Temps & Time
Cleaning and Sanitizing
Bacteria and Viruses
Misc
Plumbing and Equipment
100

What is the temperature danger zone?

41°F – 140°F

100

What are the three key strategies of pest management? 

Starve them, build them out, and destroy them

100

What is are the conditions necessary for bacterial growth? 

Food, Acidity, Time, Temperature, Oxygen, and Moisture

100

What are four examples of Potentially Hazardous Foods? 

- raw and cooked meats

- poultry

- milk and milk products

- shellfish

- fish

- tofu

- cooked rice

- pasta

- beans

- potatos

- garlic in oil 

100

How should dry storage be kept? 

Well lit and cool

200

What is the minimum internal cooking temperature for poultry?

(165°F)

200
How is 100 PPM chlorine-based sanitizing solution prepared?

1 ounce of bleach to 1 gallon of water

200

What illness can be caused by undercooked eggs?

Salmonella

200

What must meat inspected by the the United States Department of Agriculture? 

A USDA inspection stamp

200
Under what types of water lines should food never be kept?

Wastewater lines


300

What is the minimum internal cooking temperature for smoked fish?

38 degrees F

300

Who can apply incesticides and rodenticides? 

A licensed pest control officer

300

What are two infections spread by improper handwashing? 

Hepatitis A and norovirus

300
How long should shellfish tags be kept? 

90 days

300

How should stored food be kept?

Covered and in vermin proof containers

400

At what temperature should cold food be held?

41 degrees or lower

400

The present of what kind of dropping is a critical violation? 

Fresh rat droppings

400

What are the four phases of bacterial growth?

Lag, log, stationary, and death

400

What type of thermometers can be used for measuring temperatures in a restaurant? 

Glass thermometers 

400

What must be provided at hand washing sinks? 

Soap, hot running water, cold running water, disposable towels or a hand dryer, and a "wash hands" sign.

500

What temperature must ground beef reach to be safe to eat?

158 degree F


500

What temperature must water be to sanitize utensils? 

170 degrees F

500

Which food borne parasite is found in undercooked pork? 

Trichinella Spiralis

500

What is FIFO and what does it stand for? 

First in, First out. What comes in first and is used first. 

500

What type of breaker must be installed in any equipment that has a direct connection with a potable water supply? 

Atmospheric vaccum breakers

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