Temps
Hazards
Equipment
preventing hazards
food safety
100

The proper internal temperature for chicken

What is 165 degrees 

100

What does PIC stand for

What is person in charge

100

This is how to reduce potential foods to enter danger zone  when using a steam table (buffet)

What is - Preheat the steam table. Use a lid. 

100

Storing raw meet here reduces potential of cross contamination

Where is the bottom of the refrigerator 

100

This is how long you should wait before going back to work after symptoms stop

Why is 24 hours

200

The right temperature for steak

What is 145 degrees 

200

Why must a business have a PIC

What is because they have been trained to solve problems that may occur 

200

Using the same spatula to flip bacon and pancakes is an example of what?

What is cross contamination 

200

What must be done after using the bathroom 

Double hand wash

200

These are the 4 symptoms you must not work with in food and beverage industry 

What is vomit, diarrhea, sore throat with fever, and jaundice 

300
The proper internal temperature for ground beef 

What is 155

300

This is the best type of thermometer to use to take internal temperatures

Metal stem thermometer 

300

Your refrigerator “goes out” for 24 hours. What should you do with the food?

What is through it away

300

This must be done before putting on gloves

What is wash your hands

300

A person must wear gloves when handling this type of food 

Ready to eat foods 

400

The proper internal temperature for pork

What is 160 degrees 

400

Finding a cockroach in your flour is an example of what

What is contamination 

400

This is why we use multiple color cutting boards

To prevent cross contamination 

400

 YOPI stands for

What is Young Old Pregnant Immune Compromised 

400

This must be done before working our kitchen at school 

Put back hair and wash hands 

500

41 degrees to 135 degrees 

What is the food danger zone

500

Sneezing without covering your mouth next to food preparation is called what?

What is cross contamination 

500

There are 5 steps to wash dishes with this equipment. It is also necessary to have this in order to run a food business. 

What is a triple compartment sink

500

This is how high all equipment must be off the floor to reduce pests issues 

what is 6”

500

This is the type of cup can you use in a kitchen 

What is a cup with a covered lid

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