Flash card to review for an altered version of the Ready Set Food Safe exam.
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Creado por Kaylene Flamm
hace casi 8 años
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Cerrar
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Creado por Kaylene Flamm
hace casi 8 años
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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
