TIME & TEMPERATURE
FOODBORNE ILLNESS
PERSONAL HYGIENE
FOOD STORAGE
MISCELLANEOUS
100
How long can you keep hot or cold foods at room temperature?
What is 4 hours
100
What 3 groups are most at risk of foodborne illness?
What is elderly, pre-school age children, individuals with compromised immune systems
100
How long should you wash your hands?
What is 20 seconds.
100
What is it called when you must rotate earliest purchased or produced goods in your inventory?
what is First-in-first-out (FIFO) method
100
What is the only food that never expires?
What is Honey
200
What is one of the 4 ways you can cool hot food?
What is Ice water bath, blast chiller, ice paddle, ice or cold water as ingredient for stews & soups
200
What should you do if a Dialysis client says they can eat regular food?
What is call the dialysis center and verify the clients claim.
200
What are 3 instances in which you would need to change your gloves?
What is dirty or torn, before beginning a new task, after an interruption such as taking a phone call, after handling meat, after 4 hours of continuous use and etc.
200
What do you mark on food that will be stored?
What is a use by date
200
What candy represents Halloween?
What is candy corn
300
What is the meaning of TCS?
What is Time/Temperature Control for Safety
300
What is the current foodborne illness that hit the news? what was it linked to?
What is Cyclospora and Lettuce
300
What should you watch for when you suspect a co-worker is sick?
What is, upset stomach, vomiting, excessive trips to the bathroom, yellowing of skin, eyes, and fingernails, cold sweats/chills, persistent sneezing/blowing nose, coughing often.
300
What should you always do before signing off each item in a delivery?
what is Inspect and return any items that are damaged or appear in poor quality.
300
What is Kristins worst enemy? (it is a leafy food)
What is Cilantro
400
When reheating food, what is the hot holding temperature?
What is 165F
400
What is the most common source of salmonella infections?
What is chicken
400
Jordan just finished adjusting his beard restraint and gloves. Jordan notices that Maya is wearing long freshly painted nails. He compliments her and they chat for a bit then begin preparing food for the day. What hazards should be addressed?
Maya should be wearing intact gloves before preparing food.
400
How many inches should stored food be off the ground?
what is 6 inches
400
What is the Oodham name for White Tepary Beans?
What is Stotoah Bavi
500
Between what temperatures do most foodborne pathogens grow most quickly?
What is between 70F and 125F (21C and 52C)
500
What does FAT TOM mean?
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture
500
who should you notify when an employee is infected with a foodborne illness? What should you do to prevent other foodborne illness infections?
What is notify local health departments and regulatory authorities then Document and train your staff.
500
What is the correct way to store the items below from top to bottom?
Seafood, Ground meat and ground fish, Whole and ground Poultry, Ready-to-eat food, and whole cuts of beef and pork
1. Ready-to-eat Food
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat and ground fish
5. Whole and ground poultry
500
What scaled is used to measure spiciness?
What is the Scoville Scale