TEMP
FOOD STORAGE
FOOD BORNE ILLNESS
HYGIENE
Miscelaneious
100
What is the minimum internal temperature to cook ground beef to kill pathogens?
155 F
100
What does FIFO mean?
First IN First OUT
100
What is the common cause of Food-Borne illness?
Not Properly Hand washing
100
What is the minimum amount of time to wash your hands?
20 SECONDS
100

When should hand antiseptics be used?

After handwashing

200
What is the minimum internal temperature you should cook chicken to kill pathogens?
165 F
200
What is the maximum temperature for cold foods in a restaurant?
41 F
200

What is the the Danger Zone?

The temperature at which bacteria spreads and grows the fastest.

200
What should employees dry their hands with in the workplace?
SINGLE USE PAPER TOWELS
200

Cleaning and sanitizing food-contact surfaces helps reduce

pathogens on the surface to safe levels

300
At what temperature should you hold hot food to be served later?
135 F
300

What should you keep away from food and in LABELED containers?

What are chemicals

300
What are tiny worms or bugs that live in fish or meat?
parasites
300
Where are employees required to wash their hands at work? (what kind?
Hand washing sink
300

The three hazards that make food unsafe are biological, environmental and...

chemical

400
What is the correct temperature for reheating food?
165 F
400
How long you can keep READY TO EAT POTENTIALLY HAZARDOUS FOODS in the fridge?
7 days
400
What is the common food borne illness that is found in poultry, and eggs?
Salmonella
400
What are the 6 steps of hand washing?
WET, SOAP, WASH, RINSE, DRY, TURN OFF WATER WITH PAPER TOWEL
400

What does TCS stand for?

time, temperature control for safety

500

What is the temperature danger zone for home preparation?

41-135

500

The reason that the tops of cans are washed prior to use.

To make sure they aren't expired or have bacteria on them

500
What does FATTOM stand for?
What is FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE
500

What should a restaurant employee remember about their work uniform?

clean clothes, closed toed shoes, non slip shoes, no fake nails, clean apron, no baggie or draping clothing or long necklaces, etc.

500

What is the leading cause of a foodborne illness?

viruses

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