keep it clean
what is your degree
bacteria and germs
What does that mean
Do it right
100
wet, soap, wash, rinse and dry
How should you wash your hands?
100
41 degrees
What temp is safe to thaw frozen food in the refrigerator?
100
The most common cause of food-borne illness.
What is bacteria?
100
Danger Zone
What is the temperature between 41 degrees F and 135 degrees F, that can cause food to spoil called?
100
The most common cause of food-borne illness
What is Bacteria
200
vigorously wash between your fingers, under fingernails, forearms and the back of hands for 10-15 seconds
What is the proper way and time used to wash your hands?
200
165 degrees
What is the proper cooking temperature for chicken, turkey, and stuffed meats?
200
These can cause illness if sprayed around food.
What are chemicals?
200
cross contamination
What is the transfer of bacteria or viruses to foods by improper handling, hygiene and/or cleaning by the handler called?
200
washing hands
What is the most important personal hygiene practice?
300
arrive at work, return from breaks, sneeze, touch your hair.
When do you wash your hands?
300
Ground beef and scrambled eggs on a steam table
What needs to be cooked at 155 degrees?
300
to avoid cross contamination on a the cutting surface
Why must you use different cutting boards for each type of food and then rinse, wash and sanitize a cutting board after each use ?
300
sanitizing solution
What is the solution used to store wiping cloths in?
300
never use bare hands, instead use tongs, non-latex gloves or deli paper.
What is the proper way to handle food that will not require any further washing or cooking prior to consumption, (ready to eat foods)?
400
5-10 seconds
How long do you rinse your hands?
400
steak, shrimp and eggs over easy
What needs to be cooked at 145 degrees?
400
can cause food-borne illness through improperly washed or unwashed hands of a food handler.
What is a virus?
400
pre-scrape
What is the first of 5 steps to doing effective manual dish washing. The other 4 are: wash, rinse, sanitize and air dry.
400
on the lowest shelves in separate containers
How do you store raw meat in the refrigerator?
500
smoking, eating and drinking
What is not allowed around food prep or storage areas
500
Stirring at least once, make sure it reaches 165 degrees
What is the proper procedure for cooking in a microwave?
500
If frozen at a specific temperature or cooked long enough it will be destroyed.
What are parasites?
500
adulterated
What is food that was not from an approved source and/or packaged and labeled improperly?
500
splitting large amounts into smaller, shallow metal containers no greater then 4 inches deep.
What is one of the proper ways to cool down large quantities of food?
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