Temperature
What is the temperature for beef?
155 degrees F.
What does FIFO stand for?
First In First Out
What is the common cause of Food Borne Illnesses?
Not properly washing hands
What is the minimum amount of time to wash your hands?
20 seconds
How often should your sanitizing solution be changed?
2-3 hours
What is the temperature for poultry?
165 Degrees F.
What is the temperature for cold foods?
40 degrees F.
What is tiny worms or bugs called that live in fish or meat?
parasites
What should employees use to dry their hands with in the workplace?
single use paper towels
When should equipment be sanitized?
after each task and use
What is the temperature for seafood?
145 degrees F.
These need to be away from food and kept in labeled containers.
chemicals
When the bacteria spreads and grows the fastest it is
"The Danger Zone"
Where are employees required to wash their hands at?
hand washing sink
The prevention of Cross-Contamination is
Sanitizing
What is the temperature for reheating food in the microwave?
165 degrees F.
How long can you keep ready to eat foods in the fridge?
7 days
What is the common food-borne illness that is found in dairy foods, poultry, and eggs?
Salmonella
What are the six steps to hand washing?
wet, soap, wash, rinse, dry, turn off water with paper towel
What does employees use to make sure sanitizing solutions are at the right concentration?
Test strips
What is the temperature for eggs consumed the right way?
145 degrees F.
The maximum amount of time you can keep hazardous foods in "The Danger Zone"
4 hours
What does FATTOM stand for?
food, atmosphere, time, temp, oxygen, and moisture
What is the minimum amount of time you should rinse your hands off?
5-10 seconds
What is the proper concentration of sanitizer?
50 to 100 parts per million