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