Food Safety
Good Hygiene
Time and Temperature
Cross Contamination
Cleaning and Sanitizing
100

The three types of hazards that make food unsafe.

biological, physical, chemical

100

Pathogens favorite temp. danger zone is:

between 41 degrees and 135 degrees

100

before use, a thermometer must be

washed, rinsed and sanitized.
100

The transfer of pathogens from one surface to another

Cross-Contamination

100

Surfaces that touch food must be

cleaned and sanitized

200

Bacteria, viruses, parasites and fungi that can't be seen, tasted, or smelled can cause illness are known as.

 pathogens.

200

Foodhandlers must tell their managers when they have which symptoms?

Diarrhea

200

where should a food handler check the temp. of food?

the thickest part of food

200

If a food handler can't find the ice scoop he/she should...

Ask the person who used it last

200

cleaning and sanitizing food-contact surfaces helps to reduce.

pathogens on the surfaces to safe levels.

300

washing dishes in hot water and then putting them away with the clean dishes is an example of.

poor cleaning and sanitizing.

300

Hand antiseptic should be used

after hand washing 

300

At what temp. should cold food be held?

41 degrees or lower

300

Where should you wash everything but your hands

3 compartment sink

300

sanitizer and whole melons stored in the walk-in refrigerator

Not be stored together in the walk-in refrigerator

400

washing hands and changing gloves after preparing hamburgers, and before chopping lettuce is:

Practicing good personal hygiene

400

the only jewelry that food handlers can wear while working 

plain metal ring

400

What is the temperature danger zone?

41-135 degrees

400

What should be done if you suspect that juice from raw ground beef has dripped into a pan of whole strawberries.

Set the pan aside and ask the manager what to do

400

what a dishwasher should use to make sure a sanitizer will work well

a test kit to make sure the sanitizer is the right strength

500

a food handler who was called away while preparing a bowl of fruit in the cooler is:

controlling time and temperature

500

a food handler does not have time to get a clean apron before the shift starts. the food handler should...

What is ask the manager for a clean apron

500

If "FISH" in the freezer says use by today what should you do?

Do not use and tell manager

500

What are the 8 most common food allergens that make up 90% of all food allergies.

Eggs, peanuts, tree nuts, fish, shellfish, wheat, diary and soy.

500

what are signs of cockroaches

Droppings that look like grains of black pepper

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