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  • What are the three reminders I gave for preventing pest in our lab?
    clean, take garbage out, store food/supplies correctly
  • Temperature Danger zone occurs during what temps?
    41-135
  • A foodborne illness outbreak occurs when?
    2 or more people with same illness after same food, investigation is conducted, and lab confirms
  • An action that prevents food handlers from working with food, equipment, or supplies
    Restrict
  • Salmonella Typhi is passed by who?
    people diagnosed with typhoid fever
  • To use sanitizer correctly you need to remember the four following things
    temp 75F, soak 30 seconds, change dirty/low, 1/4 sanitizer, rest h2o
  • The handwashing station must include what 5 things?
    soap, water, towels, trash can, signage
  • If you go into the pantry how many inches off the ground should the shelving be?
    6"
  • How many steps in handwashing?
    5
  • Name the third step in handwashing
    scrub hands and arms vigorously
  • What is required by federal law to be on food that contains 1 or more of the big nine?
    food label
  • What does FAT TOM stand for?
    Food, Acidity, Temp, Time., Oxygen, Moisture
  • Employee reports to Hardee's manager having a sore throat. Am I going to restrict or exclude?
    Restrict
  • What is cross contamination?
    Transfer of pathogens from one surface or food to another
  • The only big six that has a symptom of jaundice
    Hepatitis A
  • What is the definition of cross-connection?
    physical link between dirty water and clean
  • What does TCS stand for?
    Temperature Control for Safety
  • What are the two viruses that are part of the Big 6?
    Hepatitis A & Norovirus
  • What are ready-to-eat foods?
    foods that require no more preparation
  • What is each station responsible for doing before checking the dry rack for any leftover dishes that need to be put away
    sweep and mop
  • This organization confirms lab results
    CDC
  • What is the name of the FDA defense tool to prevent deliberate contamination?
    A.L.E.R.T.
  • How long should handwashing take?
    25-30 seconds
  • What does the bimetallic stem thermometer have that typical thermometers don't have
    a dimple
  • What color bucket is used for soap and water?
    green
  • An action that prevents the food handler from the operation
    Exclude
  • The Big 6 consist of 4 bacteria what are they?
    Shigella, E. Coli, Salmonella Tyhpi, Nontyphoidal Salmonella
  • Employee reports having a wound on their arm that can't be covered. Am I going to restrict or exclude?
    Restrict
  • How many compartments are our sinks?
    4
  • How long should handwashing take?
    25-30 seconds
  • The temperature danger zone occurs during what temperatures?
    41 -135F
  • This organization only inspects foods that come from animals
    United States Department of Agricultural
  • Name one of the foods that has a minimum internal temperature of 145F
    seafood, steaks/chops, roast, eggs immediately, game (farm)
  • How long can TCS food remain in the fridge before we have to sell it, serve it, or throw it out?
    7 days
  • Can you use hand antiseptic in place of handwashing?
    No
  • Explain how to use the ice method to calibrate a thermometer.
    Make an ice bath, submerge thermometer for 30 seconds, calibrate temp to 32F
  • Can you destroy viruses by cooking?
    No
  • We receive a shipment of whole turkeys. How are we going to check the temperature?
    stick the thermometer in
  • What is Jaundice?
    yellowing of skin and eyes
  • Main Transmitter is flies
    Shigella
  • Employee reports that they have been throwing up all weekend. Am I going to restrict or exclude?
    Exclude
  • Name all 12 TCS foods
    Sprouts/Sprout Seeds ,Baked Potatoes, Dairy, Fish, Shellfish, Meat, Poultry, Shell Eggs, Untreated Garlic & Oil mixture, cut melons/sliced tomatoes/leafy greens
  • What food items are allowed to be received at 41F?
    cold TCS foods
  • Feces on hands and transferred to mouth is called what?
    Fecal Oral Route
  • Hair, Bones, Bugs, and feathers are considered what type of contaminents?
    Physical
  • Can viruses be destroyed by cooking?
    no
  • What is a food allergen?
    protein in food/ingredient that causes sensitivity
  • What is the acronym of the Food and Drug Administration
    FDA
  • Employee reports they have been diagnosed with Shigella. Am I going to restrict or exclude?
    Exclude
  • Associated with cattle, produce, and dirty water
    E. Coli
  • Considered to be highly contagious and can caused severe illness
    The Big 6
  • What does HACCP stand for?
    Hazard, Analysis, Critical, Control, Point
  • When we talk about FIFO what is it telling us to do with the product?
    put the closest use-by date first then the furthest
  • What is the space between the floor drain and the pipe called?
    Air gap
  • Who is considered a high risk population?
    65+, 5 or less, and comprised immune system
  • Name all 9 common food allergies
    milk, egg, fish, shellfish, wheat, soy, peanuts, tree nuts, sesame
  • What is a symptom of chemical contaminants?
    varies
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