advanced culinary TSA

Front

What are the multi-celled organisms that can cause illness when eaten; roundworms are an example of?

Back

parasites

Front

What are the biological hazards that can cause illness when they invade a cell and trick the cell into making more of them?

Back

viruses

Front

What is the specific point in the process of food handling where you can prevent, eliminate or reduce a hazard?

Back

critical control point

Front

Which is a food-service establishment's response when measurements indicate that food is unsafe?

Back

corrective action

Front

What is the last step in the HACCP plan?

Back

verify that the system works

Front

What is the temperature danger zone in which pathogens thrive and reproduce?

Back

41°-135°F

Front

When using the two-stage cooling method, you must bring food down to a temperature below 41°F within what time frame?

Back

4 hours

Front

When using the one-stage cooling method, you must bring food down to a temperature below 41°F within what time frame?

Back

4 hours

Front

What does USDA stand for?

Back

United States Department of Agriculture

Front

What does FIFO stand for?

Back

First In First Out