Food Safety
20 Seconds of hot water
What is handwashing?
Which food is most likely to cause a foodborne illness?
Chicken
When reheating previously cooked food for hot holding, it must reach?
165
Raw meat should be stored?
Below ready-to-eat foods
Which is a chemical contaminant? Glass, Jewelry, Cleaning Spray, Fingernail
Chemical
Name three things you wash your hands after doing...?
Take out the trash, touch your face, touch money, touch raw money...Anything
How long can TCS (temperature controlled safety) food be left in the danger zone before being thrown out?
4 Hours
Which jewelry is acceptable for food handlers to wear?
Wedding Band
What is the best way to prevent cross-contamination?
WASH HANDS OFTEN
Which is a biological contaminant? Sanitizer, Jewelry, Bacteria, Hair
Bacteria
What is the minimum internal cooking temperature for poultry (chicken, turkey, duck)?
165
What are three safe methods for defrosting foods?
the refrigerator, Under running cold water, As part of the cooking process
Sanitizer solution in a wiping cloth bucket should be changed when?
Every 2-4 hours
What must be done after using a cutting board for raw chicken? THREE THINGS
Wash, Rinse, Sanitize
What is the correct order for dishwashing in a three-compartment sink?
When cooling hot food, how quickly must it be cooled from 135°F to 70°F?
2 Hours
What is the "danger zone" temperature range where bacteria grow fastest?
41°F–135°F
Hot food on a buffet must be held at or above:
135
Which is a physical contaminant?
Pick One: Bacteria--Virus---Hair---Sanitizer
Hair
Wiping cloths should be stored in?
A bucket of sanitizer
Ground beef must be cooked to at least?
155
How long can ready-to-eat TCS (time/temperature control for safety) food be stored at 41°F or below before being discarded?
7 days
Cold food must be stored at or below:
41
Which is the correct way to handle ready-to-eat food?
With tongs, deli tissue, or gloves
Which water temperature is best for sanitizing in hot water?
171