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Certain ___ may be used to wash produce.
If a bacteria that will cause foodborne illness is placed in ideal conditions, it will duplicate every ___ minutes.
Leaving baked potatoes on a counter overnight to cool is an example of ___.
Hot TCS food must be cooled from 135˚F to 41˚F within ___ hours, before it can be placed in cold storage.
Steaks or chops of pork, beef, veal, and lamb must be heated to ___ for 15 seconds.
Pork roasts should be cooked to a minimum internal temperature of at least ___.
Unsafe thawing can let ___ grow in the outer layers of the food, while the inside stays frozen.
Food must get through the first cooling stage to 70°F within the the first ___ hours.
The first step should always be to ___ produce thoroughly.
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted, or smelled are called ___.
Wait 15 seconds for the thermometer reading to ___ .
Never cool large amounts of hot food in a ___ .
Chemical contamination can cause ___ and ___ .
You can thaw food as part of the ___ process.
Food with an aw of ___ is ideal for the growth of bacteria.
The minimum internal cooking temperature for dishes that include previously cooked TCS ingredients is ___.
During par cooking, never cook food more than 60 minutes in the initial step and ___ it immediately afterward.
In order to cool properly, food must reach 70°F within ___ hours and then reach 41°F in a total of ___ hours.
A pork roast must be cooked to a minimum internal cooking temperature of ___ for at least 15 seconds.
Submerge food under running potable (drinkable) water at ___ or lower.
The only way to be sure that you've cooked something to the right temperature is with a ___.
Food is being temperature abused whenever it is cooked or ___ incorrectly.
If partially cooking meat, seafood, poultry, or eggs, never cook the food longer than ___ minutes during the initial cook.
If partially cooking food as prep, do not cook for longer than ___ during initial cooking.
For roasts of pork, beef, veal, and lamb, as the temperature ___ the amount of time required for holding time ___.
The temperature danger zone is from ___ to ___.
Biological toxins come from ___ sources.
The pH scale ranges from ___ to ___.
To prevent contamination from raw meat to other food or surfaces in the kitchen, a good practice is to use ___ equipment or prep areas.
If using a microwave to thaw food, the food must be cooked immediately using a ___ cooking method.
Leftovers that will be served immediately can be reheated to ___, as long as they were cooked and ___ correctly.
Biological toxins are associated with certain plants, mushrooms, and ___.
Foods with high water activity become potentially ___.
When cooling food to 41°F or lower, you have a total of ___ hours.
FAT TOM: Food, Acidity, Time, ___, Oxygen, Moisture.
Foods commonly linked to ___. Poultry and eggs, meat, milk and dairy, produce like tomatoes, peppers, and cantaloupes.
How quickly foodborne illness symptoms appear in a person is known as the ___.
A food handler cuts chicken on a yellow cutting board and beef on a red cutting board to prevent ___.
A food handler should divide a large stockpot of soup into ___ to cool it.
Bacteria grows well in food with ___ levels of moisture.
Foodborne illnesses associated with bacteria can be prevented by controlling ___.
The minimum internal cooking temperature for shell eggs that will be served immediately is ___.
When thawing food under potable running water, the water temperature should be ___ or below.
The Water Activity (aw) scale ranges from ___ to ___.
Most pathogens grow fastest between ___ .
Another way to prevent cross-contamination is by ___ food at different times.
Thaw frozen TCS food by submerging it under running, drinkable water at ___ or lower.
A whole chicken must be cooked to a minimum internal cooking temperature of ___.
Never thaw food at ___ temperature.
Leftovers that will be hot-held for service should be reheated to ___ degrees.
Bacteria grow well in food with high levels of moisture. The amount of moisture in food is measured with the ___ scale.
The minimum internal cooking temperature for stuffed meat, seafood, or poultry is ___.
The toxins found in some ___ cannot be destroyed by cooking or freezing them.
If partially cooking food during preparation, cool the food if it will not be served ___ or held for service.
When preparing egg dishes that need little or no cooking, it is best to use ___ shell eggs or egg products.
Digital thermometers read temperature ___ .
Seafood toxins can cause ___ and ___ .
Nontyphoidal Salmonella lives in many farm animals naturally, whereas Salmonella Typhi live in ___.
Wash produce under running water. The water should be a little ___ than the produce.
Biological contamination occurs from microorganisms that are only seen through a ___.
If you cool food to 70°F in 1 hour, you have ___ hours to get it to 41°F or below.
You should always use a ___ to check a food's internal temperature.
Most foodborne illnesses happen because TCS food has been ___ abused.
The only way to reduce pathogens in food to safe levels is to cook it to its ___ temperature, which is different for each food.
Food must be cooled from 70˚F to 41˚F within ___ hours.
Pathogens grow fastest between ___ and ___.
Shigella spp. is found in the feces of ___ .
You should place a thermometer probe into the ___ part of the food for the most accurate reading.
When cooling TCS food, the food must be cooled from 135°F to 70°F within ___ hours.
When possible, prep ready-to-eat food ___ raw food.
Infrared Thermometers are good for measuring ___ only.
Most bacteria need ___ to survive and grow.
After cooking TCS food in the microwave, let the covered food stand for at least ___ minutes after cooking to let the food temperature even out.
TCS foods must be cooled from ___ and ___ or lower within 6 hours.
Bacteria that cause foodborne illness grow in food with a pH level of ___ or higher.
If produce touches a surface that has been exposed to raw meat, seafood, or poultry, we call this ___.
Viruses require a ___ to grow.
However, the total cooling time cannot be longer than ___ hours.
Partial cooking during preparation: ___ the food immediately after initial cooking.
Do not cook food for more than ___ minutes when partial cooking during prepping.
When calibrating with the ice point method, place the probe in ice water and adjust to ___.
The minimum internal cooking temperature for ground seafood is ___.
Raw or undercooked dishes made for high-risk populations must use eggs that have been ___.
A shard of bone found in ground beef would be considered a ___ contaminant.
The path that food takes through your operation is known as ___.
The longer food stays in the ___ zone, the more time pathogens have to grow.
The Big Nine Allergens account for ___ of all allergic reactions in the U.S.
Plants, mushrooms, and seafood can carry ___ and are considered ___ contaminants.
Most bacteria need nutrients to survive. ___ food supports the growth of bacteria better than other types of food.
Cooked fruit, vegetables, grains, and legumes that will be hot-held for service must be heated to a minimum internal temperature of ___.
Food is being temperature abused whenever it is cooked to the wrong ___.
Cool food from 135°F to 70°F within two hours, then cool it from 70°F to 41°F or lower in the next ___.
Shigella spp. is found in the ___ of infected humans
Use one set of cutting boards and utensils for raw poultry, one for raw meat, one for ready-to-eat food, and another for ___.
Cross-contamination can happen at ___ in the flow of food.
TCS foods must be cooled from 135°F to 41°F or lower within ___ hours.
Pewter, copper, zinc, and some types of painted pottery are an example of a ___ contaminant.
Food that is to be reheated for hot-holding must be reheated to a minimum internal temperature of ___.
While cooking reduces pathogens in food, it does not destroy ___ or ___ they may have produced.
When metal shavings, staples, or dirt get into food, we call this a ___ contaminant.
Ground beef, pork, and other meats must be heated to ___ for 17 seconds.
Food should be cooled from 135°F to 70°F within ___ hours, and then from 70°F to 41°F or lower within ___ hours.
The M in FAT TOM is significant because bacteria grow well in food with high levels of ___.
Some devices monitor both ___ and ___ .
The minimum internal cooking temperature for injected meat is ___.
Use separate equipment for ___ and ready-to-eat food.
The best way to prevent contamination from parasites is to ___.
Bimetallic-Stem is NOT useful for checking ___ food.
Some molds and mushrooms produce ___ .
Food that has become unsafe must be thrown out unless it can be safely ___.
Salmonella Typhi lives only in ___. People with typhoid fever carry it in the bloodstream and intestines
Commonly found in ground beef, ___ can cause bloody diarrhea and kidney failure in severe cases.
A benefit of infrared (laser) thermometers is less risk of ___ since they don’t touch the food.
How you reheat food depends on how you intend to ___ the food.
Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of ___.
Bacteria in food cannot be seen, smelled, or ___ .
Food should not be left at room temperature over ___ hours.
Thawing and refreezing shows that the food was ___.
Shell eggs for immediate service must be cooked to ___.
The minimum internal cooking temperature for any shell eggs that will be hot held for service is ___.
Prevent cross-contamination by using one ___ for fresh produce and a separate one for raw meat, poultry, and seafood.
Under the correct conditions, bacteria can ___ as often as every ___ minutes.
Flies can transfer this bacteria from ___ to food.
Make sure the thermometer is accurate, and if used to check food, thermometers must be accurate to plus or minus ___.
If you can cool food from 135°F to 70°F in less than ___ hours, you can use the remaining time to cool it to ___ in ___ hours.
Cool TCS food from 135˚F to 41˚F within ___ hours.
The onset time of foodborne illness symptoms can range from ___ minutes to ___ weeks.
Food commonly linked to ___: ground beef (raw and undercooked) and contaminated produce.
After intitial cooking of par-cooked food, cool it, then freeze or refrigerate it. If refrigerating, keep it at ___ or lower.
Insert the thermometer probe or stem into the ___ part of the food.
Meat, seafood, poultry, and eggs cooked in a microwave must reach ___.
When cooling food, an acceptable alternative to the two-stage cooling method is to use a ___.
Pork sausage must be cooked to ___ .
When using an infrared (laser) thermometer, there should be no ___. Do not take readings through metal or glass.
Food is temperature abused when it is cooked at the ___.
Hot food MUST be cooled from 135˚F to 70˚F in ___ hours.
Leftovers that will be hot-held must be reheated to a minimum internal temperature of ___.
Previously cooked and cooled TCS food can be ___ to any temperature for immediate service.
Bimetallic-Stemmed thermometers are good for ___ food.
Make sure the reheated food reaches 165°F within ___ from start to finish.
Toxins such as ___ are made by pathogens on the fish when it is time-temperature abused.
To keep food safe, you must control the amount of ___ it spends in the temperature danger zone.
Bacteria grow best in food that is neutral to slightly ___ .
Steaks or chops of pork, beef, and ___ must be heated to 145°F for 15 seconds.
Unsafe food is usually the result of ___ , which is the presence of harmful substances in food.
When checking the temperature of a dish or a food, be sure to check it in ___.
Pooled eggs should be cooked promptly after mixing, or they should be stored at ___ or lower.
With the two-stage cooling method, the total cooling time cannot exceed ___ hours.
Cool foods from 70˚F to 41˚F in ___ hours.
You should prep ready-to-eat food before ___ food to minimize the change of cross-contamination.
Cool TCS food from ___ to ___ or lower within 6 hours.
When cooking fruit, vegetables, grains, and legumes for hot holding, cook them to a minimum internal temperature of ___.
If you will be partial cooking something, do not cook initially for more than ___ minutes.
When checking temperatures every 4 hours, throw out food that is ___.
Reheating food for hot holding must be heated to the correct temperature of 165°F within ___ hours.
Parasites require a ___ to live and reproduce.
The minimum internal cooking temperature for poultry (whole/ground chicken, turkey, or duck) is ___.
The gradual thawing of frozen food to prep it for deep frying is called ___.
The yeast itself may look like a white or pink discoloration or ___.
Thermometers used to measure ___ must be accurate to within 2°F of the actual temperature.
A food allergen is a harmless ___ in food that some people are sensitive to.
Eggshells, chicken bones, and pits are considered a ___ -occurring physical contaminant.
If your establishment has one, use a ___ to cool food.
The food that tends to be linked with E. coli is ___.
Infrared thermometers only measure ___ temperatures and cannot measure internal temperatures.
Return prepared food to the cooler or cook it as ___ as possible.
To cool soups, add ___ but if you do this, add less ___ when cooking.
During the second stage of the two-stage cooling method, food is cooled from 70°F to 41°F or lower within ___ hours.
Cooking can't kill ___ or ___ already in food.
A cook plated a chicken breast after making sure it was cooked to 155°F. This is an example of ___.
The temperature danger zone is when ___ can grow.
Raw chicken breast left out at room temperature on a prep table is an example of ___ abuse.
If hot TCS food has not cooled to 70°F within 2 hours, it must be ___ and then cooled again.
One of the best ways to avoid cross-contact when working with ___ is to ___.
You may cool food using an ice paddle, a blast chiller, or an ___.
Shigellosis can be transferred by ___ , by transferring the bacteria from feces to food.
Ground beef must be cooked to ___ .
There are more than ___ food allergies.
Bacteria grow best in food with little or no ___.
A Bimetallic-Stemmed thermometer can be adjusted with a calibration nut if it is no longer ___.
The most common symptoms of foodborne illness are ___ and ___.
Yeast, Mold, and Mushrooms are classified as ___.
The sensing area on thermocouples and thermistors is on the tip of the probe, making them useful for checking ___ foods
FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and ___.
Cook food in a microwave to ___ .
Symptoms and onset times vary with the type of ___ .
Food must be cooled from 135˚F to ___ within two hours.
Reheat TCS foods to at least ___ for hot holding.
A Bimetallic-Stemmed thermometer is useful for checking the temperature of ___ or ___ food.
Thermometers must be ___ regularly. Most important, they must be cleaned and sanitized before and after each use.
Sliced fruit is considered a ___ food.
When cooling food to 70˚F, you have ___ hours.
TCS food must be cooled from ___ to ___ within how many hours.
Placing hot food in the refrigerator can cause a ___ of the existing food in the refrigerator.
Pooled eggs are eggs that are cracked open and ___ in a container.
The most important measure to prevent bacterial foodborne illness is controlling ___.
Food requiring time and temperature for safety is called ___ food.
Most illnesses from chemical toxins occur within ___.
A cherry pit was left in a cherry pie. This is an example of ___ contamination.
Prevention measure for Shigella spp. bacteria: control ___ inside and outside of the operation.
The toxin from a poisonous mushroom would be considered a ___ contaminant in food.
If you check food temperatures every ___ hours, food in the Temperature Danger Zone must be discarded.
Improper hot holding and improper cooling are both examples of ___.
When frozen food is thawed and exposed to the temperature danger zone, ___ will begin to grow in the food.
Food is being temperature abused when it is in the ___ .
The minimum internal cooking temperature for a roast of pork, beef, veal, or lamb is ___.
Produce can be treated by washing it in water containing ___.
If you need to use the same table to prep different types of food, prep raw meat, fish and poultry, and ready-to-eat food ___.
Bacteria need time to grow. They're more likely to reach ___. when they spend more time in the temperature danger zone
The minimum cooking temperature for seafood is ___.
Food reheated for hot holding must be reheated within ___ hours to an internal temperature of ___ for ___ seconds.
Cool food from 70˚F to ___ within ___ hours.
Caesar salad and hollandaise sauce use undercooked eggs, so ___ eggs must be used for their preparation.
Acidity is measured by pH. 0 is highly ___ and 14 is highly ___. Middle is ___.
Pasta, egg, chicken, tuna, and potato salads are often linked to foodborne illness because they are not ___ after preparation.
Contaminated food often looks, tastes, and ___ the same as any other food.
When cooling down a product, you have a total of ___ hours.
An infrared thermometer should not be used to check the temperature of hot-held food because it cannot measure ___ temperatures.
FAT TOM is an acronym that helps people remember the ___ that bacteria need to grow.
TCS stands for ___.
Cross-contact refers to the passing of ___ to food or food-contact surfaces.
Food can be thawed under running drinkable water at ___ or lower.
When unsure about a food’s safety, follow the rule: “When in doubt, ___”.
Partial cooking during preparation: Do not cook the food for longer than ___ minutes during initial cooking.
The minimum internal cooking temperature for commercially raised game is ___.
Before using a thermometer, it must be ___ .
What happens if a pan of raw chicken is set on a prep table too long? This is an example of ___.
Yellow colored detergent that was inadvertently used to make a batch of lemonade would be considered a ___ hazard.
The most important tool to monitor temperature is a ___.
If using the same prep table, prep raw meat, fish, and poultry at a different ___ than ready-to-eat food.
When par-cooking, heat the food to its ___ before selling or serving it.
A food handler can cool a large stockpot of clam chowder by placing it into a ___.
Never add sulfites to produce that will be eaten ___.
ROP food is especially at risk of ___ growth.
If a restaurant is serving high-risk populations, it should use ___ eggs when serving dishes that are raw or undercooked.
When cooling food, stir with an ___.
Inserting a thermometer into the ___ part of the fish is the best way to check the temperature of fresh fish.
Insert the thermometer probe or stem in the thickest part of the food and take at least ___ readings in different spots.
Bacteria grow fastest between 70˚F and ___.
Leftover food that will be ___, must be reheated to a minimum internal temperature of 165°F.
Reheat ready-to-eat food to an internal temperature of ___.
The Flow of Food begins with ___ and ends with ___.
Some bacteria need ___ to grow, others grow when ___ is not there.
Glass thermometers, such as candy thermometers, can become a ___ if they break.
Cook pooled eggs ___ or store at ___ or less.
Fruits and vegetables must be cooked to ___ for hot holding.
Only remove as much food from the cooler as you can prep in a short period of time to help prevent ___.
When you are working with food, it's key to work quickly in ___ batches.
If your menu includes TCS items that are ___ such as animal products you must disclose it on the menu next to these items.
When thawing food, you can submerge food under running potable water at ___ or lower.
Enterohemorrhagic and shiga toxin-producing E. coli can be found in the intestines of ___ but also found in infected people
The minimum internal cooking temperature for ground meat is ___.
The minimum internal cooking temperature for steaks, pork chops, beef chops, or lamb chops is ___.
A chef used a cutting board to prep fish and then used it to prep fruit salad. This is an example of ___.
Food that is to be reheated and used immediately can be reheated to ___ temperature.
The minimum internal cooking temperature for ratite meat (ostrich, emu) is ___.
Using one cutting board for chicken and another cutting board for vegetables reduces the risk of ___.
The minimum internal cooking temperature for mechanically tenderized meat is ___.
The more time bacteria spend in the Temperature Danger Zone, the more opportunity they have to grow to ___.
Once the minimum internal cooking temperature is reached in food, it must be held for a ___.
When more than 2 eggs are cracked open and combined in a container, they are called ___ eggs.
The minimum internal temperature of a thin hamburger patty or fish filet is best measured with a ___ thermometer.
Allow at least ___ seconds after you insert the thermometer stem into the food for the reading to steady.
Processed and packaged RTE food reheated for hot-holding must be reheated to an internal temperature of at least ___.
Previously cooked food that is reheated for hot holding must reach ___.
Viruses, parasites, fungi, and bacteria that get into food are ___ contaminants.
Before checking the temperature, pick the ___ for the food.
To prevent cross-contamination, prepare raw meat, fish, and poultry at different times than ___ food.
When par cooking, do not cook the food for longer than ___ minutes during initial cooking.
Bacteria grows best at a water activity level of ___.
Cool food to ___ before placing in a refrigerator.
Toxins cannot be destroyed by ___ or ___.
Before serving, always ___ all produce (vegetables, fruits).
Pathogens are ___ that cause illness.
If you use food or color ___, never exceed legal limits and never use them to alter the appearance of food.
First, cool food from 135°F to 70°F within the first ___ hours, then cool it to 41°F or lower in the next ___ hours.
The best way to thaw food is in a cooler, keeping its temperature at ___ or lower.
When checking temperatures with a bimetallic stemmed thermometer, insert the stem into the food up to the ___.
Seafood toxins occur in certain fish that eat ___ that have consumed the ___.
You may thaw food in a microwave oven if it will be ___ in a conventional oven immediately after thawing.
Poor food quality can be a sign that food has been ___ abused and may be unsafe.
Never use ___ equipment to reheat food unless it's designed for it.
The minimum internal cooking temperature for stuffing made with fish, meat, or poultry is ___.
If you mainly serve a high-risk population, you can use unpasteurized eggs if the dish will be ___ all the way through.
When soaking or storing produce in standing water or an ice water slurry, do not ___ different items or multiple batches of the same item.
When thawing a food item under running water, the temperature of the food must never go above ___ for over four hours.
Some operations partially cook food during prep and then finish cooking it just before service. Partial cooking is also called ___
Bacteria grow well in food with high levels of ___.
To prevent time-temperature abuse, you should only remove as much food from the cooler as you can ___ in a short period of time.
Salmonella infection is one of the most common foodborne illnesses and ___ are particularly likely to be contaminated with it.
When cooking TCS food in the microwave, check the temperature in at least ___ places to make sure that the food is cooked through.
When using a thermometer to check the minimum internal temperature of the item, the reading should be held for ___.
Bacteria that cause foodborne illness grow in food with a water activity (aw) level of ___ or higher.
The food that tends to be linked with Shigella is food that is easily contaminated by ___ such as salads containing TCS food.
Onset times for foodborne illness range from ___ to ___.
Food commonly linked to the virus ___: ready-to-eat foods, shellfish from contaminated waters.
When enough of an allergen is eaten, a ___ can occur.
Often food is recalled when food ___ have not been identified on the label.
Cross-contact occurs when different types of food are cooked in ___.
One way to prevent cross-contamination is to use ___ equipment.
Poultry, whole or ground, must be cooked to ___.
If you can cool the food from 135°F to 70°F in less than 2 hours, you can use the remaining time to cool it to ___.
Store TCS food at an internal temperature of ___ or lower or ___ or higher.
While viruses do not grow in food, they can be transferred to food and remain ___ in food.
Roasts should be held at 145˚F for ___ .
