Topics 10, 11, 12, 13, 14 for Serve Safe
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| What is cross contact? | show 🗑
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| show | 5-10 seconds
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| How long is the appropriate time for handwashing in regard to scrubbing and drying the hands? | show 🗑
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| What is a pathogen? | show 🗑
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| Toxin is another word for what? | show 🗑
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| What is the temperature that allows bacteria to spread best? | show 🗑
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| show | 7.5 to 4.6
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| What is the moisture water activity that allows bacteria to spread? | show 🗑
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| Salmonella Typhi (typhoid Fever) | show 🗑
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| Mold | show 🗑
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| Yeast | show 🗑
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| show | Wash hands
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| Best way to prevent bacteria from spreading is what? | show 🗑
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| show | Only one that inclsudes scallops. Symptoms are numbness and tingling.
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| show | Tingling near the head and the reversal of hot and cold sensations.
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| show | Can lead to death. Symptoms are seizures and coma and disorientation.
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| show | Honey, fool's paresly, undercooked kidney beans, turnips.
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| What are the toxic metals? | show 🗑
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| Campy can be caused by what and what are the symptoms? | show 🗑
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| Shigella | show 🗑
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| show | All equipment must be easily accessible for cleaning.
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| Design plans may require approval by who? | show 🗑
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| Backflow is what? | show 🗑
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| show | Immediate closure Correction of the problem Thorough cleaning
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| When should you check temperatures? | show 🗑
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| Are hot-holding equipment appropriate for reheating foods? | show 🗑
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| Cold food can be held for what? | show 🗑
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| show | Past the dimple.
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| show | Recalibrating a thermometer. Hold the calibration nut until the temperature reads 212.
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| show | Milk, shell eggs, and shellfish.
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| show | Remove the item from inventory and place it in a secure location.
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| Food should be stored how high off the ground? | show 🗑
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| show | 135
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| show | First in, first out.
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| show | 50-70 degrees fareignheight.
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| What is corrective action? | show 🗑
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| show | Dishes that require little to no cooking.
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| Signs of a cockroach infestation include what? | show 🗑
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| Three rules of integrated pest management | show 🗑
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| show | Are required for all establishments Let the establishment know how well it is following critical food safety practices
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Created by:
brookegable
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