TEMPERATURES
FOOD STORAGE
FOOD BORNE ILLNESS
HYGIENE
SANITIZING
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
How often should sanitizing solution be changed?
Every 2-4 hours
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
When should equipment be sanitized?
After each use
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
What do many restaurants use to make sanitizing solution?
a small amount bleach (1 TBSP per gallon of water maximum) *must be a food grade substance
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 do employees use to make sure sanitizing solution is at the right concentration?
Test strips
500
What is the temperature danger zone for home preparation?
40-140
500
Items can not be stored where in a commercial storage room?
on the floor
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 should you always do to produce before consuming?
Wash all produce thoroughly under running water before preparing and/or eating.
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