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Culinarys stidyguide
| Question | Answer |
|---|---|
| Bacteria, viruses, parasites and toxins are considered which type of hazard | biological |
| Time-temperature control for safety is another way to express the term | potentially hazardous |
| TCS foods include all of the following EXCEPT | bread |
| Pesticides, food additives, cleaning supplies and toxic metals are considered which type of hazard | chemical |
| When microorganisms are transfered from one food or surface to another is called | cross contamination |
| Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | foodborne illness outbreak |
| A foodborne illness outbreak is when _______________ experience(s) the same illness after eating the same food | two or more people |
| High risk populations include all of the following EXCEPT: | teenagers |
| An illness carried or transmitted to people by food | Foodborne illness |
| Hair, dirt, glass, and metal are all considered which type of hazard | physical |
| I am commonly associated with poultry but I mostly contaminate water | Campylobacter |
| I am associated with temperture abused baked potatoes and untreated garlic and oil mixtures | Clostridium botulinum |
| What is the pH range that is optimal for the growth of bacteria | • 7.5 • 4.6 |
| What is the temperature range for the temperature danger zone | 41 to 135 • 41 degrees to 135 degrees |
| My symptoms include high fever, weakness, abdominal pain, and rash | salmonella typhi |
| I am found in potato salad, pasta salads or foods easily contaminated by hands | shigella spp. |
| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work | Salmonella • E. Coli • Shigella |
| What is another name for potentially hazardous foods? | TCS • Time-temperature control for safety |
| - I can be associated with beef, ready to eat foods and other farm animals. | salmonella spp. |
| You must cook foods that contain me to a minimum of 155 degrees F | E. Coli |
| Hold food at proper temperatures and cool food properly to prevent my growth | bacillus cereus |
| Washing hands properly and often help to prevent me | Staphylococcus aureus |
| What is the water activity level for most potentially hazardous foods | 85 |
Created by:
fadecrew
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