norovirus, and jaundice?
Restrict or exclude:
A nursing home employee with a fever and sore throat.
What is exclude?
The nine categories in the flow of food.
What is purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, and serving?
The safest way to prevent backflow.
What is an air gap?