A foodborne-illness outbreak occurs when
two or more people get the same illness after eating the same food.
Why are elderly people at a higher risk for foodborne illness?
Their immune systems have weakened with age
According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of foodborne illness in the United States annually.
If FAT TOM conditions are right, bacteria will double their number as often as every __________ minutes.
What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?
The transfer of allergens from food containing an allergen to the food served to a customer is known as
Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?
Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.
A whole chicken must be cooked to an internal temperature of __________ for at least 15 seconds.
Eggs that will be hot-held for service must be heated to an internal temperature of __________ for at least 15 seconds.
TCS food that is being held at 135°F or higher must have its temperature checked at least
every 4 hours.
Foodhandlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of __________ within 2 hours and hold for 15 seconds.
HACCP system focuses mostly on
major hazards at specific points within a food's flow through the operation.
A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and
how it should be cleaned.
The correct order for cleaning and sanitizing food-contact surfaces is to
clean, rinse, sanitize, and air-dry.