Foods II Final Exam Study Flashcard 1

Front

TCS Foods must be held at the correct internal temperature. You should hold hot food at ______ degrees Fahrenheit or higher and hold cold food at ______ degrees Fahrenheit or lower.

Back

Hot food at 135 degrees Fahrenheit or higher; cold food at 41 degrees Fahrenheit or lower.

Front

What is one way biological contamination happens?

Back

Having diarrhea while working

Front

Food becomes contaminated when objects get into it or when natural objects are left in food. All of the following are physical contaminants except: Sanitizing spray, Fish Bones, Rock, Jewelry

Back

Sanitizing spray

Front

Food becomes contaminated when objects get into it or when natural objects are left in food. All of the following are physical contaminants except: Fingernail, Staple, Bandage, Pesticides

Back

Pesticides

Front

Food becomes contaminated when objects get into it or when natural objects are left in food. All of the following are physical contaminants except: Fruit Pit, straight pin, copper, steak bone

Back

copper

Front

What step in the lean canvas model (LCM) is advertising?

Back

It is the 5th step called Channels.

Front

A simple fluid diagram that captures a business model and used by entrepreneurs is:

Back

Lean Canvas Model (LCM)

Front

One of the major bacteria that cause foodborne illness is Shiga toxin-producing Escherichia coli also known as E. coli. This can come from: Salads, Raw Poultry and eggs, Raw undercooked ground beef (hamburgers), Milk and Dairy products

Back

Raw undercooked ground beef (hamburgers)

Front

Nontyphoidal Salmonella bacteria can make a person very sick. Food linked with this bacteria is: Poultry and Eggs, Ready to eat foods, Beverages, Shrimp

Back

Poultry and Eggs

Front

A highly contagious virus that causes foodborne illness is:

Back

Norovirus