Temperatures
The Temperature Danger Zone
What is 40-140 degress F (41-135 degrees F)
During the handwashing process, how long should you scrub your hands for
What is 10-15 seconds
Foodborne outbreak
What is when 2 or more people get sick from the same food
Cleaning is
What is removing the visible dirt and food from a surface
Cross-contamination
What is when pathogens are transferred from one surface or food to another
Reheated Food Internal Temperature
What is 165 degrees F
When to wash hands
What is all the time
Foodborne illness
What is an illness trasmitted through food to people
Sanitizing is
What is killing harmful pathogens
3 types of contaminates
What is
1. biological
2. chemical
3. physical
Hot Holding Food
What is 135 degrees F
The only jewelry allowed in the kitchen
What is a single band ring
Elderly and children are a part of this population
What is the highly susceptible population
When you should clean and sanitize in the kitchen
What is before and after working with food
6 main food allergens
What are
1. milk
2. eggs
3. wheat
4. fish/shellfish
5. soy/soy products
6. peanuts/tree nuts
Internal Temperature of Ground Meet
What is 155 degrees F
Number one cause of food borne illnesses
What is poor personal hygiene
TCS stands for
What is time and temperature controlled food for safety
If you have a cut you should
What is cover with a bandage and glove
RTE means
What is ready to eat foods
Internal Temperature of Poultry
What is 165 degrees F
When hand sanitizer is used
What is after you've washed your hands
5 examples of a TCS food
What is .....
5 step process of the 3 compartment sink
What is
1. scrape
2. clean
3. rinse
4. sanitize
5. air dry
FIFO stands for
What is First In First Out