TERMINOLOGIES
ABBREVIATION
KBs
HYGIENE
FOOD SAFETY
100

FIFO

What is First In First Out?

100

KB 2

What is IPIS?

100

20 SECONDS

What is the minimum amount of time to WASH YOUR HANDS?

100
2-3 Hours
How often should sanitizing solution be changed for
200
165 Deg F
What is the temperature for poultry
200

41 Deg F

What is the temperature for cold foods

200

KB 9

What is PANIS?

200
Single Use Paper Towels
What employees should dry their hands with in the workplace
200
After each task and use
When should equipment be sanitized
300
145 Deg F
What is the temperature for seafood
300
Away from food and kept in LABELED containers
What are chemicals
300

KB 6

What is BALA NG STAPLER?

300

Hand Washing Sinks

Where employees are required to wash their hands at

300
The prevention of Cross-Contamination
What is sanitizing
400
165 Deg F
What is the temperature for reheating food in the microwave?
400
7 Days
How long you can keep READY TO EAT POTENTIALLY HAZARDOUS FOODS in the fridge
400

KB 13

What is GOMA?

400

HAND WASHING Essentials

WATER, HAND SOAP, NAIL BRUSH, PAPER TOWEL, HAND SANITIZER

400
Test Strips
What employees use to make sure sanitizing solution is at the right concentration
500
145 Deg F
What is the temperature for eggs consumed right away
500

HACCP

What is Hazard Analysis and Critical Control Point?

500

KB 14

What is STRAW NG SAKO?

500

10 seconds

What is the minimum amount of time you should RINSE YOUR HANDS

500
50 to 100 parts per million
What is the proper concentartion of sanitizer
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