Sanitation and Safety 2
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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| show | Frozen storage
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| What step in the HACCP system analyzes whether critical limits are being met and things are being done right? | show 🗑
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| show | EPA- Environmental Protection Agency
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| show | Sanitarian
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| show | Booster Heater
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| What disease is caused by a parasite that lives in the muscle tissue of pork and wild game? | show 🗑
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| show | Contaminants
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| What is the term for the path food takes through an establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, re-heating and serving? | show 🗑
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| What type of foodborne microorganism causes food to spoil, but typically does not cause foodborne illness? | show 🗑
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| show | Boiling Point Method
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| show | Heimlich Maneuver
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| What is the term for a group of programs and procedures designed to control hazards throughout the flow of food? | show 🗑
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| What illness is most often caused by eating a predatory tropical reef fish that has consumed a toxin? | show 🗑
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| show | Receiving
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| What alkaline detergents, often called degreasers, contain a grease solving agent? | show 🗑
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| In what phase of bacterial growth are bacteria first introduced to a new environment and their numbers are stable as they prepare to grow? | show 🗑
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| What type of treatment is given to an injured person until emergency service or other health care providers can provide treatment that is more complete? | show 🗑
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| show | Abrasive
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| show | Biological Toxins
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| show | Pathogen
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| What type of graphic representation shows the movement of a menu item from the point when the ingredients are received to the moment the item is served to the customer? | show 🗑
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| show | Salmonella
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| show | Glue Board
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| show | NSF International
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| show | Botulism
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| What type of thermometer can measure the internal temperature of a food when the thermometer stem is inserted into the food? | show 🗑
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| show | Integrated pest management
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| What is the term for allowing food to remain too long at temperatures favorable to the growth of foodborne microorganisms? | show 🗑
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| show | Infestation
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| What area of a professional kitchen should be kept at 50 degrees F to 70 degrees F with 50-60 percent humidity? | show 🗑
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| show | Modified Atmosphere
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| show | Hazards
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| show | Vacuum breaker
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| What science based reference is written for retail food establishments by the FDA and describes how to prevent foodborne illness? | show 🗑
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| What chemical compounds remove food, soil, rust stains, minerals, or other deposits from surfaces? | show 🗑
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| show | Infrared
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| What form of bacteria has a thick wall that protects it from adverse conditions, such as high and low temperatures? | show 🗑
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| What is another name for poisons produced by pathogens, plants or animals? | show 🗑
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| show | Time-temperature Indicator
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| What division of the United Nations determines whether vaccinations are required for travel to specific countries? | show 🗑
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| show | First-in, First-out- FIFO
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| What is a physical link allowing contaminants from wastewater sources to enter a potable water supply? | show 🗑
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| What intestinal parasite causes mild to severe nausea, cramping, and diarrhea, and is associated with contaminated drinking water and runoff from farms or slaughterhouses? | show 🗑
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| What small living things can be seen only with the aid of a microscope? | show 🗑
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| show | HACCP plan
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| show | Death Phase
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| show | Parasite
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| What term describes having a negative bodily reaction to a particular food protein? | show 🗑
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| In a HACCP system, what is the last step in the process used to confirm that critical points and critical limits are met? | show 🗑
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| What rules state how food must be handled in an establishment? | show 🗑
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To hide a column, click on the column name.
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
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Created by:
kjstone
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