Your odds of contracting foodborne illness

Groups of people at higher risk for contracting foodborne illness

Anything that interferes with providing safe food is a

The 3 categories of food hazards

Examples of physical hazards

Prevention of physical hazards

Examples of chemical hazards

Preventing chemical hazards

Examples of biological hazards

Preventing biological hazards

The four categories of microorganisms

The hazard responsible for causing the most foodborne illness

The two microorganisms that grow in food

The three microorganisms that can be good or bad

The two microorganisms that do not grow in food

What does FAT TOM stand for?

Foods that support the rapid growth of bacteria

Potentially Hazardous Foods are generally high in

Potentially Hazardous Foods are generally low in

Potentially Hazardous Foods include

Foodborne illness occurs when consumed food contains

Symptoms of foodborne illness

Common control factors for foodborne illness

What does FIFO stand for

Dial thermometers need to be inserted this far into the food

Digital thermometers need to be inserted this far into food

The "Big Eight" common food allergens

To avoid allergic reactions, servers should be able to

When do you need to wash hands or change gloves when preparing food

What is the "no bare-hand contact" rule

When working with an infected cut on your hand what actions need to be taken

How do you make a sanitizing solution

What is the difference between clean and sanitary

Ready-to-eat food should be stored above

Where and how should raw meat be stored

Why should you label products that are removed from their original containers

What are two things you can do while cooking food to keep it safe

What is the Danger Zone

PHF may not be in the Danger Zone longer than

What are the rules for hot holding

Reheating rule

When using a thermometer follow these guidelines

How do you calibrate a dial thermometer

Steak, pork chops, and fish fillets should reach an internal temperature of

Hamburger and fish cakes should reach an internal temperature of

Poultry, wild game, and stuffed meats should reach an internal temperature of

How is the growth/survival of bacterial pathogens affected by refrigeration and freezing

Three acceptable methods for thawing PHF

What do you do if a PHF has been in the Danger Zone for 4 hours or longer

Three safe techniques for cooling of PHF

When loading the refrigerator or freezer make sure this can happen

A PHF held cold must be below

What does HACCP stand for