Personal Hygiene
Time & Temperature
Cross-Contamination
Hazards/HACCP
Baking Equipment
100

This should never replace handwashing.

  • What is hand sanitizer?
100

TCS stands for...

  • What is Temperature Control for Safety?
100

The transfer of pathogens from one surface to another.

  • What is cross-contamination?
100

Salmonella is what type of hazard?

  • What is a biological hazard
100

Used to measure dry ingredients accurately.

  • What are dry measuring cups?
200

The only jewelry allowed in the kitchen.

  • What is a plain band ring?
200

The temperature danger zone is between these temperatures.

  • What is 41°F to 135°F?
200

Food-contact surfaces must be cleaned and sanitized this often.

  • What is every 4 hours?
200

HACCP stands for...

  • What is Hazard Analysis Critical Control Points?
200

Used to scrape bowls and fold ingredients gently.

  • What is a rubber spatula?
300

How long should proper handwashing last?

  • What is 20 seconds?
300

Bacteria grows best in this range.

  • What is 70°F to 125°F?
300

The three compartments in a sink are used for these steps.

  • What are wash, rinse, sanitize?
300

A cherry pit in food is what type of hazard?

  • What is a physical hazard
300

Used to mix ingredients and add air to batters.

  • What is a whisk
400

You must wear gloves when handling this type of food.

  • What is ready-to-eat food?
400

Give two proper ways to thaw food.

  • Refrigerator, running water under 70°F, microwave then cook immediately, as part of cooking.
400

Why does each item on a buffet need its own serving utensil?

  • What is to prevent cross-contamination
400

The purpose of HACCP is to prevent...?

  • What is foodborne illness
400

Used to check internal food temperatures.

  • What is a food thermometer?
500

Name 3 situations when employees should wash their hands.

  • Examples: after restroom use, touching face, handling raw meat, taking out trash, changing gloves.
500

How long can food stay in the danger zone and still be served?

  • What is less than 4 hours?
500

Name 3 ways cross-contamination can happen.


LOTS!

500

Give one example of each: biological, chemical, physical.


  • Multiple answers accepted.
500

Used to divide dough and scrape work surfaces.

  • What is a bench scraper
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