Keeping Food Safe
More Temperatures
Temping Continued
Clean and Sanitize
Risk Management
Workplace Safety
100

What is the first step in the flow of food?

Purchasing

100

A pork roast must be cooked to an internal temperature of __________ for how long?

145 degrees for 4 minutes

100
What part of the meat do you check the temperature?
Thickest part
100

Where do store chemicals?

Away from food

100

What is the minimum age teenagers can work unlimited hours?

16

100

What degree is the least serious burn?

1st degree burn

200
What is the most important part of personal hygiene to keep food safe?
Washing hands
200
Eggs that will be held for service must be heated to an internal temperature of ___________ for how long?
155 degrees for 15 seconds
200
How many places do you check the temperature of meat?
two
200
Can commercial dishwashers remove soiled food from equipment, True or False?
False
200

What is the document called that OSHA requires all business to have on hand that gives information on chemicals?

Safety Data Sheet (SDS)

200

When and employee is carrying hot items across a workplace, what should the she/he say to everyone?

Hot behind

300
Food that can be eaten without any further preparation, washing, or cooking is called?
Ready-to-eat food
300
What temperature do you cook a whole chicken to and for how long?
165 degrees for 15 seconds
300
What temperature do you cook crab cakes to and for how long?
155 degrees for 15 seconds
300
The 4-step process to ensure equipment is safe to use after its used to prepare food is wash , rinse, sanitize, and____?
Air dry
300

Who has the responsibility to prevent harassment?

Everyone

300

What is the greatest size of fire employees should fight?

3 feet across

400
To scoop ice from the ice machine you must use what?
Ice scoop
400
What type of thermometer probe should be used to check a grilled chicken breast?
Penetration probe
400
What temperature do you cook a duck to and for how long?
165 degrees for 15 seconds
400
A Master cleaning schedule includes: 1. What is to be cleaned 2. Who is to clean it 3. When it should be cleaned and 4. _____________?
How it should be cleaned
400

What cannot 14 and 15 years old not do of the following: 1) serve hot beverages 2) perform baking activities 3) work the dishwasher 3) Clean surfaces of no-powered kitchen equipment

Perform baking activities

400

What class of extinguisher be used to fight a fire in the deep-fat fryer?

Class K

500
What temperature for how long and within what time do you reheat previously prepared TCS food to so it can be held for service?
165 degrees for 15 seconds within 2 hours
500
What temp[erature do you cook a stuffed pork roast to and for how long?
165 degrees for 15 seconds
500
What temperature do you cook eggs to that will be served immediately and for how long?
145 degrees for 15 seconds
500
What are the IPM guidelines to eliminate pests from food production operation? 1. Throw garbage away immediately 2. Keep garbage containers clean 3. Clean up spills immediately 4. Keep food at least 6 inches wawy from floor and walls. 5. _____________________?
Store food and supplies right away.
500

what should all business have and all employees know in order to keep everyone safe in an emergency?

Emergency plan

500

How far above the top edge of support should a straight ladder rest ladder rest?

3 feet

M
e
n
u