This is the correct order to manually wash dishes
Wash rinse sanitizer
F.I.F.O.
First in first out
You can always tell when food unsafe to eat by looking at it
False, micro small
158
Minimum Temp internal ground meat excluding poultry
This is the surface needed to do any knife work in a kitchen
What is a cutting board?
This is the minimum height off the ground food storage has to be
What is 6 inches
ppm
Parts per measure
It's okay to store raw food over cooked food
False
165
Temperature salmonella does inside of chicken and domestic poultry
These are the colors of the cleaning buckets normally found in foodservice
What is red and green?
This is the proper way to wash your hands before handling food.
What is wet hands with warm water, apply soap, scrub for at least 20 seconds, rinse, and dry with a single-use towel or air dryer
O.H.I.O.
Only handle it once
It's okay to defrost frozen food in warm water
False , that's how you breed bacteria
212
What is boiling
These are the names or purpose for the different color buckets in the kitchen
What is wash and sanitize
This is the maximum number of points that a food service establishment can receive on an inspection and still earn an A grade.
What is 13 points
USDA
This federal agency is responsible for ensuring the safety of meat, poultry, and egg products in the United Department of agriculture
Food borne illness can take up to 48 hours or longer to affect you
True
41-140
What is the danger zone
This is the type of covering that should be worn on hands when handling ready-to-eat foods.
What are single-use gloves?
What is the name of the document that food service establishments in New York State must obtain before operating?
What is a food handlers license or permit
FDA
This federal agency is responsible for ensuring the safety of all other food products in the United States. Food and drug administration
Freezing kills bacteria
False, slows the growth
120
What is hand washing temp
These are different examples of test strips
What is PH, chlorine and quat/sanitize