Intro to Food Safety
The three high-risk populations for foodborne illnesses
What are elderly people, pre-school age children, people with comprised immune systems?
The temperature danger zone is
41 degrees to 135 degrees
The length of time you should wash your hand for
What are at least 20 seconds?
You separate _____ from fruits and vegetables to prevent cross-contamination
What is raw meat?
Reducing pathogens to safe levels
What is Sanitizing?
The four biological contaminates
What are bacteria, fungi, parasite, and viruses
You should never leave food out for more than
What is two hours?
Employees should not wear
What are dirty uniforms?
The correct order to arrange the refrigerator
What are RTE foods, then fish, then whole cuts of meat, then ground meats, then poultry?
Every four hours
What is how often a food contact surface needs to be cleaned and sanitized?
Pathogens need this to grow
What is moisture?
The three safe ways to thaw food
What is in the refrigerator, in cold water, or in the microwave?
The sixth step of washing your hands
What is turning off the water with a paper towel?
The reason poultry is not placed on top of RTE foods or other kinds of meat
What is it could leak and cause cross-contamination?
This should be done when throwing away chemicals
What are follow label instructions and regulatory requirements?
FATTOM stands for
What is food, acidity, temperature, time, oxygen, and moisture?
Three reasons to calibrate a thermometer
What is if you drop it, if you left it in the freezer, and before each shift?
The only piece of jewelry you are allowed to wear in the kitchen
What are wedding bands?
FIFO is
First in first out
You should only use cleaners for their intended use. For example, do not use glass cleaner on countertops.
What is true?
Chemical hazards to food safety
What are pesticides, herbicides, cleaners, sanitizers, or polishers
The USDA's Food Safety and Inspection Service (FSIS) recommends cooking a whole chicken and parts of the chicken (like the breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing to this degree
What are 165 degrees F?
Your hair should be under this when working
What is a hat or hair net?
You should use ______ prep tables to prevent cross-contamination
What is separate?
The last step to cleaning and sanitizing a surface
What is allowing the surface to air-dry?