Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Stack #1153736

What is the temperature range for the temperature danger zone? 41 to 135 41 degrees to 135 degrees
What is the water activity level for most potentially hazardous foods? 85
What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work: salmonella spp salmonella typhi E.coli
In the aconym FATTOM, the M stands for moisture
What is the pH range that is optimal for the growth of bacteria? 7.5 4.6
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
This bacteria can cause weakness, double-vision, and difficulty swallowing Clostridium botulism
The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: parasites
Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of foodborne illness outbreak
The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is Staphylococcus aureus
Created by: grizzle_6