FSM
Study online at https://quizlet.com/_hoyps
1. Bacteria, Viruses, and Par- Biological
asites are examples of this
type of foodborne contami-
nation
2. This Virus can be spread Hepatitis A
through feces, blood and
urine or fecally contaminat-
ed water
3. This parasite is most as- Toxoplasmosis
sociated with domestic an-
imals, particularly cats
4. Raw poultry and eggs are Salmonellosis
most associated with this
foodborne infection
5. This parasite is found in Clostridium Botulinum
soil, mud and water and
can survive in canned
foods
6. It is recommended to wash 20
hands and forearms for
______ seconds
7. This compound in de- Surfactants
tergents helps to loosen
stains and particles
8. Hot water sanitizing is ac- 171 F for 30 seconds
complished at this mini-
mum temperature
9. Name 2 of the 3 types of Chlorine, iodine, quats
chemical sanitizers
10. PPE stands for Personal Protective Equipment
, FSM
Study online at https://quizlet.com/_hoyps
11. The TDZ is 41F-135F
12. The 2-stage cooling 135F to 70F in 2 hours; 70F to 41F in 4 hours
process
13. Leftovers need to be re- 165 F
heated to a minimum of
___Fwithin 2 hours
14. Hot foods must be held at a 135 F
minimum of _____F
15. Pork, pork roasts need to 145 F
be cooked to a minimum of
____F
16. HACCP stands for Hazard Analysis Critical Control Point
17. Fresh meat and fish should 41F
be held at a minimum of
this temp.
18. This is the point in prepa- CCP-Critical Control Point
ration where human con-
trol can destroy or elimi-
nate a food borne pathogen
before food is served
19. HACCP was developed by NASA
____ over 30 years ago to
ensure the safety of food
for the space program
20. Safe thawing should be Refrigeration at 41F or cold running water 70F
done under ________ or lower
21. PCO stands for Pest Control Operator
22. 32F
Study online at https://quizlet.com/_hoyps
1. Bacteria, Viruses, and Par- Biological
asites are examples of this
type of foodborne contami-
nation
2. This Virus can be spread Hepatitis A
through feces, blood and
urine or fecally contaminat-
ed water
3. This parasite is most as- Toxoplasmosis
sociated with domestic an-
imals, particularly cats
4. Raw poultry and eggs are Salmonellosis
most associated with this
foodborne infection
5. This parasite is found in Clostridium Botulinum
soil, mud and water and
can survive in canned
foods
6. It is recommended to wash 20
hands and forearms for
______ seconds
7. This compound in de- Surfactants
tergents helps to loosen
stains and particles
8. Hot water sanitizing is ac- 171 F for 30 seconds
complished at this mini-
mum temperature
9. Name 2 of the 3 types of Chlorine, iodine, quats
chemical sanitizers
10. PPE stands for Personal Protective Equipment
, FSM
Study online at https://quizlet.com/_hoyps
11. The TDZ is 41F-135F
12. The 2-stage cooling 135F to 70F in 2 hours; 70F to 41F in 4 hours
process
13. Leftovers need to be re- 165 F
heated to a minimum of
___Fwithin 2 hours
14. Hot foods must be held at a 135 F
minimum of _____F
15. Pork, pork roasts need to 145 F
be cooked to a minimum of
____F
16. HACCP stands for Hazard Analysis Critical Control Point
17. Fresh meat and fish should 41F
be held at a minimum of
this temp.
18. This is the point in prepa- CCP-Critical Control Point
ration where human con-
trol can destroy or elimi-
nate a food borne pathogen
before food is served
19. HACCP was developed by NASA
____ over 30 years ago to
ensure the safety of food
for the space program
20. Safe thawing should be Refrigeration at 41F or cold running water 70F
done under ________ or lower
21. PCO stands for Pest Control Operator
22. 32F
