POP QUIZ SANITATION

1ST STAGE OF BACTERIA GROWTH PHASE

BACTERIA NEED AN OXYGENT CALL AS

Establish Critical Limits is the HACCP Principle number...

BACTERIA SUCCESSFULLY GROWTH ON FOOD WHEN EXPOSE MORE THAN ___ HOURS?

The transfer of harmful bacteria from one surface to another KNOWN AS?

What is the correct temperature range for the "danger zone," where bacteria grow rapidly?

• 0°C – 4°C

• 5°C – 60°C

• 70°C – 100°C

• -18°C – 0°C

Which of the following is the most effective way to prevent foodborne illnesses in foodservice?

• Storing raw meat above ready-to-eat food

• Using the same cutting board for raw and cooked foods

• Keeping food at room temperature for long periods

• Washing hands properly and frequently

Which of the following is NOT a proper method for thawing frozen food safely?

• At room temperature

• In the refrigerator

• In a microwave,

• Under cold running water

What is the primary reason food handlers should avoid touching ready-to-eat food with bare hands?

• To prevent cross-contact with allergens

• To keep food at the correct temperature

• To improve food presentation

• To prevent contamination from bacteria and viruses

Which of the following is NOT a phase in the bacterial growth cycle?

• Lag phase

• Dormant phase

• Stationary phase

• Decline phase