Cross Contamination
41 to 135 degrees
What is the temperature danger zone
Temperture control safety
What is TCS or food that must be refrigerated
When ripped, torn or dirty
What is when to change your gloves
10-15 seconds
What is time scrubbing hands and arms
What is FIFO
First in First out
Preping ready to eat food and raw food at different times
What is reducing/eliminating cross contamination.
Put the thermometer into the thickest part and check it in at least 2 different places.
What is check temperture correctly
Gloves that are to big will not stay on, to small they can easly tear.
What is wear the right size.
Before using the restroom and taking out the garabage
What is take off your apron
What must be included on a label for food placed in the refrig. over 24 hours
What is name of item and expiration date
How should food be stored in the dry storage area (must say 2 things)
What is 6in off the floor and away from the wall or (food) in designated area
4 hours and 6 hours
What is how long hot and cold food may be without temp. control
Never handle ready-to-eat food with bare hands
What is if you primarily serve a high-risk population
List the 5 items that must be in a hand washing station
What is hot water, soap, a way to dry hands, signage, and trash can
Steps to hand washing
What is wet hands, apply soap, scrub hands/arms 10-15 sec,rinse, dry hands/arms
List the big eight allergens
What is milk, eggs, fish, peanuts, soy, wheat, shellfish, tree nuts
70 degrees to 125 degrees
What is the temperture pathogens grow the fastest
Glove must be changed every 4 hours
What is during continual use
Wearing false eye lashes can cause this type of contamination
What is physical contmainants
Cooking to the wrong internal temperture, held at the wrong temperture, cooled or reheated incorrectly.
What is time temperture abuse
Use clean and sanitized utensils when preping orders
What food handlers should do to prevent food dallergens from being transferred to food
Refrigerator storage of grouper throats, cooked rice, ground chicken, ground beef, goat leg.
What is (top-bottom) rice, throats, goat, ground chicken
Bare hand contact with food
What is contamination
Food handlers pose a greater risk for contaminating food
What is when they have a foodborne illness
The five ways food become unsafe
What is Purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temp, using contaminated (dirty) equipment, Practicing poor personal hygiene