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Culinary Arts server

Culinary Arts

Time-temperature control for safety is another way to express the term... potentially hazardous
Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of... foodborne illness outbreak
Bacteria, viruses, parasites and toxins are considered which type of hazard? biological
What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work? • Salmonella • E. Coli • Shigella
What is the water activity level for most potentially hazardous foods? .85
I am extremely and most commonly associated with poultry salmonella spp
I am found in potato salad, pasta salads or foods easily contaminated by hands - I am caused by improper hand washing Foodhandlers must be exluded from working in the restaurant if they get foodborne illness from me. shigella spp.
I am found in ready to eat foods and beverages.My symptoms include high fever, weakness, abdominal pain, and rash.Foodhandlers diagnosed with me must be excluded from the workplace salmonella typhi
What is the pH range that is optimal for the growth of bacteria? • 7.5 • 4.6
In the aconym FATTOM, F stands for... food
In the aconym FATTOM, the first T stands for temperature
In the aconym FATTOM, the second T stands for... time
I can be found in hotdogs, deli meats and unpasteurized dairy I cause sepsis in newborn infants I cause spontaneous abortions listeria
I am commonly associated with poultry but I mostly contaminate water If you properly cook foods and avoid cross contamination you can avoid me I cause watery or bloody diarrhea, cramps, fever and headaches campylobacter
What is another name for potentially hazardous foods? TCS • Time-temperature control for safety
I am most dangerous when holding, cooling, and reheating foods I am found in meats and poultry and dishes cooked with these foods I am associated with the improper reheating of foods such as stews and gravies clostridium perfringens
The category of pathogen that is most easily prevented by using correct personal hygiene is viruses
Symptoms include headache, high fever, rash, and abdominal pain Salmonella typhi
The water activity level that where bacteria grow well is .75 and above
Baked potatoes that have been time and temperature abused can be a source of Clostridium botulism
A sign of spoilage includes white or pink discoloration or slime: yeast
Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water Salmonella spp.
Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service: Salmonella spp.
The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: parasites
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers Cyclosporiasis
The virus that is extremely contagious causing diarrhea and vomiting is Novovirus
Which of the following DOES NOT require that a food handler be excluded from the workplace? Staphylococcus aureus
Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? 4 hours
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? mold
The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is ... Salmonella typhi
Created by: Varz