Food Safety

air gap

A ______ is a space that separates a water supply outlet from a potentially contaminated source. We seem them in floor drains and tall faucets above the flood rim of the sink.

vacuum breaker

A _______ is a mechanical device that prevents back siphonage. It does this by closing a check valve and sealing the water supply line shut when the water flow is stopped.

A. Botulism

A swollen, reduced oxygen packaged (ROP) fish fillet is a sign of: A. Botulism B. Staphylococcus C. Virus D. Chemical Contamination

D. Require the worker to obtain medical clearance to handle food

A worker is diagnosed with Shigella, what should you do? A. Allow worker to work unless they show symptoms such as fever, nausea, or vomiting B. Send the worker home C. Allow to work without restriction D. Require the worker to obtain medical clearance to handle food

Shigella spp, Salmonella Typhi, Nontyphoidal Salmonella, E-Coli, Hepatitis A, Norovirus

According to the FDA there are 6 major types of bacteria, viruses, parasites, and molds that they consider to be highly contagious. What are they?

C. Discoloration of product

All of the following are signs that food has been allowed to thaw and refreeze EXCEPT: A. Ice crystals B. Clumping of food C. Discoloration of product D. Frozen liquids at the bottom of a package or pallet load

B. It is associated with temperature abuse

All of the following are true about E. Coli 0157:H7 EXCEPT: A. It is prevented by thorough cooking B. It is associated with temperature abuse C. It can lead to death D. It is associated with ground beef

A. Egg Cases

All the following are signs of rodent infestation EXCEPT: A. Egg Cases B. Grease Marks C. Gnawing D. Scraps of Paper

C. Tell them to stay away from work until their symptoms have passed

An employee calls in sick and says they have diarrhea and nausea, what should you do? A. Tell the employee to come in until someone can cover for them B. Tell them to take a nap and show up later C. Tell them to stay away from work until their symptoms have passed D. Tell them to make a doctor appointment but work in the meantime

A. Disease-causing microorganisms

An infection is caused by eating foods that contain: A. Disease-causing microorganisms B. A chemical or toxin C. Living microorganisms that produce toxins inside the body

48

Approximately ______ million Americans contract foodborne illnesses each year.

acidic, 4.6 to 7.0

Bacteria thrive in neutral to slightly ______ conditions with pH of ____ to ____.

4 inches

Counter top equipment must be ____ inches above the counter, movable, or sealed.

B. Transfer of harmful substances or microorganisms to food

Cross contamination is the: A. Main cleaning method for all food contact surfaces that have been contaminated B. Transfer of harmful substances or microorganisms to food C. Removal of certain bacteria from food by cooking it thoroughly D. Prevention of foodborne illnesses

C. 41-135 F

Due to the rapid growth of microorganisms, keep food out of this temperature range: A. 32-70 F B. 70-145 F C. 41-135 F D. 38-130F

D. Reject the tomatoes because home-canned foods must never be used

During a catering job, if your customers asks you to serve home-canned tomatoes: A. Accept the tomatoes (since it was a request) and heat them to 165 F B. Accept the tomatoes and cool them to 41 F or below C. Reject the tomatoes if they have not been kept refrigerated D. Reject the tomatoes because home-canned foods must never be used

Food, acidity, temperature, time, oxygen, moisture

FATTOM is what bacteria need to grow, what does it stand for?

Assure, Look, Employees, Report, Threat

FDA created a tool called ALERT, what does it stand for?

4 hours

Food in the range between 41 F and 135 F for longer than ____ hours has been time temperature abused and must be thrown away.

A. Overhead sewer pipes

Food preparation areas should NOT be located under: A. Overhead sewer pipes B. Screened windows C. Exhaust fans D. Ventilation Hoods

165 F, 15 seconds, 2 hours

Food reheated for hot holding must be reheated to an internal temperature of ____ for ____ seconds within _____ hours.

C. 180 F

For dishwasher hot water sanitation, the temperature must be: A. 165 F B. 171 F C. 180 F D. 192 F

cold food six hours, hot food four hours

For food without temperature control: cold food can be held for ___ hours, hot food can be held for ____ hours.

food covers and sneeze guards, four hours

For hot holding equipment you must use ____ covers and ___ guards to protect food and the temperature must be checked every _____ hours.

B. 171 F

For manual hot water sanitation, the temperature must be: A. 165 F B. 171 F C. 180 F D. 192 F

D. 200 parts per million

For the chemical sanitizer Chlorine, the MINIMUM concentration should be: A. 12.5-25 parts per million B. 50 parts per million C. 100 parts per million D. 200 parts per million

C. Time-temperature abuse

Ground beef patties are left out at room temperature on a prep table, what risk would cause a foodborne illness? A. Poor sanitation B. cross-contamination C. time-temperature abuse D. Poor hygiene

Restrooms, food prep areas, service areas, dishwashing areas

Handwashing stations are required in what four areas?

B. 135 F

Hot, delivered food must arrive at the location at what minimum temperature? A. 130˚F B. 135˚F C. 140˚F D. 145˚F

C. Heat to 155 F for 15 seconds

How can pathogenic bacteria be killed in ground beef? A. Freeze to -2 F for two days B. Refrigerate at 41 F or below C. Heat to 155 F for 15 seconds D. Wash hands thoroughly and use gloves when handling raw product

C. 6 inches

How far off the ground must equipment be mounted? A. 18 inches B. 10 inches C. 6 inches D. 4 inches

B. 6 inches

How high must equipment be if it is not sealed to the floor to allow cleaning? A. 4 inches B. 6 inches C. 8 inches D. 1 foot

4 hours

How long does it take for bacteria to grow to an unsafe level?

C. 90 days

How long is the shell stock identification tag kept on file from the harvest date? A. 7 Days B. 30 Days C. 90 Days D. 120 Days

B. Every 4 hours

How often must the temperature of a raw steak be checked while being held cold? A. 41 or below B. every 4 hours C. every 2 hours D. every 6 hours

B. After 4 hours of continuous use

How often should a food handler change their gloves? A. After 30 mins of handling raw beef B. After 4 hours of continuous use C. After his/her shift D. Before the shift starts

D. Proper Handwashing

How should a food handler prevent allergens from being transferred onto food? A. Cook food to the correct internal temperature B. Hold hot food at 135 F or higher C. Store food in correctly labelled containers D. Proper Handwashing

C. Place the thermometer stem between packages

How should you measure the temperature of packaged foods? A. Place the thermometer stem on top of the package B. Place the package on top of the thermometer stem C. Place the thermometer stem between packages D. Hold the thermometer stem against the package for 1 minute

A. Bottom up in a clean, dry location

How should you store clean glasses and cups? A. bottom up in a clean, dry location B. Bottom down in a closeted cabinet C. As close to the beverage machines as possible D. On clean, absorbent cloth

C. Several at one time, then cover and refrigerate them

If you must prepare a large batch of ham sandwiches for later service, make: A. Them all at one time, then cover and refrigerate them B. Them all at one time and refrigerate them uncovered C. Several at one time, then cover and refrigerate them D. Several at one time, then cover and leave them on the counter

biological, chemical and physical

In foodborne illness there are 3 forms of contamination, they are:

B. 2

In order for a foodborne illness to be investigated as an outbreak, how many people need to report getting sick after eating the same food? A. 1 B. 2 C. 5 D. 10

concentration, contact time, temperature, water hardness, water pH

In order for chemical sanitizing to be effective five factors must be in place, what are they?

the name of the food, the expiration date

Labelling food for use in a kitchen requires 2 things to be on the label:

45 F or lower

Live shellfish, shucked shellfish, shell eggs, and milk can be received at a temperature of: (if cooled within 4 hours)

70 and 125

Most pathogens grow fastest between ____ F and ____ F.

D. Cement Pad

On what type of surface should garbage dumpsters be located? A. Sand B. Grass C. Gravel D. Cement Pad

D. Heat Treated

Pasteurized food has been: A. Cooled to 41˚F B. Sealed under sterile conditions C. Reduced oxygen packaged D. Heat Treated

A. Lower operating costs

Poor food safety can result in the following EXCEPT: A. Lower operating costs B. Foodborne illnesses C. Lawsuits D. Placed in a clean basket and served again E. Poor working conditions

D. 165

Potentially hazardous food that has already been cooked and cooled must be reheated to what internal temperature? A. 135 B. 145 C. 155 D. 165

D. Uncooked Beans

Potentially hazardous foods include the following EXCEPT: A. Poultry B. Cut Melon C. Eggs D. Uncooked Beans

B. Refrigerator

Primarily, where should reduced-oxygen-packaged food be stored? A. Dry Storage Room B. Refrigerator C. Locker Room D. Rest Room

PHF

Raw meat, fish and shellfish, poultry, and cooked fruits and vegetables are examples of _____ foods.

Non-PHF

Raw, uncut fruits, raw vegetables, PB&J sandwiches, and dry foods are example of _____ foods.

7

Ready-to-eat food can be stored for only ___ days if held at 41 F or lower.

B. Chicken and Eggs

Salmonella is commonly found in what food? A. Beef B. Chicken and Eggs C. Lettuce and Melons D. Shellfish

toxin

Scombroid and Ciguatera are two ____s typically associated with fish.

C. On the skin, nose, mouth and throat of people

Staphylococcus bacteria is commonly found in everything BUT: A. In shellfish, such as shrimp and lobster B. In unpasteurized dairy products C. On the skin, nose, mouth and throat of people D. In raw or undercooked poultry

A. Identifying the hazards that may be involved in a food handling process

Step 1 in HACCP is to perform a hazard analysis. This involves: A. identifying the hazards that may be involved in a food handling process B. identifying the critical control points in a particular food handling process C. Identifying the critical limits in a particular food handling process D. Identifying procedures to monitor in a particular food handling process

24 hours

TCS food that will be stored longer than ____ must have a label that indicates when the food must be sold, eaten, or thrown out.

A. Poor Personal Hygiene

The MOST common cause of food contamination is: A. Poor Personal Hygiene B. Poor refrigeration C. Contaminated cutting boards D. Dented cans

180 F

The final sanitizing rinse in a dishwaster must be at least ____ F.

by not washing their hands after using the restroom, fecal-oral

The most common way people contaminate food is ____________, which is also known as the _______ route of contamination.

C. Eliminate sources of food, water, and shelter for pests

The most important activity for an effective pest control program is to: A. Use pesticides regularly B. Use baited traps C. Eliminate sources of food, water, and shelter for pests D. Conduct annual pest control educational programs for the staff

20 seconds

The total handwashing procedure should be ____ seconds.

D. Temperature and time

The two most important factors to control the growth of bacteria are: A. Oxygen and acidity B. moisture and oxygen C. Acidity and moisture D. Temperature and time

110

The wash sink in a three-compartment sink must be filled with water at least _____ F.

135 to 70, 70 to 41

To cool food you must cool food from ____ to ___ within two hours, then from ___ to ____ within four hours.

C. Raw beef below vegetables

To minimize cross-contamination, store: A. Raw ground beef above beef B. Raw poultry above raw beef C. Raw beef below vegetables D. Raw pork below raw poultry

True

True or False, To reduce the risk of a chemical hazard, store your chemicals away from food and food-contact surfaces.

True

True or False: Cooking and freezing kills parasites.

False

True or False: Cooking kills viruses.

False

True or False: Food service utensils should be stored inside water after use.

False

True or False: Freezing and refrigeration can kill bacteria.

False

True or False: Temperatures should be taken in the thinnest part of the product.

False

True or False: The correct internal temperature of vegetables is 165 degrees.

True

True or False: You should cooperate with Health Department when they are conducting a foodborne illness investigation.

True

True or False: bacteria only grow on food with little to no acid.

False

True or False: food can be produced in a ware washing sink.

True

True or False: hand sanitizers/antiseptics may never be used in place of handwashing.

True

True or False: hands must be washed before putting on gloves.

True

True or False: in order for a food establishment to remain open, potable water must be available.

Eggs, Fish, Shellfish, Poultry, Meat, Soy, Milk, Heat Treated Plants, Baked Potatoes

What are examples of TCS foods?

Bacteria, viruses, parasites, and fungi

What are the 4 types of biological contaminants?

Conduct a hazard analysis, determine critical control points, set critical limits, develop monitoring procedures, set up corrective actions, verification, record keeping and documentation

What are the 7 HACCP principles (in order)?

milk, eggs, soy, peanuts, tree nuts, fish, crustaceans, wheat

What are the 8 most common food allergens?

Nausea, fever and abdominal pain, vomiting, diarrhea, jaundice

What are the most common symptoms for foodborne illness?

A. Clean work surfaces, scrape, wash, rinse, sanitize and air-dry

What are the proper steps for cleaning in a three-compartment sink? A. Clean work surfaces, scrape, wash, rinse, sanitize and air-dry B. Scrape, wash, rinse, sanitize, air-dry and clean work surfaces C. Clean work surfaces, scrape, wash, sanitize, rinse and air-dry D. Scrape, rinse, wash, sanitize, air-dry and clean work surfaces

C. Pre-scrape, wash, rinse, sanitize, air dry

What are the steps in washing? A. Wash, rinse, sanitize, air-dry B. wash, sanitize, rinse, air dry C. Pre-scrape, wash, rinse, sanitize, air dry D. Rinse, wash, sanitize, air dry

prevent access to the building, deny access to food, water, and shelter, pest control operator

What are the three rules of pest prevention?

yeast, mold, mushrooms

What are the three types of fungi?

B. Bacteria

What causes most foodborne illnesses? A. Parasites B. Bacteria C. Chemicals D. Allergies

Hazard Analysis and Critical Control Points

What does HACCP stand for?

USDA

What food organization is responsible for the inspects of meat poultry and eggs?

FDA

What food organization writes the model food code? This is the minimum standards you must follow.

A. Seafood

What foods are parasites usually connected to? A. Seafood B. Canned Food C. Potatoes D. Cut Melons

B. Air Gaps do not prevent backsiphonage

What is NOT true about Air Gaps? A. They are the most effective type of backflow preventer B. Air Gaps do not prevent backsiphonage C. Air Gaps must be at least twice the diameter of the outlet D. Air gaps must be a minimum of 1 inch

Back Flow

What is a reverse flow of contaminants through a cross connection to the drinkable water supply?

Back Siphonage

What is a vacuum created by the plumbing system that sucks contaminants into the water supply?

C. When non-potable water is sucked into a potable water supply

What is backsiphonage? A. when non-potable water is forced into a portable water supply B. when a potable water supply is connected directly into a non-potable water supply C. When non-potable water is sucked into a potable water supply D. When non-potable water and potable water use the same pipes

B. Sanitize

What is the 4th step of cleaning and sanitizing? A. Rinse B. Sanitize C. Air Dry D. Scrape

D. 135 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours

What is the FDA cooling requirements? A. 135 F - 70 F in 4 hours and 70 F - 41 F in the next 2 hours B. 165 F - 135 F in 2 hours and 135 F - 41 F in the next 4 hours C. 165 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours D. 135 F - 70 F in 2 hours and 70 F - 41 F in the next 4 hours

B. 41 F or lower

What is the correct temperature to receive cold food? A. 32 F or lower B. 41 F or lower C. 45 F or lower D. 50 F or lower

155 F

What is the minimum cooking temperature for ground meat and ground fish?

135 F

What is the minimum cooking temperature for ready to eat food?

165 F

What is the minimum cooking temperature for whole and ground poultry?

145 F

What is the minimum cooking temperature for whole cuts of beef and pork and seafood?

B. 10 seconds

What is the minimum time you should scrub your hands with soap when handwashing? A. 5 seconds B. 10 seconds C. 20 seconds D. 40 seconds

A. Practice good personal hygiene

What is the most important way to prevent foodborne illness from a virus? A. practice good personal hygiene B. control time-temperature C. Sanitizing D. Preventing cross contamination

30 minutes to 6 weeks

What is the onset time for symptoms after eating a contaminated food?

A. ready-to-eat, cooked, raw

What is the proper storage order for a rack in the walk-in refrigerator? A. ready-to-eat, cooked, raw B. raw, cooked, ready-to-eat C. cooked, raw, ready-to-eat D. raw, ready-to-eat, cooked

A. To reduce the likelihood of foodborne illness

What is the purpose of the HACCP approach? A. To reduce the likelihood of foodborne illness B. to ensure safe food for NASA astronauts C. To meet requirements set by the FDA D. To meet requirements set by the USDA

B. Between 4.6 and 9.0

What is the range of the pH danger zone? A. Between 1 and 4.6 B. Between 4.6 and 9.0 C. Between 9.0 and 14.0 D. Below 4.6 and above 9.0

D. Critical Control Points

What is the second step of a HACCP plan? A. Receiving B. Hazard Analysis C. Washing D. Critical Control Points

41-135 F

What is the temperature danger zone?

Pathogens

What is the tiny group of microorganisms that make people sick called?

A. .85 or higher

What is the water activity value required for microorganisms to grow? A. .85 or higher B. .85 or lower C. .5 or higher D. .5 or lower

C. Hard, close-grained wood may be used with limitations

What is true about wooden materials? A. May never be used B. No restrictions apply C. Hard, close-grained wood may be used with limitations D. Hard, close-grained wood may be used with no restrictions

At least .85 water activity (Aw) or above

What level of water activity does bacteria need to grow on food?

D. grows in cool, moist areas

What makes Listeria unique from other bacteria? A. Grows fast B. Can be seen on food C. thrives in dry storage areas D. grows in cool, moist areas

A. 171 F

What must the temperature of the water be when using the heat sanitizing method? A. 171 F B. 165 F C 100 F D 110 F

B. Using color coded cutting boards

What practice can help prevent cross contamination? A. Purchasing food from the same supplier B. Using color coded cutting boards C. Using the same cutting boards to prepare raw chicken and RTE food D. Rinsing the cutting board in a sink between prepping foods

C. Limiting the amount of food removed from a fridge for prepping

What practice can help prevent time-temperature abuse? A. Making sure employees are washing their hands correctly B. Sanitizing equipment regularly C. Limiting the amount of food removed from a fridge for prepping D. Scheduling employees for no more than six hours

D. sous vide

What procedure would require a HACCP plan? A. serving rare steak B. holding chicken without temperature control C. FDA D. sous vide

C. 32 F

What should a thermometer read when places in an ice slush? A. -10 F B. 0 F C. 32 F D. 41 F

B. Twice the diameter of the pipe coming down

What should that Air Gap distance be? A. 1 inch B. Twice the diameter of the pipe coming down C. 2 inches D. As large as necessary to prevent backflow from occuring

C. Allow to work unless they have a secondary communicable disease

What should you do if you discover a food service worker has AIDs? A. Release the worker from work until cleared by a medical doctor B. Restrict that worker to non-food preparation duties C. Allow to work unless they have a secondary communicable disease D. Release the worker from work until cleared by upper management

A. Reject the delivery

What should you do when receiving a shipment of eggs that are obviously dirty? A. Reject the delivery B. Wash the eggs off before using them C. Wash and sanitize the eggs before using D. Nothing, the eggs are fine

C. Discard the can without opening it

What should you do with a swollen can of food? A. Open the can and discard it if it smells bad B. Heat the contents to 165 F for 15 seconds C. Discard the can without opening it D. Keep the can refrigerated at 41 F or below

D. corrective action

When a food manager finds a problem how do they fix it? A. monitoring B. critical control points C. record keeping D. corrective action

Chlorine, Iodine, Quaternary Ammonia Sanitizer (quat)

When chemical sanitizing what 3 chemicals can be used?

C. 6 Hours or Less

When cooling food, the temperature must move though the danger zone within: A. 2 Hours or Less B. 4 Hours or Less C. 6 Hours or Less D. 8 Hours or Less

171 F, 30 seconds

When heat sanitizing items must be immersed in _____ water for ____ seconds.

C. November 25th

When must you discard potato salad that has been prepared on November 19th? A. November 21st B. November 23rd C. November 25th D. November 27th

B. Use the ice water and set the indicator to 32 F

When using the ice method, what is the proper way to calibrate a thermometer? A. Place thermometer in the freezer B. Use ice water and set the indicator to 32˚F C. Put the thermometer and the refrigerator and set to 41˚F D. Insert the thermometer in ice and set the indicator to 41˚F

C. Brand of Sanitizer

Which does NOT decrease the effectiveness of the sanitizing solution? A. Concentration B. Temperature C. Brand of Sanitizer D. Contact Time

B. Environmental

Which is NOT a hazard to food safety? A. Chemical B. Environmental C. Physical D. Biological

A. Preservatives

Which is NOT a physical hazard? A. Preservatives B. Hair C. Bones D. Metal Shavings

D. Medical ID bracelet

Which is NOT acceptable jewelry to wear when working with food? A. Earrings B. Facial Piercing C. Plain Wedding Band D. Medical ID Bracelet

D. Can form spores

Which is NOT true about salmonella? A. Associated with poultry and eggs B. Proper cooking will kill bacteria C. Transmitted to food by unwashed hands D. Can form spores

B. Ammonia

Which of the following chemicals is safe for sanitizing in a food service operation? A. Vinegar B. Ammonia C. Degreaser D. Lemon

B. should be light for easy lifting

Which of the following is NOT a consideration when purchasing foodservice equipment? A. Easy to clean B. should be light for easy lifting C. Easy to disassemble/assemble D. Smooth and free of cracks E. Rounded edges/corners

D. Covering tightly + refrigeration

Which of the following is NOT a proper method for rapid cooling? A. Ice baths + regular stirring B. Using shallow pans C. Cutting food into smaller pieces before cooling D. Covering tightly + refrigeration E. Adding ice as an ingredient

A. Staphylococcus

Which of the following is NOT a reportable foodborne illness condition? A. Staphylococcus B. Hepatitis A C. Salmonella D. Shigella E. E. Coli

C. Defrosting in the microwave then refrigerating

Which of the following is NOT an acceptable method of thawing? A. Refrigerator B. Under cool running water C. Defrosting in the microwave then refrigerating D. As part of the cooking process

D. A piece of metal falls into the salad

Which of the following is NOT an example of a biological hazard? A. Contamination caused by cockroaches B. Dirty ice in a glass of water C. Preparing cooked and uncooked food on the same cutting board without cleaning and sanitizing in between D. A piece of metal falls into the salad

D. Molds do not grow below 41 F

Which of the following is NOT true about molds? A. Molds are sometimes colored B. Some molds can produce toxins C. Molds are fungi D. Molds do not grow below 41 F

D. Shelves should be lined with shallow pans to prevent cross contamination

Which of the following is NOT true about refrigerated storage? A. Food should be at least 6" off the floor B. Shelves should be slatted for air flow C. Foods that are received first should be sold first D. Shelves should be lined with shallow pans to prevent cross contamination

D. Faucet located below the rim of a sink

Which of the following is a source of cross-connection? A. Using the same knife to prepare raw chicken and steak B. Not sanitizing the cutting board after using C. Storing raw meat above lettuce D. Faucet located below the rim of a sink

C. Throw away product that has been left in the temperature danger zone too long

Which of the following is an example of a corrective action? A. Check to see if the temperature of the cold holding case is the correct temperature B. Cold hold products at 41 F or below C. Throw away product that has been left in the temperature danger zone too long D. Cook poultry to 165 F to kill Salmonella bacteria

C. Check to see if the temperature of the cold holding case is the correct temperature

Which of the following is an example of a monitoring procedure? A. Cold hold products at 41 F or below B. Cook poultry to kill Salmonella bacteria C. Check to see if the temperature of the cold holding case is the correct temperature D. Throw away product that has been left in the temperature danger zone too long

C. Food Additives (sulfites, MSG)

Which of the following is an example of man-made chemical contamination? A. Artifical Fingernails B. Clostridium Botulinum C. Food Additives (sulfites, MSG) D. A Paper Clip

D. A worker who did not wash their hands after using the toilet

Which of the following is most likely to cause foodborne illness? A. Chicken samples hot held at 135 F for 5 hours B. Macaroni Salad held at 41 F for 5 hours C. Cleaned cutting board that is unsanitized D. A worker who did not wash their hands after using the toilet

B. Soap

Which of the following is required in a handwashing station? A. Hand Sanitizer B. Soap C. Eyewash D. Nail Brush

E. All of the Above

Which of the following should a manager focus on when observing food workers? A. Personal Hygiene & Health Habits B. Worker's use of thermometers C. Worker's observation of cooler temperatures D. Worker's handling of equipment E. All of the Above

A. Crushed Red Pepper

Which of these is a ready to eat food? A. Crushed Red Pepper B. Raw Fish C. Raw Steak D. Unwashed Lettuce

B. Baked potato

Which one of these is considered a TCS food? A. Uncooked rice B. Baked potato C. Whole watermelon D. Sliced Bread

A. Penetration Probe

Which thermometer should be used to check the internal temperature of a steak? A. Penetration probe B. Immersion probe C. Surface Probe D. Air Probe

A. 2 hours

While cooling TCS food, the temperature must go from 135 to 70 in how much time? A. 2 hours B. 4 hours C. 6 hours D. 30 minutes

immediately cooked after

You can only microwave food to thaw it if it will be...

70 F

You can thaw food in a clean sanitized prep sink under running drinkable water at... F

41 F

You can thaw food in the refrigeration unit only if the temperature is kept below... F

Chemicals

_____ are things like cleaners, sanitizers, and polishes.

Physical Hazards

________ are the bits of bone, plastic or any other foreign object that is not supposed to be in food.

Biological contaminants

________ are the tiny living creatures we find in and around food.