The biological hazards found in or on foods that can make us sick are
Question 2
2.
The temperature danger zone in which pathogens thrive and reproduce is
Question 3
3.
How many steps are there in the HACCP system?
Question 4
4.
The two ways that food can become unsafe are direct contamination and _________.
Question 5
5.
True or False: As long as you wear gloves, it is not necessary to continually wash your hands.
Question 6
6.
Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level is known as ____________________.
Question 7
7.
The second step in the flow of food is
Question 8
8.
Using the one-stage cooling method, food should be cooled to below 41°F in what period of time?
Question 9
9.
Casseroles and other foods that contain a combination of raw ingredients such as meat and poultry
Question 10
10.
True or False: After cleaning and sanitizing kitchen tools and equipment, you should air dry them before putting them away.
Question 11
11.
At what temperature should food be reheated before consuming?
Question 12
12.
True or False: Using colored cutting boards can help reduce cross-contamination.
Question 13
13.
Foods such as flour, tea, sugar, rice, or pasta are known as ____________________ and should be stored in a dry, clean, cool storage area.
Question 14
14.
The specific point in the process of food handling where you can prevent, eliminate, or reduce a hazard is a/an
Question 15
15.
The last step in the HACCP system is to
Question 16
16.
The abbreviation for the system that takes a systematic approach to controlling conditions that are responsible for most foodborne illnesses is ____________________.
Question 17
17.
True or False: You do not need to wash your hands before cutting meat.
Question 18
18.
True or False: You can wear only one bracelet on each hand when preparing food.