Potentially Hazardous foods - ANSWER any food that supports the rapid growth of micro-
organisms
Three thermometers used for measuring food temperature - ANSWER Bi-metallic stem
(0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - ANSWER 45 F
Smoked Fish Temperature - ANSWER 38 F or below because of the bacteria Clostridium
botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ANSWER 41 F or below
Reasons Canned Products Must be Rejected - ANSWER dents in seams, swelling, severe
rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - ANSWER Prohib-
ited by law unless special authorization is obtained through the Department of Health
FIFO - ANSWER First In First Out- used to implement date products
All Food must be stored at least - ANSWER 6 inches off the floor
To Prevent Cross Contamination - ANSWER raw food must be placed under cooked food
1
, Food for storage must be covered and stored in - ANSWER Vermin-proof containers
The Three Main Food Hazards - ANSWER physical, chemical, biological
Physical Hazards - ANSWER glass fragments, metal etc.
Chemical Hazards - ANSWER pesticide, cleaning agents, prescription medicine
Biological Hazards - ANSWER bacteria, viruses, parasites and fungi
Pathogenic bacteria - ANSWER no change in appearance, taste or smell
4 phases of bacteria growth - ANSWER Lag, Log, Stationary and Death
the most rapid growth of bacteria - ANSWER Log phase
6 factors that affect growth of bacteria - ANSWER Food, Acidity, Temperature Danger
Zone, Time, Oxygen, and Moisture (FATTOM)
Viruses - ANSWER cannot reproduce in food, rather they use food to get inside the body
Hepatitis A and norovirus - ANSWER 2 viruses that typically contaminate our food supply
through fecal contaminated waters or food
Trichinella Spiralis - ANSWER food-borne parasite founded in under-cooked pork and can
be eliminated by cooking pork to 150F for 5 minutes
2
organisms
Three thermometers used for measuring food temperature - ANSWER Bi-metallic stem
(0-220), thermocouple, thermistor(digital)
Raw Shell Eggs Temperature - ANSWER 45 F
Smoked Fish Temperature - ANSWER 38 F or below because of the bacteria Clostridium
botulinum
All Refrigerated Food except eggs/smoked fish Temperature - ANSWER 41 F or below
Reasons Canned Products Must be Rejected - ANSWER dents in seams, swelling, severe
rust, leakage or no label. Home-canned foods are unacceptable
Vacuum Packaging of any food product in retail food establishment is - ANSWER Prohib-
ited by law unless special authorization is obtained through the Department of Health
FIFO - ANSWER First In First Out- used to implement date products
All Food must be stored at least - ANSWER 6 inches off the floor
To Prevent Cross Contamination - ANSWER raw food must be placed under cooked food
1
, Food for storage must be covered and stored in - ANSWER Vermin-proof containers
The Three Main Food Hazards - ANSWER physical, chemical, biological
Physical Hazards - ANSWER glass fragments, metal etc.
Chemical Hazards - ANSWER pesticide, cleaning agents, prescription medicine
Biological Hazards - ANSWER bacteria, viruses, parasites and fungi
Pathogenic bacteria - ANSWER no change in appearance, taste or smell
4 phases of bacteria growth - ANSWER Lag, Log, Stationary and Death
the most rapid growth of bacteria - ANSWER Log phase
6 factors that affect growth of bacteria - ANSWER Food, Acidity, Temperature Danger
Zone, Time, Oxygen, and Moisture (FATTOM)
Viruses - ANSWER cannot reproduce in food, rather they use food to get inside the body
Hepatitis A and norovirus - ANSWER 2 viruses that typically contaminate our food supply
through fecal contaminated waters or food
Trichinella Spiralis - ANSWER food-borne parasite founded in under-cooked pork and can
be eliminated by cooking pork to 150F for 5 minutes
2
