The Big 5 Illnesses Reportable to the Health Department
What are E. Coli, Shigella, Norovirus, Salmonella, Hepatitis A
100
Food code temperature for hot and cold holding
What is 135 F (KFC is 140), and 41 F (KFC is 40)
100
Minimum accuracy for food thermometers
What is ?
+/- 2 degrees
100
Minimum Temperature of Water at the hand wash sink?
What is 100 degrees
200
4 Symptoms that would prevent you from working with food
What is Diarrhea, Vomiting, Sore Throat with Fever
200
The respective minimum cook temperatures for fish, poultry, and hamburger
What is 145, 165, and 155
200
The minimum frequency that utensils in contact with potentially hazardous foods should be cleaned
What is every 4 hours
200
Three key design requirements for outside receptacles used for trash, recyclable, etc.
What are Durable, Cleanable, Leakproof, Pest Resistant, Tight Fitting Lids?
300
5 steps of hand washing
What is Wet Hands, Apply Soap, Lather 10 - 15 seconds, Rinse Hands, Dry Hands
300
Three acceptable ways to thaw frozen chicken
What is Refrigeration, Under running water (< 70 F), and as part of the cooking process
300
The name and target concentration of the sanitizer used at KFC
What is Quat (Quaternary Ammonium), 200 ppm
TB uses Chlorine at 50 - 100 ppm
300
The minimum number of hands-free hand wash sinks required in the back of house of a KFC.
What is one (raw poultry)
400
The only jewelry allowed on hands or arms when preparing food
What is a plain wedding band
400
Times and temperatures associated with the 2 stage cooling process
What is 135 F to 70 F in 2 hours or less, and 70 to 41 within a total time of 6 hours.
400
The minimum size of the compartment in the 3 compartment sink
What is large enough to fully submerse the largest smallware or utensil
400
The minimum temperature of wash solution at the 3 comp sink?
What is 110 F (KFC is 120)
500
4 examples in the food code of when you are required to wash your hands
What are
1) after touching bare human body parts (other than clean hands)
2) After using the restroom
3) after caring or handling service animals
4) After coughing, sneezing, or using a tissue
5) After handling soiled equipment or utensils
6) When switching from raw food to ready to eat food tasks
7) Before donning gloves