Time and Temperature
What is the temperature danger zone where bacteria grow rapidly?
41°F – 135°F
What is the easiest way to prevent cross-contamination?
Wash hands and sanitize surfaces between tasks
What are the five steps for cleaning and sanitizing a surface?
Scrape → Wash → Rinse → Sanitize → Air Dry
Cook poultry (like chicken or turkey) to at least what internal temperature?
165°F for 15 seconds
Raw meat should be stored above or below ready-to-eat foods?
Below
What’s the minimum contact time for most sanitizers to be effective?
At least 30 seconds (check manufacturer’s instructions)
How long can food safely remain in the danger zone?
No more than 4 hours
What color cutting board should be used for raw poultry in color-coded systems?
Yellow
In a 3-compartment sink, what goes in each sink?
Wash → Rinse → Sanitize
What temperature must hot-held foods be kept at or above?
135°F
True or False: Using the same gloves to handle raw meat and then vegetables is acceptable.
False
What should be used to check sanitizer strength?
Test strips
What should the internal temperature of ground beef reach to be safe?
155°F for 15 seconds
What is the correct order of food storage in a refrigerator (top to bottom)?
Ready-to-eat → Seafood → Whole cuts of beef/pork → Ground meat → Poultry
How often should food-contact surfaces be cleaned and sanitized during continuous use?
Every 4 hours