Conducts research into the causes of foodborne-illness outbreaks and investigate outbreaks when they happen

What is the first (1st) Risk Factor in "How Food Becomes Unsafe"?

Inspects all food except meat, poultry, eggs and issues the Food Code

What is the second (2nd) Risk Factor in "How Food Becomes Unsafe"?

Why are preschoolers one of the easiest to catch a foodborne illness?

What is the minimum internal cooking temperature for ground beef patties?

How do you practice good hygiene?

Inspects all meat, poultry, eggs

What is the third (3rd) Risk Factor in "How Food Becomes Unsafe"?

What is the temperature range of the Temperature Danger Zone?

What is the range of temperatures where bacteria grows most rapidly?

Of the six letter of “FAT TOM”, which 2 do food managers have the best control?

What is the best way in defining fat tom?

What are the measurements of the allumette cut?

Issue licenses and permits and approve construction

What is the fourth (4th) Risk Factor in "How Food Becomes Unsafe"?

What does the letter “A” stand for in the acronym FAT TOM

What comes first . . . “Green bucket or Red bucket”

For how long must you wash your hands properly?

What is the fifth (5th) Risk Factor in "How Food Becomes Unsafe"?

What is the minimum internal cooking temperature for your Thanksging Turkey?

What is the minimum internal cooking temperature for your Thanksging pan of Dressing/Stuffing?

What is the minimum internal cooking temperature for your Thanksging Green Been Casserole?

What is the proper minimum temperature at which to store your leftovers from Thanksging Dinner in the refrigerator?