Salmonella, Listeria, and Vibrio spp. are types of _____
What is bacteria
100
Holding foods at 135 F or higher or at 41 F and below is _____ control for safety
What is temperature
100
PHF; hot and cold holding
What is 187
100
A source that has been determined to conform to principles, practices, and standards that protect public health
What is an approved source
100
How many pH samples should be taken in acidifed rice
What is 5
200
Consumption of raw seafood that may contain "live" ___ that are naturally found in certain fish could infect consumers.
What is parasites
200
When using this public health control, food shall be clearly marked or otherwise identified to indicate a maximum 4 hour hold time
What is time in lieu of temperature
200
Time as public health control
What is 193
200
a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting and rapid and progessive growth of infectious or toxigenic microorganisms
What is potentially hazardous foods
200
This food is made with ready to eat cooked rice, raw/cooked seafood, raw vegetables, and sauces
What is sushi
300
Elevated ____ content is the result of bacterial degradtion of histidine and can occur in certain fish if they are thermally abused after harvest and during further handling
What is a histamine
300
A process of adding vinegar to rice to make sushi is called ____
What is acidification
300
Consumer Advisory
What is 196
300
Used to measure the acidity of the sushi rice
What is a pH meter
300
Crab, lobster, and shrimp are examples of this type of seafood
What is crustaceans
400
Another name for histamine poisoning is called _____
What is a scrombroid poisoning
400
According to the FDA this pH range is required to prevent bacterial growth on sushi rice
What is 4.1 to 4.6
400
Parasite destruction
What is 162
400
These bacteria are found in the waters where shellfish are harvested, they can grow very rapidly in the middle of the temperature danger zone
What is Vibrio
400
Upon a showing of good cause, the executive board may grant this from one or more state rules concerning food handling machinery or sanitary standards for the operation of food esatablishments
What is a variance
500
A natural toxin that can accumluate through the normal food chain of certain fish that can cause illness in some consumers when the fish is eaten raw or cooked
What is ciguatera
500
A pH test should be conducted within this amount of time after acidification of the cooked rice and as often as neccesary to acheive the target pH.
What is 30 minutes
500
Receiving temperatures of food
What is 166
500
This toxin builds up in certain fish when they eat smaller fish when they have eaten toxic algae. This cannot be detected by smell or taste. Cooking or freezing contaminated fish will not eliminate it. Symtoms might last months or years
What is ciguatera
500
This paper document must be kept for 90 days with the exception of abalone