Health and Hygiene
Temperature Control
Cross Contamination
Cleaning and Sanitizing
Random
100
This rule means that your should not return to work after a certain period of time when you are sick.
What is 24 hour rule?
100
135-41
What is The Danger Zone?
100
This is caused by raw meats spreading to other foods.
What is cross contamination?
100
When you clean and sanitize, you use these things.
What is soap and water?
100
Y in YOPI
What is Younger than 5?
200
A source of_________________________is when you use the bathroom.
What is contamination?
200
This is making sure that food stays hot.
What is hot holding?
200
You should always keep these things separate when storing food.
What is meat and vegetables?
200
Sanitizing uses these two things
What is heat or chemicals?
200
You should be extra cautious when cooking this type of seafood.
What is oysters?
300
Avoid this kind of contact with food
What is bare hand contact?
300
This is making sure food stays cold.
What is Cold Holding?
300
You should always do this after handling raw meat.
What is wash your hands?
300
All dishes need these things.
What is washed, rinsed, and sanitized?
300
You should do this with your hair when in the kitchen.
What is restrain it?
400
You should never reuse this item.
What is gloves?
400
Within 2 hours, you need to do this.
What is move from 135-71 degrees?
400
Do not prepare meat and other foods on the same________.
What is surface?
400
This is the second step in cleaning and sanitizing.
What is put food in garbage?
400
The amount of time food can be in the danger zone.
What is 2 hours?
500
This is the time you should scrub your hands for when washing them
What is 20 seconds?
500
You need to use this to check for correct temperature.
What is a thermometer?
500
This is where you store foods with a lower cooking temperature.
What is above foods with higher cooking temperature?
500
This is the best way to dry dishes.
What is air dry?
500
The I in YOPI.
What is immune compromised?
M
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