Food Safety Review

Pathogens/microbes grow best in which foods?

• TCS foods

• ready-to-eat foods

• frozen foods

• produce foods

The most common contaminant/hazard of foodborne illness are

• cleaning products

• biological

• physical

• chemical

Fish, shellfish and dairy products are examples of _______foods.

• FDA

• USDA

• TCS

• CCP

Leftovers should be reheated to a minimum temperature of ____degrees.

• 155

• 145

• 160

• 165

The temperature between 41 F & 135 F is commonly known as

• Danger Zone

• HACCP

• TCS Foods

• Foodborne Illness

The temperature of a freezer should be

• 8 degrees or below

• 3 degrees or below

• 0 degrees or below

• 5 degrees or below

The temperature of a fridge should be

• 32 degrees or below

• 41 degrees or below

• 45 degrees or below

• 51 degrees or below

Norovirus is caused by

• eating undercooked chicken

• consuming contaminated water

• eating undercooked ground beef

• an infected food handler

What is the best way to prevent a foodborne illness from bacteria?

• having good personal hygiene

• control time & temperature

• prevent cross-contamination

• clean and sanitize surfaces

What is the best way to prevent a foodborne illness from viruses?

• have good personal hygiene

• prevent cross-contamination

• control time & temperature

• clean and sanitize surfaces