The temperature to which refrigerated food should be maintained.
What is 41 degrees or less
100
Eat homemade mayonnaise with raw eggs in it and you may get this.
What is Salmonella
100
The maximum time Potentially Hazardous Foods (PHF) can be held in the temperature Danger Zone.
What is 4 hours
100
1 gallon has this many quarts.
What is 4 quarts
100
Using the same knife and cutting board to cut raw meat and fresh vegetables
What is cross contamination
200
The minimum amount of time you should wash your hands under running water.
What is 20 seconds.
200
Cooking ground meat to 155 degrees for 15 seconds can prevent the growth of this pathogen.
What is E. Coli
200
This organization will enforce the food safety rules in the Ohio Food Code.
What is Ohio Department of Health
200
2 Tablespoons is the equivalent of this many teaspoons.
What is 6 teaspoons
200
Plastic chopping boards are safer than wood cutting boards. True or False
What is False - most important to clean boards properly after every use!
300
The minimum temperature that foods should be held on the steam table.
What is 135 degrees.
300
Holding foil wrapped baked potatoes below 140 degrees will encourage this pathogen growth.
What is Clostridium Botulinum (Botulism)
300
All of these foods except 2 are considered Potentialy Hazardous Foods (PHF):
1) baked bread 2) hard cooked eggs 3) tomato ketchup 4) boiled potatoes 5) raw fish
What is baked bread and tomato ketchup
300
The number of cups in 1 quart.
What is 4 cups
300
The final rinse temperature of a high temp dish machine.
What is 180 degrees
400
Cook muscle meats safely to this temperature.
What is 145 degrees.
400
Name 4 of the 6 factors that affect food bacterial growth.
What is food type, acidity, time, temperature, oxygen and moisture (FAT TOM).
400
Place meat on this shelf in the refrigerator when thawing.
What is bottom or lowest shelf
400
A pound of butter equals this many cups.
What is 2 cups
400
The final rinse temperature of a low temp dish machine.
What is 140 degrees
500
The cooking time and temperature for poultry.
What is 15 seconds and 165 degrees.
500
This pathogen is found in the nose, throat, hair and skin of all healthy people.
What is Staph
500
Refrigerate perishable foods within how many hours after serving.
What is 2 hours
500
The number of ounces in 2 pounds.
What is 32 ounces
500
The frequency in which a piece of kitchen equipment that has been used to prepare food is washed and sanitized.
What is after every use if preparing different foods or at least every 2 hours if continuously preparing the same food.