Temperatures
What is the temperature danger zone?
What is 41-135?
What is cross contamination?
What is the transfer of pathogens from one surface to another?
What are the three types of food safety hazards?
What is physical, chemical, and biological?
How long should you wash your hands?
What is 20 seconds or the happy birthday song twice?
Where should you wash your hands?
What is a designated handwashing station?
What is the proper cooking temperature for poultry?
What is 165F?
When handling food for a customer with a food allergy you should...
What are the signs of pests?
What is droppings, nests, and damage to products?
When should hand antiseptics be used?
What is the only jewelry allowed in the kitchen?
What is a plain band ring?
What is the proper cooking temperature for ground meat?
What is 155F?
What should you do if cross contamination occurs?
What is set the item aside and tell your manager?
What are the four proper ways to defrost food?
What is microwave, running water, refridgerator, and thawing as part of the cooking process?
What are the four steps to preparing a surface for food prep?
What is wash, rinse, sanitize, air dry?
What symptoms of sickness should be reported to your manager?
What is Vomiting, diarrhea, jaundice, sore throat and a fever?
What is the proper cooking temperature for seafood?
145F
How should ready to eat food be handled?
What is with tongs, parchment paper, or gloves on?
Reject seafood if...
What is slimy, sticky, or dry?
Where should cleaning chemicals be stored?
What is away from food and food prep areas?
What is FIFO?
What is First in, First out?
What is the proper cooking temperature for cooked vegetables?
What is 135F?
What are the big eight allergens?
What is Eggs and egg products, Milk and milk products, Soy and soy products, Wheat, Fish, Shellfish, Tree nuts, Peanuts
What are the 12 TCS foods?
What is milk, eggs, poultry, fish, meat, seafood, baked potatoes, cooked rice, tofu, sliced tomatoes and melons, bean sprouts, untreated garlic and oil mixtures.
What surfaces require cleaning AND sanitizing?
What is food contact surfaces?
What order should food be stored in the fridge (top to bottom)?
What is Ready to eat, seafood, whole cuts of meat, ground meat, poultry?