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100

What temperature should a fridge be?

0-4C

100

Name three common foods that may contain a biological contamination (pathogen)

Meat, Eggs, Poultry, Dairy, Fish

100

What is the best method to ensure food is safely cooked?

Use a thermometer, thickest part has reached 74C or 165F

100

What bacteria is commonly associated with poultry?

Salmonella

100

What is cross-contamination

The transfer of pathogens to food

200

How long can potentially hazardous food be left in the Temperature Danger Zone?

No longer than 2 hours

200

Where does Staphylococcus come from?

People - Cough, sneezes, cuts

200

What is the minimum temperature food should be held at in a steam table?

60C/140F or hotter

200

What is the definition of a pathogen?

A disease causing microbe

200

How should raw chicken be placed in your fridge?

Covered and on the bottom shelf

300

What temperature do most foods need to be cooked to?

74C or 165F

300

What is an exmaple of the source of a pathogen?

People - Fecal-Oral Route

Raw Food (Raw Meat, Fresh Produce)

Pests

Garbage


300

What is the temperature of the danger zone?

4C - 60C / 40F - 140F

300

What is the dirtiest thing in most people's homes?

The kitchen sponge

300

When washing dishes by hand, what are the steps?

Scrape and Soak, Wash with warm soapy water, Rinse, Sanitize, Air dry

400

When organizing the cooler, what are three examples of things you should check for?

Temperature, Cross-Contamination Issues, Foods are Covered, No Food on Floor, FIFO, Expiry Dates, Cleanliness

400

What are common symptoms of food borne illness?

Stomach cramps, Diarrhea, Vomitting Nausea, Fever, Headache, Body Ache

400

List 2 methods of cooling food quickly?

Fridge, Ice water bath, Breakdown into smaller volumes, Keep Uncovered and Stir

400

What is the best way to stop the spread of food borne ilnesses?

Hygiene - Wash your hands 

400

What is the sanitizer we use in the kitchen?

Quat Sanitizer

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