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Food Safety

Food safety

QuestionAnswer
The best way to thaw food safely is to Move it to the refrigerator
Before being stored, a stock must be cooled to at least 41 degrees
The three forms of contamination hazards are biological, chemical, and physical
A pan of chicken has been cooled to 70 degrees in 2 hours. What is the maximum number of hours remaining to cool the chicken safely to 41 degrees? 4
The loss of sales, negative exposurem low employee morale, and increased insurance premiums can all be results of a foodborne-illness outbreak
Which is a TCS food? chicken
Food handlers should keep their fingernails short and unpolished
In what temperature range do pathogens grow most rapidly? 70-123
A manager uses a copper utensil to prepare tomato sauce Several people complain of illness after consuming the sauce. What type of contamination is likely the cause? chemical
TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone. 6
Why are babies at a higher risk for foodborne illness? Their immune systems have nt yet fully developed
The single most important part of poor personal hygiene for a food handler is washing hands
Pieces of broken glass, packing material, and jewelry found in food are examples of which kind of contamination? physical
What is the leading cause of food borne illness? bacteria
FAT TOM are the six conditions under which pathogens grow rapidly
Created by: Chef Cadengo
 

 



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