TEMP
FOOD STORAGE
FOOD BORNE ILLNESS
HYGIENE
SANITIZING
100

155 Deg F

What is the final cooking temperature for ground meat, ground fish and eggs for hot holding?

100

Bottom shelf of a cooler

Where do you store the poultry?

100

Improper hand washing

What is the number one cause of Food-Borne illness?

100

20 SECONDS

What is the minimum amount of time to wash your hands?

100

Submerged in sanitizer solution

Where should wiping cloths be when not in use?

200

165 Deg F

What is the final cooking temperature for poultry and all stuffed items?

200

41 Deg F

What is the maximum temperature cold foods must be held?

200

Temperature Danger Zone

Where bacteria grows the fastest; 41-135 Degrees

200

Warm water, soap and single-use paper towels

What items are required to be stocked at all hand sinks?

200

Every 4 hours

How often must in-use utensils/tools be washed, rinsed and sanitized?

300

145 Deg F

What is the final cooking temperature for seafood, whole muscle meat and eggs for immediate service?

300

Away from food and food prep, and kept in LABELED containers

What are chemicals

300

Parasites

What are worms that live in fish/meat?

300

Accessible at all times, not blocked, not used for any other purpose

What must a hand sink be to allow for proper use?

300

Wash, rinse, sanitize, air dry

What are the 4 steps of proper cleaning?

400

135 to 70 degrees within 2 hours

What is the first and most crucial step in the cooling process?

400

7 Days

How long you can keep RTE (Ready to Eat) TCS (Time Temperature Control for Safety) food?

400

Salmonella

What is a common food borne illness that is found in dairy foods, poultry, and eggs?

400

Wet, scrub, sing, rinse, dry

What are the 5 steps of proper hand washing?

400

Test Strips

What are used to make sure sanitizer solution is at the proper concentration?

500

165 Deg F within 2 hours

What is the temperature the food must reach when reheated?

500

TPHC

What is Time as a Public Health Control?

500

FATTOM

What is the acronym used to identify a TCS food; FOOD, ATMOSPHERE, TIME, TEMPERATURE, OXYGEN, MOISTURE?

500

10-15 seconds

What is the minimum amount of time you should scrub your hands?

500

200-400 PPM

What is the proper concentration of Quat sanitizer?

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