So Fresh and So Clean
This is the first thing you should do before touching food or clean dishes.
What is wash your hands?
Cold food must be held at or below this temperature.
What is 40°F?
Hot foods must be held at or above this temperature.
What is 140°F?
This is the temperature range where bacteria grow fastest.
What is 41°F to 135°F?
All stored food must have this to show when it was prepared or opened.
What is a label with the date?
You should wash your hands for at least this many seconds.
What is 20 seconds?
This tool checks if your fridge is working properly.
What is a thermometer?
When reheating leftovers for hot holding, they must reach this temperature.
What is 165°F for 15 seconds?
If food sits in the Danger Zone for this many hours, it must be tossed.
What is 4 hours?
True or False: You can serve food past its use-by date if it looks fine.
What is False?
True or False: Hand sanitizer is a good substitute for soap and water in the kitchen.
What is False?
True or False: It’s okay to thaw meat on the counter if you plan to cook it right away.
What is False?
Chicken and other poultry must be cooked to this internal temp.
What is 165°F?
Using the same cutting board for raw chicken and salad can cause this.
What is cross-contamination?
This acronym means using older products before newer ones.
What is FIFO (First In, First Out)?
This is used after cleaning and rinsing surfaces to kill germs.
What is sanitizer?
Refrigerators should be checked at least this often each day.
What is twice a day?
Ground beef should be cooked to this minimum temperature.
What is 155°F for 15 seconds?
True or False: It’s safe to cool food on the counter before refrigerating it.
What is False?
Prepared food held more than this many days (at or below 41°F) must be discarded.
What is 7 days?
You’re switching from slicing raw chicken to chopping lettuce for a salad. List all the steps you must take before you start the lettuce.
What is remove gloves, wash hands, clean and sanitize cutting board and knife, put on new gloves?
You check the cooler and it’s at 45°F. Name two immediate actions you must take and one follow-up.
What is move food to a working cooler, notify a supervisor immediately, and record temps/request maintenance?
You reheat leftover chili to 160°F. What’s wrong, and what must you do before serving?
What is it must be reheated to at least 165°F for 15 seconds before hot holding?
Name three examples of time-temperature abuse.
What are leaving cooked food out at room temp over 4 hours, thawing meat on the counter, and holding cold food above 41°F?
You find a container of soup in the cooler with no label. What should you do?
What is discard it?