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