Food Safety and Temperature Control Quiz

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Questions and Answers

Which of the following is NOT one of the 6 conditions necessary for bacterial growth?

Oxygen
Vitamin content (correct)
Acidity
Moisture

What does the acronym TCS stand for in food safety?

Time and Temperature Control for Safety (correct)
Total Cooking Solutions
Temperature Control Systems
Toxic Chemical Substance

What is the maximum number of hours that food can safely remain in the temperature danger zone?

2 hours
6 hours
8 hours
4 hours (correct)

Which of the following foods is NOT considered a Time and Temperature Control for Safety (TCS) food?

<p>Dried beans (D)</p> Signup and view all the answers

At what temperature should ground meat be cooked to ensure safety?

<p>155°F (B)</p> Signup and view all the answers

Flashcards

What are the 6 conditions for bacteria growth? (FATTOM)

The conditions necessary for bacteria to thrive and multiply. They include: Food (nutrients), Acidity (pH), Time (duration of exposure), Temperature (ideal range), Oxygen (presence or absence), and Moisture (water activity).

What are TCS foods?

Foods that must be kept at specific temperatures to prevent the growth of harmful bacteria and ensure safety. Examples include meat, poultry, seafood, dairy products, cooked rice, and beans.

What is the temperature danger zone?

A temperature range between 41°F and 135°F where harmful bacteria can multiply rapidly. It’s a critical zone for food safety.

How long can food stay in the temperature danger zone?

The maximum time food can be held within the temperature danger zone before it becomes unsafe to eat. This is generally 4 hours.

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What are 4 symptoms of foodborne illnesses?

Common symptoms of foodborne illnesses caused by bacteria, which include fever, headache, nausea, and vomiting.

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Study Notes

Foodborne Illness

Bacteria need six factors to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture (FATTOM)
Common foodborne illness symptoms include: Fever, Headache, Nausea, and Vomiting
Bad food can sometimes look and smell normal. When in doubt, discard it.

Time and Temperature Control for Safety (TCS) Foods

TCS foods are foods that need time and temperature control to prevent bacteria from growing and causing illness.
Examples include: fish, milk, beans, tomatoes, meat, and rice.
The temperature danger zone is 41°F to 135°F. Food should not be left in this temperature range for more than 4 hours.