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37 Matching questions

  1. Parasites
  2. Yeast
  3. 20
  4. 7
  5. 165°F
  6. 135°F
  7. how it should be cleaned.
  8. 76
  9. Their immune systems have weakened with age
  10. call in sick and stay home.
  11. two or more people get the same illness after eating the same food.
  12. 145°F
  13. food safety management system
  14. flat cooking equipment
  15. chemical.
  16. Viruses
  17. Immersion
  18. reject the fish
  19. as hot as you can comfortably stand.
  20. Infrared thermometer
  21. 45°F.
  22. away from food, utensils, and equipment used for food.
  23. Physical
  24. cross-contact.
  25. clean, rinse, sanitize, and air-dry.
  26. wash your hands before putting on gloves
  27. tongs.
  28. 155°F
  29. Microorganisms that cause illness
  30. using older food supplies before newer ones
  31. major hazards at specific points within a food's flow through the operation.
  32. above the whole and ground turkey
  33. Conduct a hazard analysis
  34. 41°F and 135°F
  35. Penetration
  36. purchasing.
  37. every 4 hours.
  1. a What is the first HACCP principle?
  2. b Which type of probe should be used to check the temperature of a hamburger?
  3. c If a foodservice employee has diarrhea or vomiting, he or she should
  4. d Glass from a broken lightbulb is an example of which type of contaminant?
  5. e To use gloves properly,
  6. f The "first-in, first-out" rule refers to
  7. g Which type of pathogen needs to live in a host to survive?
  8. h Why are elderly people at a higher risk for foodborne illness?
  9. i What is the leading cause of foodborne illnesses?
  10. j The correct order for cleaning and sanitizing food-contact surfaces is to
  11. k Shell eggs must be received at a maximum air temperature of
  12. l A group of procedures and practices that work together to prevent foodborne illness is a(n)
  13. m Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.
  14. n According to the Centers for Disease Control and Prevention (CDC), there are approximately __________ million cases of foodborne illness in the United States annually.
  15. o The transfer of allergens from food containing an allergen to the food served to a customer is known as
  16. p Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?
  17. q 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
  18. r What are pathogens?
  19. s Hands and arms should be scrubbed with soap for at least __________ seconds.
  20. t 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.
  21. u When washing hands, the water should be
  22. v Surface probes check the temperature of
  23. w TCS food that is being held at 135°F or higher must have its temperature checked at least
  24. x At what minimum temperature should hot TCS food be held?
  25. y The three categories of food safety hazards are biological, physical and
  26. z A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds.
  27. aa HACCP system focuses mostly on
  28. ab Store foodservice cleaning chemicals
  29. ac The first step in the flow of food is
  30. ad Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds.
  31. ae Pathogens grow well in food that has a temperature between
  32. af To scoop ice, use
  33. ag In a refrigerator, raw ground meat should be stored
  34. ah A foodborne-illness outbreak occurs when
  35. ai If a delivery of fresh fish has dark spots or discoloration,
  36. aj What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated foods such as jams?
  37. ak Which probe should be used to check the temperature of soup?