Temperatures
This is the minimum internal cooking temperature for poultry, including ground poultry and stuffed meats.
What is 165°F?
This type of contaminant includes hair, glass shards, metal fragments, and plastic pieces that accidentally get into food.
What are physical contaminants?
This is the safest place to store chemicals in a foodservice operation to prevent contamination.
What is away from food and food contact surfaces?
This is the first step you should always take before handling food to prevent contamination.
What is washing your hands?
This is the term for the process of preparing food ahead of time and chilling it quickly to serve later.
What is batch cooking?
This is the minimum internal temperature required to safely cook ground beef, ground pork, and other ground meats.
What is 155°F?
This category of contaminants includes bacteria, viruses, parasites, and fungi that can cause foodborne illness.
What are biological contaminants?
You should always do this before using any chemical product to ensure safe use.
What is read the label and follow the instructions?
You should always clean up this in the kitchen immediately to prevent slips and falls.
What is spilled liquids or food?
This government agency is responsible for regulating meat, poultry, and egg products in the U.S.
What is the USDA (United States Department of Agriculture)?
This is the temperature danger zone where bacteria grow rapidly, and food should not be held for more than 4 hours.
What is 41°F to 135°F?
This biological contaminant is often found in raw or undercooked poultry and can cause severe gastrointestinal illness.
What is Salmonella?
This occurs if chemicals mix improperly, causing dangerous fumes or reactions that can harm employees or contaminate food.
What is a chemical hazard or chemical reaction?
This is the correct way to unplug an electrical appliance to prevent damage or shock.
What is pull the plug, not the cord?
This type of knife is best for peeling and cutting small fruits and vegetables.
What is a paring knife?
This is the minimum internal temperature and time requirement for reheating leftover TCS food for hot holding.
What is 165°F for 15 seconds?
This harmful bacteria can grow in canned foods that are not stored properly and can cause serious illness.
What is botulism or Clostridium botulinum?
Mixing these two common chemicals can create dangerous fumes and should never be done.
What are bleach and ammonia?
Wearing this type of clothing on your head helps prevent hair from contaminating food.
What is a hairnet, hat, or cap?
In foodservice, FIFO stands for this inventory method to ensure older products are used first.
What is First In, First Out?
TCS (Time/Temperature Control for Safety) foods being cooled must reach 70°F within this many hours, and then 41°F or lower within a total of 6 hours.
What is 2 hours?
This biological contaminant is a virus often spread by improper handwashing and causes stomach upset and vomiting.
What is norovirus?
These are products like bleach and ammonia used to kill bacteria on surfaces but must be used carefully around food.
What are sanitizers?
This is the safest way to handle hot liquids to avoid spills and burns.
What is carry them with both hands and use heat-resistant gloves?
This is the name of the system that helps track food safety hazards from farm to table.
What is HACCP (Hazard Analysis and Critical Control Points)?