Show:
safe food
The Microworld
Contamination & Food Allergens
The Safe Foodhandlers
Times and Temperatures
100
TCS food
What is food requiring time and temperature control for safety
100
What grow well between temperatures 41 f to 135 f (5C to 57 C)
What is foodborne pathogens
100
Eggs and peanuts are dangerous for people with which condition?
What is food allergies
100
What must foodhandlers do after touching their hair, face, or body?
What is washing your hands
100
The temperature danger zone
What is between 41 and 135 degrees
200
The required minimum internal cooking temperature for ground turkey
What is 165 for 15 seconds?
200
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200
Cooking tomato sauce in a copper pot can cause which foodborne illness?
What is Toxic-metal poisoning
200
using colored cutting boards
What is preventing cross contamination
200
When cooling TCS food, the temperature must drop from 135 to 70 degrees in how many hours?
What is 2 hours?
300
The three categories of food safety hazards are biological, physical, and
What is Chemical
300
While commonly linked to contaminated groujd beef, what pathogen has also been linked with contaminated produce?
What is Shiga Toxin-producing E. coil
300
Itching and tightening of the throat are symptoms of what?
What is food allergy
300
What piece of jewerly can be worn by a foodhandler?
What is plain band ring
300
The maximum temperature allowed to thaw food
What is 70 degrees?
400
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
What is 2
400
Covering wounds can help prevent the spread of which pathogen?
What is Staphylococcus aureus
400
To prevent food allergens from being transferred to food,
What is cleaning and sanitize utensils before use.
400
When should hand sanitizer be used?
What is after washing hands
400
At what temperature do foodborne pathogens grow most quickly?
What is between 70 F and 125 F (21C and 52 C)
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
500
Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to?
What is washing their hands
500
FAT TOM
What is Food, Acidity, Temperature, Time, Oxygen and Moisture
500
When should foodhandlers who wear gloves wash their hands?
What is before putting on your gloves
500
Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
What is Immersion probe