Temp Danger Zone
What is the temperature range of the Food Danger Zone, where bacteria multiply most rapidly?
41F - 135F
Why should raw poultry always be stored on the bottom shelf of a commercial refrigerator?
To prevent juices from dripping onto and contaminating other foods.
How long must you scrub your hands with soap during a proper handwashing routine?
At least 10–15 seconds (total handwashing process takes at least 20 seconds).
A metal shaving found in a canned sauce is an example of what category of food hazard?
Physical Hazard
What are the three compartments in a standard 3-compartment sink, in order from left to right?
Wash, Rinse, Sanitize.
What is the minimum internal cooking temperature required for raw poultry (chicken, turkey)?
165F for 15 seconds
What type of food belongs on the top shelf of a walk-in refrigerator above all raw meats?
Ready-to-eat foods (e.g., washed produce, cooked items, desserts).
Name two specific times a food handler must change their single-use gloves.
Any two of: When they tear/get dirty, after touching raw meat, before starting a new task, after an interruption (e.g., using phone), or after 4 hours of continuous use.
What document must be readily accessible in the kitchen for every chemical used, detailing safety steps and first aid?
Safety Data Sheet (SDS)
What is the final step after sanitizing items in a 3-compartment sink?
Running through the dishwasher & Air-drying
Cold food stored in a refrigerator or buffet line must be held at or below what temperature?
41F
What color cutting board is traditionally designated for raw poultry in color-coded food safety systems?
Yellow
What piece of personal protective gear or dress code item is required to keep hair out of food in a professional kitchen?
Hairnet, visor, or chef hat.
Name the three main categories of food safety hazards
Biological, Chemical, and Physical hazards.
What is the difference between cleaning a surface and sanitizing a surface?
Cleaning removes visible food/dirt; sanitizing reduces harmful pathogens to safe levels.
What is the minimum internal cooking temperature for ground meats (beef, pork)?
155F for 17 seconds
Arrange these three items from top shelf to bottom shelf in a walk-in cooler: Raw Ground Beef, Prepared Salad, Raw Chicken Breast.
Top: Prepared Salad
Middle: Raw Ground Beef
Bottom: Raw Chicken Breast
What is the only piece of jewelry a food handler is permitted to wear on their hands or arms while prepping food?
A plain metal band (wedding ring).
Where should cleaning chemicals and sanitizers be stored in a commercial food establishment?
Away from food prep areas, below or in separate cabinets away from food, utensils, and clean equipment.
What does the acronym PPM stand for when testing sanitizer bucket solutions?
Parts Per Million
What is the maximum length of time TCS (Time/Temperature Control for Safety) food can remain in the Danger Zone before it must be thrown away?
4 hours
What is the term for transferring harmful microorganisms from one surface or food to another?
Cross-contamination
What two major symptoms require a food handler to be excluded from working in a kitchen immediately?
Vomiting and Diarrhea (also accept Jaundice, Sore Throat with Fever in high-risk populations).
What chemical sanitizer test kit tool is used to verify that a sanitizer solution is at the correct concentration (PPM)?
Sanitizer test strips.
What is the minimum temperature required for the hot water in a high-temperature commercial dishwasher’s final sanitizing rinse?
180F (or 165F for stationary rack single-temperature machines).