Food Safety
Hot foods being held for service must be maintained at or above this temperature.
What is 135°F?
Regardless of what else is on the tray, a reimbursable lunch or breakfast must always include at least a 1/2 cup portion size of this
What is a fruit and/or vegetable?
Hair, glass, metal, and plastic in food are examples of this specific type of contamination.
What is physical contamination?
Instead of standing on chairs, boxes, or unstable surfaces to reach high items, staff should always use one of these.
What is a ladder (or step stool)?
When scrubbing hands and arms with soap and warm water, you should scrub for at least this long.
What is 20 seconds?
Leftovers must be reheated to at least this internal temperature before serving.
What is 165°F?
This item does not count as one of the required meal components in school meals and cannot be served as a substitute for milk.
What is water?
The acronym HACCP stands for this process used to identify and control potential food safety hazards.
What is Hazard Analysis Critical Control Point?
Wet or greasy floors, uncleaned spills, and footwear with poor traction are leading causes of these common workplace incidents.
What are slips?
When wearing jewelry in the kitchen, employees are limited to only this type.
What is a plain wedding band?
While steaks and fish require an internal cooking temperature of 145°F, ground meats like beef and pork must reach this temperature.
What is 160°F?
Schools participating in OVS must offer at least this many total food items from the three required food components at breakfast.
What is four (4)?
To prevent cross-contamination in a cooler, raw foods must always be stored in this relation to cooked or ready-to-eat foods.
What is below them?
When climbing up or down a ladder, you should always maintain this many points of contact.
What is three (3)?
To maintain proper personal hygiene standards, food service workers should keep their fingernails trimmed and free of this.
What is nail polish?
Cold foods being held for service must be maintained at or below this temperature.
What is 41°F?
A high school student selects oven-baked chicken and 1/2 cup of sliced apples. State why this is NOT a reimbursable meal.
What is because it only contains two (2) components? (Requires at least 3 components)
In HACCP Principle 3, setting measurable rules like "chicken must reach 165°F for 15 seconds" is known as establishing these.
What are Critical Limits?
This process removes dirt and food soils from surfaces, whereas sanitizing reduces microorganisms to safe levels.
What is cleaning?
To meet daily personal hygiene fundamentals and prevent foreign contamination, food service workers must arrive at work wearing this condition of apparel.
What is clean clothing?
This temperature range, spanning from 41°F to 135°F, is where bacteria multiply most rapidly.
What is the Temperature Danger Zone?
An elementary student selects a hamburger patty on a whole grain bun and a portion of peaches. State whether this meal qualifies as reimbursable.
What is Yes? (Contains 3 full components—meat, grain, fruit—and includes at least 1/2 cup of fruit)
Unintended exposure to ingredients like peanuts or dairy causes this specific type of contamination hazard.
What is allergenic contamination?
Cluttered walkways, open drawers, cord hazard lines, and loose tiles are primary causes of this type of workplace incident.
What are trips?
Except for washing hands with warm water and soap, name two things you should NEVER do at a designated handwashing sink.
What are prep food, dump dirty water, or stack supplies/dishes?