What am I?
Do not wear me to and from work. Take off me before using the restroom. Change me if I becomes soiled or stained. Launder me daily
What is an apron?
Reheated food must reach what temperature for 15 seconds?
What is 165?
Cool hot cooked food from 135ºF to 70ºF or lower within this amount of time
What is 2 hours?
Employees must regularly wash and sanitize reusable ______________ squeeze bottles by either manual washing or cleaned in a commercial dishwasher.
What is condiments?
How many seconds do you wash your hands for?
What is 20 seconds?
You must wear me when handling cooked or ready-to-eat foods.
What is gloves?
What is 110 degrees?
This is the temperature that cold food should be held no higher than.
What is 41 degrees?
Efforts will be made to ensure that_________ are controlled in the foodservice operation, including the use of a licensed __________control operator.
What is Pests?
When should food handlers who wear gloves wash their hands?
What is before putting on gloves?
The Acronym FAT TOM stands for?
What is Food, Acidity, Temperature, Time, Oxygen and Moisture?
How often we measure internal food temperatures of food being served
What is every 2 hours?
Pre-chill canned fruit to at least
What is 41 degrees?
_______________ will be calibrated routinely to ensure accuracy of temperatures taken and the safety of food served to children.
What is thermometers?
Soapy water at least 110°F Clean water at least 110°F Water & sanitizer maximum 200 ppm checked with test strip and recorded.
What is 3 well Sink Setup?
I must be worn in any food production area so that all hair is completely covered.
What is a hair net?
Food that is at a temperature of 41 to 140 degrees Fahrenheit.
What are the temps in the temp danger zone?
The ice-point method of calibrating thermometers the temperature the thermometer should read.
What is 32 degrees?
When cooked food will not be served right away (or is left over and can be saved), it must be ___________ as quickly as possible to prevent microbial growth.
What is Cooled?
Refresh the buckets of these two liquids when they becomes soiled or every 2 hours, whichever comes first.
What is soapy water and sanitizer?
Foods that are normally consumed “as is” without further washing or cooking and from which rinds, peels, husks, or shells are already removed. Things like sandwiches, grapes, carrots apple slices and chips.
What are ready to eat foods?
Ready to eat commercially processed and packaged foods should be cooked to
What is 135°F for 15 seconds?
Freezer temperatures should be between these temperatures.
What is -10 to 0 degrees?
Foodservice staff are committed to preventing foodborne illnesses by ensuring that all items held on food bars are protected from ________________.
What is contamination?
Hand washing sinks water must be at least this temperature?
What is 85 degrees?