Food Safety Flashcard

Front

Minimum internal temperature to reheat leftover or previously prepared TCS food for service.

Back

165°F

Front

Pathogens grow well in food that has a temperature between

Back

41°F and 135°F.

Front

Why must food-contact surfaces be sanitized?

Back

To reduce pathogens on the surfaces to safe levels

Front

A foodborne-illness outbreak occurs when

Back

two or more people get the same illness after eating the same food.

Front

A food handler should not go to work if he or she has which symptom?

Back

Diarrhea

Front

Which area must be controlled to prevent viruses from causing a foodborne illness?

Back

Personal hygiene

Front

What document describes the hazards of chemicals in a restaurant or foodservice operation?

Back

Safety Data Sheet (SDS)

Front

Which items are common food allergens?

Back

Wheat and nuts

Front

At what temperature should fresh pork be received?

Back

41°F or lower

Front

Where should foodservice chemicals, such as cleaners and sanitizers, be stored?

Back

Away from food and utensils