Time and Temperature
What is the temperature danger zone where bacteria grow rapidly?
41°F – 135°F
What is the easiest way to prevent cross-contamination?
Wash hands and sanitize surfaces between tasks
What are the five steps for cleaning and sanitizing a surface?
Scrape → Wash → Rinse → Sanitize → Air Dry
How long should you wash your hands with soap and water?
At least 20 seconds
What government agency enforces food safety in restaurants and foodservice operations?
Local health department
Cook poultry (like chicken or turkey) to at least what internal temperature?
165°F for 15 seconds
Raw meat should be stored above or below ready-to-eat foods?
Below
What’s the minimum contact time for most sanitizers to be effective?
At least 30 seconds (check manufacturer’s instructions)
When should food handlers change gloves?
When they become dirty, torn, or after switching tasks
What is the main goal of HACCP?
To identify and control food safety hazards
How long can food safely remain in the danger zone?
No more than 4 hours
What color cutting board should be used for raw poultry in color-coded systems?
Yellow
In a 3-compartment sink, what goes in each sink?
Wash → Rinse → Sanitize
What type of jewelry can food handlers wear on their hands?
A plain wedding band
Name one of the “Big 6” pathogens that cause foodborne illness.
(Any of the following) Salmonella, Shigella, E. coli, Hepatitis A, Norovirus, Nontyphoidal Salmonella
What temperature must hot-held foods be kept at or above?
135°F
True or False: Using the same gloves to handle raw meat and then vegetables is acceptable.
False
What should be used to check sanitizer strength?
Test strips
True or False: It’s okay to handle ready-to-eat food with bare hands if you just washed your hands.
False
What should a manager do if an employee reports vomiting or diarrhea?
Exclude them from work until symptom-free for 24 hours
What should the internal temperature of ground beef reach to be safe?
155°F for 15 seconds
What is the correct order of food storage in a refrigerator (top to bottom)?
Ready-to-eat → Seafood → Whole cuts of beef/pork → Ground meat → Poultry
How often should food-contact surfaces be cleaned and sanitized during continuous use?
Every 4 hours
Name three times when you must wash your hands even if wearing gloves.
After using the restroom, touching your face/hair, or handling raw meat/trash
What is the difference between cleaning and sanitizing?
Cleaning removes food/dirt; sanitizing reduces pathogens to safe levels