Food Storage
Temperature
Foodborne Illnesses
Heating, Thawing and Cooling Food
Important Things to Know
100

I should always get my food from " blank " source

Approved Sources

100

If I'm in this zone, it's bad for buisness 

41-140 F

100

Give me P, Give me an H, Give me an F, what does those three letters stand for ?

Potentially Hazardous Foods

100

This one place I shouldn't cool food down in ?

Ice Machine

100

This sign should be placed in all bathroom areas

What is Wash Hands Sign

200

Four Letters, it's how you organize your inventory 

What is FIFO ( First In, First Out )

200

All Fresh Food should be received at ?

41 F and Below
200

"      " hazard can cause people to get sick from eating food

Biological, Physical , Chemical

200

I shouldn't "blank" cool my food down

Rapidly

200

All Hand washing sinks should be how far from a food prep area

25 Feet

300

How high should I keep my my canned beans off the floor ?

What is Six Inches off the Floor

300

All Frozen Items should be received at

0 F and Below

300

I'm mostly associated with Soil, infected animals or humans, and water

What is Listeriosis



300

The NYC Health Code state that "  " portions of that food be thawed before cooking

What is All

300

When receiving Beef, Poultry and Lamb it should have this inspection stamp on it ?

What is USDA
400

These are places that I shouldn't store my food

Near Garbage or Under/Near Pipes

400

I've some leftover chicken curry from yesterday, I should reheat to....

165 F

400

On my best day I make you throw up worms on your worst day...

What is Anisakiasis 



400

This is the minimum temperature all hot holding units should be at 

What is 140 F

400

All Wiping Cloths should have this sanitizing solution with the range of

50-200 ppm

60ppm is industry standard

500

My fridge should always be at this temperature at all times 

40 F and Below
500

If I use this thermometer, the material it's made out of could cause more harm then good.

What is Glass

500

One way you can avoid this food borne illness is by making sure you cook pork to it's correct temperature 

What is Trichinosis 

500

I need to cool all this food down, what should I do

What is Ice Bath/ Placing small portions in shallow pans/ Ice placed inside soups and gravies

500

In order to get rid of vermin, what are the three things I must do ?

Starve Them, Build Them Out, Destroy Them

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