Culinary Arts
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| Time-temperature control for safety is another way to express the term... | show 🗑
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| show | foodborne illness outbreak
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| Bacteria, viruses, parasites and toxins are considered which type of hazard? | show 🗑
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| show | • Salmonella • E. Coli • Shigella
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| What is the water activity level for most potentially hazardous foods? | show 🗑
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| I am extremely and most commonly associated with poultry | show 🗑
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| show | shigella spp.
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| I am found in ready to eat foods and beverages.My symptoms include high fever, weakness, abdominal pain, and rash.Foodhandlers diagnosed with me must be excluded from the workplace | show 🗑
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| show | • 7.5 • 4.6
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| show | food
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| show | temperature
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| In the aconym FATTOM, the second T stands for... | show 🗑
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| I can be found in hotdogs, deli meats and unpasteurized dairy I cause sepsis in newborn infants I cause spontaneous abortions | show 🗑
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| show | campylobacter
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| What is another name for potentially hazardous foods? | show 🗑
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| I am most dangerous when holding, cooling, and reheating foods I am found in meats and poultry and dishes cooked with these foods I am associated with the improper reheating of foods such as stews and gravies | show 🗑
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| The category of pathogen that is most easily prevented by using correct personal hygiene is | show 🗑
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| show | Salmonella typhi
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| show | .75 and above
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| show | Clostridium botulism
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| show | yeast
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| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | show 🗑
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| show | Salmonella spp.
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| show | parasites
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| show | Clostridium perfringens
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| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | show 🗑
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| The virus that is extremely contagious causing diarrhea and vomiting is | show 🗑
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| show | Staphylococcus aureus
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| Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? | show 🗑
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| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | show 🗑
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| show | Salmonella typhi
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