Duplicate of Safety and Sanitation Review

Viruses are often found in

A HACCP (Hazard Analysis Critical Control Points) food safety system focuses primariliy on

Steven is preparing poultry that has not met minimum internal temp? What options does he have?

The transfer or movement of pathogens from one location, or food, to another.

Eggs should be cooked to a minimum internal temperature of:

PASS is the acronym used to describe how to use a fire extinguisher.

A restaurant that is linked to a foodborne illness outbreak could potentially

Which is the correct order for storing foods in the refrigerator from top to bottom?

Viruses grow rapidly on food.

Students accidentally put oven cleaner in the recipe, not corn starch. This is:

Which of the following products should be cooked until no pink is remains and juices run clear?

After eating at Fiesta Taco, Sally was diagnosed with a case of salmonella. This is:

Needs a living host to survive. This is known as a(n):

The max time during the preparation and serving process that hazardous food be left in the FDZ.

Freezer temperatures kill all bacteria.

Waitresses do not need to be concerned with ingredients in recipes.

A maneuver used to stop choking.

A process to administer when there is no pulse and no breathing.

Which of the following would not be a critical limit for ground beef?

Which of the following groups of people would be considered high risk for a foodborne illness?

A salsa that has added vinegar and tomatoes, makes it more at risk of bacteria growing.

Poultry is often associated with

Jessica found a hair in her food. This is:

Which of the following sets of answers, gives the best steps for washing the hands?

Which of the following is an example of cross contamination?

A fungus that produces fuzzy looking spores is known as a(n)

Removing pathogens, things that are unseen.

The same dish towel is great for drying the hands, cleaning the counters and doing the dishes.

The legal responsibility one has to another.

Washing hands on a consistent basis can help prevent pathogens from growing or being spread.

When stocking shelves in a store, restaurant or even at home, it is important to:

Refrigerators set to the wrong temperature (above 41) can become a breeding ground for bacteria

What are the two areas of FATTOM that are the easiest to control?

Foodservice cleaning chemicals should be stored in

Ground Beef is often associated with:

A disease carried or transmitted to people by food.

When shelves are higher than eye level, ladders and step stools should be used.

Uses food as a means to reach the intestinal tract and make you ill. This is known as a(n)

Wiping surface areas to remove dust and other particles that might be present.

Poultry should be cooked to a minimum internal temperature of

Removing oxygen and moisture does not help in preventing pathogen growth.

The minimum internal temperature for ground beef is

Which of these foods would be considered a potentially dangerous food for growth of bacteria?

A batch of tomatoes has traces of pesticides remaining on them. This is:

The federal agency resposible for creating and enforcing safety standards in the workplace.

Potentially hazardous foods must be kept out of the food danger zone, this zone is between

A source of danger, for example an ingredient that has a risk of foodborne illness:

Which of the following is a (are) common risk factor(s) for a foodborne illness?

Which of the following scenarios could cause the potential for contamination?

Below are examples of thawing, which one causes the most risk for the growth of pathogens.

Poor personal hygiene, such as not washing the hands properly, is often associated with:

Reheated foods should be recooked to a minimum internal temperature of:

Seafood should be cooked to minimum internal temperature of:

Improperly Home Canned Foods are often associated with:

Which of the following employees should not come to work?

Monica was eating a burger and found what appeared to be a fingernail in her fries.

Doubles every 20 minutes in the Food Danger Zone. This is known as a(n)

Cooking utensils can become a source of cross contamination from raw meats to uncooked produce.

Medical treatment given to an injured person for light injuries or until help arrives.

Jessica is preparing to cook, which of the following is true?