HANDWASHING & HYGIENE
The amount of time hands and arms must be scrubbed with soap during proper handwashing.
What is 20 seconds?
The temperature at or below which all cold Time/Temperature Control for Safety (TCS) foods must be kept.
What is 41F degrees?
The minimum height, in inches, that food and supplies must be stored off the floor.
What is 6”?
Dairy, peanuts, tree nuts, shellfish, Soybeans, eggs, fish.
What are food allergens?
The sanitizing concentration level for Chlorine.
What is 50-100 mg/L (ppm)
A written policy that allows food handlers to touch RTE foods with their bare hands.
What is Bare Hand Contact?
What do you call the range of temperatures between 41°F and 135°F where bacteria multiply rapidly.
What is the Danger Zone?
These are stored in sanitizing buckets.
What are linen wipes?
Protects foods from cross contamination.
What are lids/covers?
Includes the name and address of distributor.
What is a manufacturer label?
The 3-compartment sink washing process must be done in this exact order.
What is wash, rinse, sanitize, air dry?
The minimum internal cooking temperature for poultry, stuffed meats, and stuffed pasta.
What is 165F degrees?
The deep cuts in cutting boards where bacteria multiplies.
What is scoring?
The four safe and legal ways to thaw frozen TCS food.
What are resubmerged under cold running water, in the microwave, or part of the cooking process?
Name of the tag that can be stored for 90 calendar days.
What are shellshock tags?