Food Safety Flashcard

Front

What is the main cause of foodborne illnesses according to the guided notes?

Back

Poor hygiene

Front

Which of the following is NOT one of the three types of food hazards? Biological, Chemical, Physical, Nutritional

Back

Nutritional

Front

What type of hazards include bones in fish and hair in soup?

Back

Physical

Front

Where should a food thermometer be placed to get an accurate reading?

Back

In the thickest part of the food

Front

Which of the following is a food most likely to become unsafe? bananas, orange juice, cheese, chips

Back

cheese

Front

What is the Temperature Danger Zone for food safety?

Back

40°F to 140°F

Front

What does FIFO stand for?

Back

First in, First out

Front

What type of foods require time/temperature control for safety (TCS)? Options: Foods from an animal origin such as milk, meat, or poultry, Foods that are dry and uncooked, Foods that are canned and preserved, Foods that are frozen and sealed

Back

Foods from an animal origin such as milk, meat, or poultry

Front

What should be used to measure the temperature of TCS foods?

Back

A food thermometer

Front

At what internal temperature should cold TCS food be stored?

Back

41°F or lower