Cutting Boards
This is the color of board used for poultry
What is yellow
True or false: there is no way to prevent allergic reactions in a commercial kitchen. It is entirely up to the person with an allergy.
What is False
Food and chemicals must be stored in _________
What are separate areas
TCS stands for ______ Controlled for Safety
What is Temperature
You must use this to turn off the sink when washing your hands
What is a paper towel
Chicken needs to be cooked to this temperature to be safe
What is 165 degrees F
You must use separate _____ for hand washing, dish washing, and food preparation
What are sinks
This is the color of board used for fish
What is blue
Hives, tightening of the throat, trouble breathing, and swelling of the face, eyes, hands, or feet are an indication of this.
What is an allergic reaction
This is the system that makes sure you use the oldest product first
What is FIFO
The F in FAT TOM stands for this
What is Food
When harmful pathogens transfer from one item to another, it is called this
What is cross-contamination
Vegetables need to be cooked to this temperature to be safe
What is 135 degrees F
This type of shoe is not allowed in a kitchen
What is open-toed
This is the color of cutting board used for vegetables
What is green
After handling a Big 6 allergen, you should wash your hands and change this
What are gloves
Food must be stored this many inches from the floor and the walls
What is 6 inches
The "O" in FAT TOM stands for this
What is Oxygen
These are the three types of contaminants in a kitchen
What are physical, biological, and chemical
Fish needs to be cooked to this temperature to be safe
What is 145
When you clean something, you must first wash, then ______, then sanitize it.
What is rinse
This is the color of cutting board used for raw meat
What is red
One way to help avoid allergic reactions is to have all staff know this for each dish.
What are the ingredients
Ground meat must be stored _____ whole muscle meats
What is below
The "A" in FAT TOM stands for this
What is Acid
The most common way people make food unsafe is considered in this category
What is poor personal hygiene
Whole muscle meats (steaks, pork chops, etc.) must be cooked to this temperature to be considered safe
What is 145 degrees F
This is the temperature danger zone
What is 41-135 degrees F
This is the color of cutting board for cooked meats
What is brown
When cooking Big 6 allergens, you should use different ______
What are cooking utensils/pans and fat
Shell eggs go on this shelf in the refrigerator
What is the bottom
The "M" in FAT TOM stands for this
What is Moisture
When food is left at the wrong temperature for too long it is considered this
Ground meat must be cooked to this temperature to be considered safe
What is 155 degrees F
The towel for sanitizing during work (or class) must be stored here.
What is submerged in the sanitizer water in the bucket
This is the color of cutting board used for dairy and wheat
What is white
These are the Big 6 allergens
What are dairy, eggs, fish and shellfish, peanuts and tree nuts, wheat, and soy and soy products
All stored food must have one of these on it
What is a label
The two "T"'s in FAT TOM stand for this
What are Time and Temperature
When washing your hands, the water must be at least this temperature.
What is 100 degrees F.
Stuffed items must be cooked to this temperature to be considered safe
What is 165 degrees F
When making stock (or any cooked item), the last step before storing in the refrigerator is to do this to keep it safe.
What is cool rapidly