Safety
Sanitation
Food Temp
Food Prep
Measurements
100
Range of temperature considered to be a danger zone for food to collect bacteria
What is 40-140 F
100
how often should sanitizer solutions be changed
What is 2-3 hours
100
temp for beef
What is 155 F
100
cut on this
What is cutting board
100
1 pint in cups
What is 2
200
Perishable foods should be refrigerated within _ hours of purchase
What is 2
200
when should equipment be sanitized
What is after each time being in use
200
temp for chicken
What is 165
200
do this with frozen meat before cooking
What is thaw out
200
1 quart in cups
What is 4
300
hot foods should be maintained at a temp higher than ___
What is 140
300
the prevention off cross contamination
What is sanitizing
300
to reheat foods in the microwave
What is 165F
300
avoid this when working with raw meat and other food
What is cross contamination
300
a dash in teaspoons
What is 1/16
400
Maximum amount of time perishable foods should be left out
What is 2 hours
400
what employees use to make sure sanitations is at the right concentration
What are test strips
400
proper temperature for eggs consumed the right way
What is 145 F
400
do this before using fruits/vegetables
What is wash them
400
a pinch in teaspoons
What is 1/8
M
e
n
u