Safety and Sanitation Review

The minimum internal temperature for ground beef is

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

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

A maneuver used to stop choking.

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

Ground Beef is often associated with:

Eggs should be cooked to a minimum internal temperature of:

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

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

A disease carried or transmitted to people by food.

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

Foodservice cleaning chemicals should be stored in

Sarah is diagnosed with Hepatitis A after eating shellfish from contaminated waters. This is:

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

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

Removing pathogens, things that are unseen.

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

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

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

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

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

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

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

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

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

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

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

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

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

Which of the following is an example of cross contamination?

Jessica found a hair in her food. This is:

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

The legal responsibility one has to another.

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

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

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

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

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

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

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

Poultry is often associated with

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

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

Seafood should be cooked to minimum internal temperature of:

Viruses grow rapidly on food.

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

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

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

Poultry should be cooked to a minimum internal temperature of

Improperly Home Canned Foods are often associated with:

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

Freezer temperatures kill all bacteria.

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

Which of the following employees should not come to work?

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

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

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

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

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

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

Viruses are often found in