Log it
A log that contains organizing, cleaning, and tiding work area
What is "cleaning log"
An inventory method used to avoid food spoilage
What is "FIFO"
Dip strip for 10 seconds
What is "sanitizer strip test"
The temperature danger zone
What is "41 to 135 degrees F"
When bacteria crosses from one food to the other
What is "Cross Contamination "
The log we use to write down food that is not held under temperature control
What is "Time Stamp Log"
Recommended refrigerator temperature
What is "32 F to 40 F"
Wash thoroughly for at least 20 seconds
What is "proper hand washing"
Peanuts, Fish, Soy, Milk
What is "food allergens"
A foodborne illness often caused by contaminated chicken and eggs
What is "Salmonellosis"
The expiration date for ready-to-eat food
What is "3 days"
The minimum required clearance between the top of boxes and head of the sprinklers in the ceiling
What is "18 inches"
The final rinse temperature
What is "180 F"
Internal cooking temperature of ground meat
What is "160F"
Sickness caused by eating unsafe food
What is "foodborne illness"
A label that indicates the last day a product is considered safe to use or consume
What is "Use by label"
Poultry - Meat - Fish - Ready-to-eat food
What is "safe food storage"
Clean uniform, no nail polish, hair neat and covered with hairnet.
What is "dress code"
The internal temperature for safely reheating food.
What is "165F"
A food that contains chemicals
What is "chemical hazard"
Missing name of food item on label
What is "improper labeling"
The correct type of container to use when storing food to cool down
What is "Shallow container"
A place to throw dirty towels and aprons
What is "designated hamper"
Place items in refrigerator or submerged under running cold water of 70F or less
What is "defrosting food"
Six factors the create conditions for bacteria to grow
What is "FATTOM"