What is single-use towels, trash can, hot/cold water, soap and hand-washing signs
100
FATTOM
What is food, acidity, time, temperature, oxygen and moisture
100
to prevent back flow
What is have an air gap
100
When taking food offsite, the container needs to be
What is insulated
200
Pathogens grow rapidly
What is 70-125 degrees Fahrenheit
200
the only type of jewelry allowed in the kitchen
What is a single, plain, wedding band
200
MSDS
What is Material Safety Data Sheet
200
three ways to prevent pests into your operation
What is deny access, don't give food/water/shelter and work with a licensed pest control operator.
200
utensils need to be cleaned how often (on a buffet line)
What is every four hours
300
proper time and temperature control to cool food
What is 2 hours to 135-70degrees and 4 hours to 70-41 degrees
300
how long should the entire hand washing procedure take
What is 20 seconds
300
PCO
What is pest control operator
300
3 metals that cause chemical contaminants
What is copper, zinc and peinter
300
to calibrate a thermometer
What is immerse the probe into ice water or boiling water
400
highest temperature to receive shellfish
What is 45 degrees
400
four examples of when to change your gloves
What is after four hours of the same task, dirty, torn or before starting a new task
400
HACCP
What is Hazard, Analysis, Critical, Control, Point
400
ideal pH level of acidity
What is 7.5-4.6
500
internal cooking temperatures for poultry, ground meat, fish and roasts, fruits and veggies
What is 165 (poultry), 155 (ground meat), 145 (fish/roasts) and 135 (fruits and veggies)
500
five ways to avoid a Food borne illness
What is purchase food from a safe source,cook food correctly, hold food at the correct temperatures, used non contaminated equipment and practice good personal hygiene.
500
A.L.E.R.T
What is Assure, Look, Employees, Report, Threat
500
order in fridge from top to bottom
What is ready to eat foods, seafood, whole cuts of beef or pork, ground meat and ground fish, whole/ground poultry