Handwashing
How Many Steps tp Proper Handwashing
What is six
This is the Food Safety Danger Zone?
What is 40-140 F
This is the shelf life of Room Temp Butter
What is six hours
PPM stands for this in sanitized test strips
Parts per Million
Required inches off floor for food/packaging
What is six inches
How long must we wash our hands to kill the germs
What is 20 Seconds
This is the Required Initial Temp for Hot Food Products
What is 165 F
Cooked Sausage Shelf Life
What is three hours
Sanitizer PPM Strength must measure this to be effective
What is 200
Salmon colored cloths are used in this area
What is Food Contact
These are the First 2 Steps of Proper Handwashing
What is Turn on taps and wet hands with warm water
This is the required temperature for sanitized water
What is 75 F ( Luke Warm)
Opened containers of Almond milk have this shelf life
What is seven days
Sanitizer in Sinks/Buckets needs to be changed this frequently
What is every two hours
Glove use can only occur for these 3 items
What is food prep, protecting a cut, cleaning
This is the last step in Proper Handwashing
What is Use Paper towel to turn off taps
Cold food Products cannot exceed this temperature for this amount of time
What is 40 F for two hours
Shelf life for individual cream/milks is found here
What is the original bag
Red Sanitize buckets needed to be filled to a minimum this number level
What is 2
First Step prior to Gloving up
What is Proper Handwashing
This many more germs live in damp hands vs dry hands
What is 1000
Probe thermometers need to be calibrated to this temp
What is 32 F
Shelf life of an open package of deli meat
What is 24 hours
Correct Wash/ Rinse temps of Dishwasher
What are 150/180 F
Biggest Source of Cross Contamination in Restaurants
What is PEOPLE