Question: Temperature Danger Zone (more than 4 hours)

Answer: 41 - 135

especially fast: 70-125

Question: Contaminants

Answer: Bio: most outbreaks, most hazordous: parasites, viruses, bacteria, fungi

Physical: foreign objects, finger nails, bones

Chemical: cleaners, sanitizers

Question: FATTOM - what bacteria needs to grow

Answer: Food

Acid

Temperature (41-135)

Time

Oxygen

Moisture

Question: 4 types of pathogens

Answer: fungi, bacteria, parasites, virsuses

Question: the big 6 - foodborne illnesses

Answer: -Shigella (personal hygeine)

-salmonella (cross contamination)

-e. coli (time & temp)

-hepatitis A (virus)

-norovirus (virus)

Question: bacteria grows best in food that is

Answer: neutral to slightly acidic 7.5 - 4.6

Question: viruses

Answer: carried by humans & animals

leading cause of foodborne illnesses

Question: Mold does not need what to survive

Answer: a host

Question: Which of the following foods is commonly associated with an outbreak of Bacillus cereus?

Answer: cooked rice

Question: What is the best way to show employees that management supports food safety policies?

Answer: actions- setting a good example