Front
At what temperature should hot TCS food be received?
Back
135°F (57°C) or higher
Reject the delivery if it does not meet this requirement.
Public Deck
Food Handler Certification - Safety Essentials
Prepare for your food handler certification exam with 40 cards covering food safety, hygiene, and contamination prevention.
AnyFlashcards40 cards
Preview
Front
What are the 'Big Six' pathogens identified by the FDA?
Back
Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, and Norovirus
These are highly contagious and can cause severe illness.
Front
What is the primary source of Salmonella Typhi?
Back
Human bloodstream and intestinal tract
Commonly linked to ready-to-eat foods and beverages.
Front
How is Shigella spp. most commonly transmitted to food?
Back
Flies or contaminated water
Often spread when food handlers do not wash hands after using the restroom.
Front
Which foodborne illness is commonly linked to undercooked ground beef?
Back
Shiga toxin-producing E. coli (STEC)
Also found in contaminated produce.
Front
What is a unique symptom of Hepatitis A?
Back
Jaundice (yellowing of the skin and eyes)
Symptoms may not appear for weeks after infection.
Front
Why is Norovirus so dangerous in a food service environment?
Back
It is highly contagious and spreads rapidly
Often transmitted via the fecal-oral route or vomit particles.
Front
What are the most common symptoms of foodborne illness?
Back
Diarrhea, vomiting, fever, nausea, and abdominal cramps
Onset times can range from 30 minutes to six weeks.
Front
What does the acronym FAT TOM stand for?
Back
Food, Acidity, Temperature, Time, Oxygen, and Moisture
These are the six conditions bacteria need to grow.
Front
Which FAT TOM condition is easiest for a food handler to control?
Back
Time and Temperature
Limiting the time food spends in the danger zone is critical.
+ 30 more cards
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