Sanitation and Safety
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| What term is used to describe an unplanned, undesirable event that can cause major damage, injury, or fatality? | show 🗑
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| show | Porosity
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| show | USDA or U.S. Department of Agriculture
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| What term describes water that is safe for drinking and cooking? | show 🗑
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| show | Quats or quaternary ammonium compounds
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| What illness results from eating foods that toxic metals have leached into from utensils or equipment? | show 🗑
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| What is the term for a food shield used on food bars? It should be placed 14" above the food and extend 7" beyond the food. | show 🗑
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| What type of sink is used for cleaning mops and disposing of waste water? | show 🗑
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| show | Log phase
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| show | High risk populations
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| show | Flood rim
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| show | Mushroom toxins
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| show | Personal hygiene
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| What nontoxic substance is used to seal equipment to a countertop or masonry base? | show 🗑
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| show | Aerobic
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| show | Foot-candle
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| What type of cleaning agent is designed to penetrate and soften soil to help remove it from a surface? | show 🗑
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| Which federal agency publishes the Food Code? | show 🗑
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| show | Virus
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| What is the method by which cooked food is cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F in an additional four hours, for a total cooling time of six hours? | show 🗑
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| show | Histamine
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| What microscopic fungi are responsible for leavening bread and what fermentation in the production of cheese, beer and wine? | show 🗑
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| What device is installed above or alongside a door and blows a steady stream of air across the entryway, creating an air shield across the open door? | show 🗑
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| show | Water activity
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| What is the term for an unwanted reverse flow of contaminants into a potable water system? | show 🗑
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| show | Residual spray
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| What results from a person eating food containing pathogens that grow in the intestines and causes illness? | show 🗑
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| show | Biological
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| What federal agency regulates and monitors workplace safety? | show 🗑
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| What defense against a food-related lawsuit states that an establishment did everything that could be reasonably expected to ensure that the food served was safe? | show 🗑
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| What type of space is used to separate a water supply outlet from any potentially contaminated source and is the only completely reliable method of preventing backflow? | show 🗑
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| What federal law requires reasonable accommodation for access to a facility for patrons and employees with disabilities? | show 🗑
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| At what acidity level do foodborne microorganisms grow best? | show 🗑
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| show | Immune system
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| What detailed schedule lists all cleaning tasks in an establishment, when and how they are to be performed, and who is responsible for them? | show 🗑
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| show | Pesticide
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| What is the term for a licensed professional who uses safe, up to date methods to prevent and control pest? | show 🗑
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| show | Norovirus Norwalk like virus
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| What type of storage is used for holding potentially hazardous food at an internal temperature of 41 degrees F or lower? | show 🗑
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| show | Jaundice
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| show | Scombroid poisoning
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| show | Contamination
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| What substance is commonly used as a chemical sanitizer, due to its low cost and effectiveness? | show 🗑
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| What is the term for predetermined steps taken when food does not meet critical limit? | show 🗑
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| What term identifies a substance that is poisonous when ingested? | show 🗑
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| What is the process of heat treating food at very high temperature for a short period of time to kill microorganisms? | show 🗑
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| What OSHA standard, also known as thr right to know or HAZCOM requires employers to tell their employees about potential chemical hazards at the establishment? | show 🗑
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| What type of fungus causes food spoilage? | show 🗑
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| show | Sanitizer
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| What virus, similar to norovirus, is found in the human intestinal tract and feces contaminated waters and causes watery diarrhea, vomitig , adominal pain, and mild fever? | show 🗑
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| What term does the CDC apply to an incident in which two or more people experience the same illness after eating the same food? | show 🗑
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| Name three factors that contribute to making a food potentially hazardous? | show 🗑
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| show | Anisakiasis
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