Temperatures
What is the temperature danger zone?
40-140 F
If raw food MUST be stacked in the reach-in, in what order should it be on the shelf?
Top to bottom, fish, whole beef or pork, ground beef, chicken and turkey.
Using this method, it may take food up to 72 hours to thaw completely.
Refrigerator thawing
How can you prevent foodborne illness?
Washing hands / following food safety rules
When should you wash your hands when getting ready to prepare food?
Before putting on gloves
A 'reasonable' amount of time that food prep should not exceed for protein items.
2 hours
What should the temperature of the refrigerator be set at?
Below 40 F
In this method, you must make sure to check the water to ensure it is kept at cool temperature, 72*
Cold water thawing
This pathogen recently caused the recall of romaine lettuce.
E.coli
Rags should be stored here in between uses.
Clean or Red sanitizing bucket
How long can it take for some bacteria to double?
20 minutes
Name two of the most common causes of foodborne illness?
-Improper cooling of of cooked foods
-Food handled by infected workers
What should you NEVER do to thaw food?
Thawing on counter/ putting in hot water
Vomiting is a chief symptom and how virus is spread
Norovirus
This is the only sink that should be used to wash hands.
Handwashing sink
What should be the internal temperature of a beef roast be vs ground beef?
145F vs 160 F
How can you reduce cross-contamination in the refrigerator?
-Clean the refrigerator regularly with hot water and soap
-Store foods in proper places
How long can a food be left at room temperature?
4 hours
Why are seniors more at risk for foodborne illness?
Weakened immune systems, chronic diseases, age-related reduction in stomach acid
The sanitation solution needs to be changed every __ hours
4
What is the holding temperature of cooked food?
140 F
How long can frozen food be stored in the freezer until it needs to be thrown out?
90 days to 1 year
With this method, food must be cooked immediately after thawing.
Microwave method
What is the number 1 pathogen that contributes to foodborne illness?
Norovirus
What is the correct order to wash and sanitize dishes?
Wash, rinse, sanitize, air dry