Food Storage
The place that raw meat (such as chicken) should be stored
At the bottom
The amount of time that reheated food has to reach 165°
2 hours
The rule to remember the correct stock rotation
First In, First Out (FIFO)
The place where you should wash your hands
Designated hand wash sink
Incorrect cooling, reheating, hot/cold holding is the 2nd biggest cause of this
Foodborne illness
The minimum amount of space above the floor that food must be stored at
6 inches
The temperature that cooked, chilled foods that are being re-heated need to reheated to
165°
The process that removes visible soil and contamination (food residue, dirt, grease) from surfaces
Cleaning
An acceptable form of jewelry for a food handler to wear
Plain wedding band
The 3 main types of contamination
Physical, chemical and biological
The category of items that should be stored at the top of the Food Storage Hierarchy
Ready-to-Eat, Fully Cooked Foods
The temperature that cold, potentially hazardous food must be maintained at
41° F or below
The Big 8 Allergens responsible for 90% of all food-related allergies in the US
MILK
EGG
WHEAT
SOY
TREE NUTS
PEANUTS
FISH
SHELLFISH
Food-handling ________ must be changed frequently
gloves
5 symptoms of food borne illness
•Vomiting
•Diarrhea
•Jaundice
•Open sores
•Runny nose or eyes
•Sore throat with a fever
The type of food that needs to be stored first after delivery
Chilled
The temperature that hot, cooked potentially hazardous food must be maintained at
135° F or above
What we should do if we receive dented cans or foods at unsafe temperatures
REJECT THEM! :)
The five basic steps for cleaning effectively
Scraping, washing, rinsing, sanitizing and air drying
The term that describes when two or more people get the same illness from the same contaminated food or drink
Outbreak
The three things that need to be on a label for prepared and re-packaged items
1. Date
2. Product Name
3. Initials
The temperature danger zone of food
Between 41°F and 135°
The step of the 4R Food Safety Plan where we collect documentation that we are safely receiving TCS foods
Receiving
The minimum amount of time you should wash your hands
20 seconds
The Big 6 Foodborne Illnesses
Norovirus
Nontyphoidal Salmonella
Salmonella Typhi
E. coli
Shigella
Hepatitis A