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Culinarys stidyguide

QuestionAnswer
Bacteria, viruses, parasites and toxins are considered which type of hazard biological
Time-temperature control for safety is another way to express the term potentially hazardous
TCS foods include all of the following EXCEPT bread
Pesticides, food additives, cleaning supplies and toxic metals are considered which type of hazard chemical
When microorganisms are transfered from one food or surface to another is called cross contamination
Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of foodborne illness outbreak
A foodborne illness outbreak is when _______________ experience(s) the same illness after eating the same food two or more people
High risk populations include all of the following EXCEPT: teenagers
An illness carried or transmitted to people by food Foodborne illness
Hair, dirt, glass, and metal are all considered which type of hazard physical
I am commonly associated with poultry but I mostly contaminate water Campylobacter
I am associated with temperture abused baked potatoes and untreated garlic and oil mixtures Clostridium botulinum
What is the pH range that is optimal for the growth of bacteria • 7.5 • 4.6
What is the temperature range for the temperature danger zone 41 to 135 • 41 degrees to 135 degrees
My symptoms include high fever, weakness, abdominal pain, and rash salmonella typhi
I am found in potato salad, pasta salads or foods easily contaminated by hands shigella spp.
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 another name for potentially hazardous foods? TCS • Time-temperature control for safety
- I can be associated with beef, ready to eat foods and other farm animals. salmonella spp.
You must cook foods that contain me to a minimum of 155 degrees F E. Coli
Hold food at proper temperatures and cool food properly to prevent my growth bacillus cereus
Washing hands properly and often help to prevent me Staphylococcus aureus
What is the water activity level for most potentially hazardous foods 85
Created by: fadecrew