food safety

3. seconds The entire handwashing process, from start to finish, should take?
5. Time-temperature abuse is when food stays too long at temperatures between
7. The FDA has created a tool to be used in a food defense program. It is based on the acronym
11. Biological, Chemical, Physical are three categories of to food safety
12. Foodborne__________grow more quickly in temperatures above 70°F and up-to 125°F
13. acidity Which condition does NOT typically support the growth of bacteria?
17. What type of container should NOT be used to cook acidic foods?
18. Most foodborne illness is caused by contamination
19. Storing a 25lb bag of_________rice at 65°F is acceptable
20. Which is NOT a common food allergen?
22. symptoms of food allergies could include; itching, hives, tightening of the throat, wheezing
23. Cooking both fish and oysters in the same fryer oil can cause cross-contact of

1. Hot TCS food should be held at an internal temperature of
2. cross-contamination What’s the easiest way to
4. band Which item is acceptable for employees working around food?
6. The ___________temperature of a cooked roast is 145°F for 15 seconds
8. Which food would most likely cause a foodborne illness?
9. Thermometers should be placed in the_________part of a refrigerator
10. A thermistor or thermocouple is best for taking______temperatures of food
14. Personal Hygiene A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of
15. The best way to prevent the spread of is through proper handwashing
16. oysters Which food is most likely to be contaminated with the virus that causes Hepatitis A?
21. a found in a fillet of fish is a physical hazard
24. The L in the acronym A.L.E.R.T stands for