A fingernail in food is an example of _______ contamination.
elders, people with compromised immune systems and young children are all part of the ____________ population
__________should be cooked to an internal cooking temperature of 165.
_____ should be cooked to an internal temperature of 155
What does the P in IPM stand for?
How many principles are in HACCP?
food should be cooled to 70 degrees in _____ hours.
The first step in the flow of food is
when washing your __________ the water should be at least 100 degrees.
there are two ways to sanitize; heat & _____________
Sanitizing reduces _____________ to a safe level.
True or false: It is safe to thaw food under HOT running water
The M in FATTOM stands for
The T in TCS stands for ______________
RTE foods should be stored on the _________ shelf.
involves yellowing of the eyes
Bacteria, fungi, viruses, and mold are all examples of ___________ contamination.
temperature danger zone
critical control point
food contact surface
If you have a wound, you need to cover it with a bandage and
Disease Causing Bacteria
Check the temperature of meat in the ____________ part
Hot food must be held at one hundred _____________ five degrees
What is the 3rd sink when washing dishes in a three compartment sink?
Adjusting the thermometer to make sure it read correctly to best temperature in ice water
Cool food from 135 to 70 degrees within _____ hours
2 words. Letting food stay too long at temperatures that are good for pathogen growth is called _______ Abuse
2 words. The only type of jelelry allowed on Food Handlers.
If you see droppings, nest or damage to producte, it is an indication of danger from _________________
Store food in the first in First out _________ order
Which self should raw chicken be stored in a refrigerator?
Two Words. Clean and sanitize cutting boards after ________________ of continuous use.
Acronym for food that is Temperature Controlled for Safety
Type of Hazards that are tiny forms of life you can't see, like Bacteria and viruses.
This reduces the number of pathogens on surfaces.
A food handler uses the same cutting board to prepare raw meat and then chop vegetables
Washing hands and weaering clean clothes are examples of good personal
Food must be cooled from 70 to 41 degrees within
Never use hand sanitizer or antiseptic _____________ of washing hands
Wash hands __________________ putting on gloves
2 words, 45 to 135 degrees F.
Proteins that cause allergic reactions to food. Example is Millk, Soy, Eggs, Nuts, etc.
______________ drink, eat, smoe or chew gum in food prep areas.
Type of Hazards cause by cleansers, sanitizers and polishes
Use _____________________ to getice to fill glasses
All food that is not stored in its original conainer must be
Food safety involves activities, standards and procedures necessary to keep foods from becoming__________ Pg 3
_________foods are foods that a won't make you sick or hurt when you eat them. Pg 4
Food contamination may be either biological or ________________Pg 4
Living organisms found in or on foods that can make us sick are called ________hazards. pg 4
There are four basic types of biological hazards: Bacteria, Viruses, _______and Fungi. Pg 5
______are single-called organisms that can live in food or water and also on our skin and clothing. Pg 5
A ______is an example of a fungus. Pg 6
The living cell that a virus invades is called the ____. Pg 6
______are a type of parasite often found in pork and wild game meats. Pg 6
Hair, food packaging, or a bandage are examples of _____hazards you can find in food. Pg. 6
Bug sprays, cleaning compounds and fertilizers are examples of _____hazards found in food. Pg. 6
A course in food safety that teaches food handlers safe practices is called a ______certification. Pg 7
Botulism is a bacteria found in ______foods. Pg 8
E. Coli is a bacteria most often found in raw and uncooked ground ______. Pg 8
______is a bacteria found in eggs, poultry and shellfish. Pg 8
A virus found in shellfish from polluted water is called _________A. Pg 8
The "T" in FAT TOM stands for time and _______ Pg 10
Temperatures from 41 to 135 degrees are in the range called the ______zone. Pg 11
Aw is the abbreviation for _____activity and is the amount of moisture available in a food. Pg 11
______contamination means that a disease-causing substances is introduced directly to a food. Pg 11
Cross-contamination occurs when a food that is safe, comes in contact with biological, ________, or chemical contmainants. Pg 21
To avoid cross-contamination, raw meat and raw _____should not be on the same work surface. Pg 22
Keeping yourself clean, well groomed and healthy is called personal _______. Pgs 13 & 15
One of the most important elements in keeping food safe is proper _____washing. Pg 13
Disposable _____prevent your bare hands from coming into contract with ready -to-serve food. Pg 14
A chemical hazard found in fish that is released in the air through industrial pollution is called _____Pg 16
Sanitizing means that you have used either _____or chemical to reduce pathogens to a safe level. Pg 16
Cleaning is a three-step process. You wash, _____and sanitize. Pg 16
Mice, flies, cockroaches and mosquitos are examples of ______Pg 14
The ___of food is the route food takes from the kitchen to the customer. Pg 21
Two types of perishable foods are those store in the refrigerator and those stored in the _____Pg 22
Flour, tea, sugar, rice and pasta are known as _____goods. Pg 22
FIFO stand for _____in, First out. Pg 22
32 _ 36 degrees Fahrenheit is the ideal storage temperature for meat and _____Pg 23
________should be kept between 36-40 degrees fahrenheit. Pg 22
There are three ways to thaw food: Refrigerator, under running water and the _______Pg 26
Keeping hot food in steam tables and cold foods in refrigerators until ready to serve is called _____food. Pg 27
The "A" in HACCP stand for ______Pg 31
Another name for a health inspection is called a food-safety _____Pg 30
A Foodborne________, commonly referred to as food "poisoning" is a disease carried to people by food or water.
A Foodborne__________, is an incident in which two or more people experience the same illness symptoms after eating a common food.
___________ or other microorganisms that have contaminated food cause most food borne illness.
The temperature ________________ is between 41 degrees F to 140 degrees F.
A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person.
_________ are another potential source of contamination
___________ contaminated include dirt, hair,nail polish flakes, insects, broken glass, and crockery, nails, staples, metal, or plastic fragments, and buts
To prevent foodborne illness, foodservice personnel must follow procedures for good personal ___________
The temperature danger zone is between _____ degrees to 140 Degrees
___________-temperature relationship problems occur because, food is not stored, prepared, or held at required temperatures
One of the most common causes of foodborne illness is ______ contamination, the transfer of bacteria from hand to hand, food to food, or equipment to food.
the ___________ method is used most often unless a thermometer cannot register a temperature of 32 degrees F (0 degrees C)
______________ method may be less reliable than the ice-point method because of variation due to high altitude
An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing one verse of______________________
cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness
________ to food cross contamination happens when harmful microorganisms from one to such as unwashed produce, contaminate other foods.
Bacteria may pass from ___________ to food when the equipment that has touched food has not been properly cleaned and sanitized before being used to prepare another food
Foodservice ___________ are responsible for learning about food safety and following food safety requirements and guidelines
The foodservice __________ is responsible for knowing and implementing the state and local public health department regulations regarding food sanitation and safety
The 3 main________ illnesses are Biological, Physical and Chemical
The harmful microorganisms called ___________ can come from a variety of sources
__________- spreading pest, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas.
_________ spread organisms from their bodies to food by unclean hands, coughing, sneezing.
____________ facilities and equipment may spread harmful organisms to people of food
___________ microorganisms may contaminate food during preparation and serving
The ______ primary ways of preventing foodborne illness are practice good personal hygiene, control time and temperature of foods, and prevent cross contamination
sickness caused by eating food that contains a harmful substance
substances that make food unfit for use
living creatures that are visible only through a microscope
means keeping food safe to eat by following proper food handling and cooking practices
occurs when harmful bacteria spread from one food to another
the immediate removal of a product from store shelves
moisture loss caused when food is improperly packaged or stored in the freezer too long
the surest way to test doneness is to use a food thermometer to check the ?
the prevention of illness through cleanliness
keeping yourself clean to avoid transferring harmful bacteria when handling food
protected cells that develop into bacteria under the right conditions
Who inspects all food except meat,poultry, and eggs
Inspects just meat,poultry, and eggs
Conducts research for causes of a foodborne illness
Contaminate food if used incorrectly
Practice good _______ while dealing with food
You should do this before preparing to cook
Challenge in food safety
Food can get contaminated if it it held at the wrong _______
Don't use ______ equipment
time temperature abuse
poor personal hygiene
Ready to eat foods
Also known as food poisoning
microscopic living organisms
show signs of something
To expect or prepare for
The spreading of harmful bacteria from one food to another
What can occur if foods are not wrapped properly?
foods that spoil easy
Food poisoning often is seen as..
Type of bacteria found in raw eggs
Organisms that feed on living things
Leftover soups, sauces, and gravy should be ___ before eating
Temperature range in which bacteria grow the fastest
You should never keep foods under the___?
An immersion probe is an example of a
Hazards that make food unsafe are biological, physical and
Reduces pathogens on a surface to safe levels.
The first-in, first-out system is known as this
Four types of pathogens that can contaminate food and cause foodborne illness are bacteria, viruses, fungi and
The ice-point method or boiling-point method is used to do this
Worn when handling ready to eat foods
Tiny, harmful lifeforms that cannot be seen, touched or smelled are known as
Total seconds needed to properly wash hands
Bacteria needs six conditions to grow. What is the abbreviation for them?
This bacteria is linked to poultry and eggs, meat, and dairy products
This bacteria is linked to ready-to-eat foods and beverages
Raw or undercooked ground meat is linked to this bacteria...
. Foods that are easily contaminated by hands, such as salads containing TCS food is linked to which bacteria?
Temperature Time Control
41 degrees fahrenheit -135 degrees fahrenheit
You should not wear ________ in the kitchen.
What is the first step in washing dishes?
What is the second step in washing dishes?
What is the third step in washing dishes?
Before every task make sure that your hands are ________.
Employees should always have good _________.
After every task, employees should change what?
When cooking or preparing different foods, keep utensils and surfaces clean and/or separate to prevent __________ _________.
How many inches should food be stores off of the ground?
Employees must always wear an ________ in the kitchen.
Follow the correct safety procedures to prevent the growth of _______.
Make sure the thermometer is always correctly __________.
Any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food.
If a chemical is transferred into a new container, be sure to add a ________.
Always be sure to clean and sanitize the necessary items in the kitchen if someone has an _______.
Always cook for to the correct __________.
_____________ of food should always be separate from ___________ of chemicals.
TCS foods have a ________ of seven days.
___ __________ have a shelf life of seven days.
The Food and Drug Administration
When chemicals are stored, a ________ should always be present.
Employees nails should be free of ____________.
First in, first out.