Grooming habits
HACCP
Temperatures
Food Receiving and Storage
Terms
100
good grooming means
What is bathing daily with soap and water
100
HACCP stands for
What is Hazard Analysis Critical Control Point
100
145 F for 15 seconds is the internal cooking temp for (6)
What is internal cooking temp for pork, fish, eggs, steak, veal, lamb
100
FIFO stands for
What is first in, first out
100
movement of chemicals or organisms from one place to another
What is cross contamination
200
fingernails should be
What is clean, trimmed and short
200
A step in the flow of food where contamination can be prevented or eliminated
What is a critical control point
200
165 F for 15 seconds is the internal cooking temp for (3)
What is poultry, stuffed meats and casseroles
200
dry storage areas should be a temperature between
What is 50F and 70F
200
harmful organisms or substances
What is toxins
300
when handling ready to eat food you need
What is gloves
300
lowest temperature at which foods can be safely cooked
What is called the minimum internal temperature
300
food needs to be held for service at this temp
What is 135 F
300
products that have been heated at temperatures that kill bacteria have been
What is pasteurized
300
used to clean walls, floors, prep surfaces, equipment, and utensils
What is detergents
400
every two hrs you should do what in the kitchen
What is wash your hands
400
41 - 135 degrees Fahrenheit
What is the temperature danger zone
400
roasts should cook till this internal temperature for this amount of time
What is 145 F for 4 minutes
400
what are the three types of food storage?
What is dry, frozen, refrigerated
400
reducing the number of microorganisms on the surface
What is sanitizing
500
special liquids that kill bacteria on your hands without the use of water
What is hand sanitizers
500
thermometers measure
What is the internal temperature of cooked food
500
Fill in the blank cooling foods that have an internal temp of 140F, should drop to 70F within ___ hrs and to 41F or below within ____ hrs
What is 2 and 4
500
safety and sanitation begins with_______ food.
What is receiving
500
single celled organisms that can make people very sick
What is bacteria
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