Personal Hygiene
Hands must be washed for at least how many seconds?
What is 20 seconds?
The temperature “danger zone” ranges from
What is 41°F–135°F
Cutting raw chicken on a board and then slicing lettuce without cleaning is an example of?
What is cross-contamination
What are the steps for dishwashing in a 3-compartment sink?
What is Wash, Rinse, Sanitize, Air dry
After a food handler sneezes near food they should
What is stop, cover mouth, wash hands, and clean contaminated surfaces
When must food handlers wash their hands? (Multiple Answers)
When is after using restroom, touching raw food, handling trash, when changing gloves etc..
The minimum internal cooking temp for chicken
What is 165°F for 15 sec
You should do this if a customer says they have a peanut allergy
Report it to a manager, inform them which menu items contain peanuts & avoid cross-contact
Food-contact surfaces be cleaned this often if in constant use
When is every 4 hours?
You should do this if receive milk at 50°F.
What is reject it?
This item is commonly thought to replace hand washing
What is hand sanitizer
Cold food stay out without refrigeration for this long before being discarded
What is 2-4 hours
Raw poultry should be stored here in a cooler
What is at the bottom
This should be done to know if sanitizer solution is too strong or too weak
What is use a sanitizer test strip
If a chef leaves cooked rice on the counter for 5 hours they should
What is discard the product.
This type of jewelry is allowed when prepping food
What is a plain wedding band
Ground beef should be cooked to what minimum internal temp?
What is 155°F
Using the same fryer oil for shrimp and fries for customers with a shellfish allergy is an example of
What is cross-contact?
Cleaning rags should be stored like this when not in use
What is in a sanitizer solution
A food handler should do what after touching raw hamburger patties before assembling a sandwich
What is wash hands and change gloves before handling ready-to-eat food
Food handlers should stay home from work if they have what symptoms
What is vomiting, diarrhea, jaundice, sore throat w/ fever, infected wounds...
What is the correct temp to hold hot food?
135°F or higher
Cross-contact occurs when
What is when allergens are transferred from one food to another
The difference between cleaning and sanitizing is
What is Cleaning = removing dirt/food; Sanitizing = reducing pathogens
A pot of chili was cooled to 70°F in 2 hours. How much longer do you have to cool it to 41°F?
What is 4 hours?