Water, Cleaning, and Sanitizing
This is the ratio of bleach to water to make a 100ppm chlorine sanitizing solution
What is
... 1 Tbsp bleach to 2 gallons water?
The perfect place for this bacteria to grow is in canned foods and it produces the most deadly toxin known to man
What is
... Clostridium botulinum?
This is the time and temperature requirement for cooking ground beef
What is
... 155°F for 15 seconds?
Using the same knife and cutting board to cut chicken and chop vegetables is an example of this
What is
... cross- contamination?
This range of temperature is known as the “Danger Zone”
What is
... 41°F to 135°F?
Food service workers should wash their hands for this long
What is 20 seconds
This virus contaminates water and is passed by not washing hands after using the restroom
What is
norovirus?
This is the cooking time and temperature required for poultry
What is
... 165°F for 15 seconds?
These food items should be stored in a pan on the bottom shelf of the freezer and cooler
What is
... raw meat, poultry, and fish?
This is the maximum amount of time PHF can safely stay in the Danger Zone
What is
4 hours?
This is the order for proper warewashing
What is
... wash, rinse, sanitize, and air dry?
Food, acidity, time, temperature, oxygen and moisture
What is
... the factors that affect bacterial growth?
Cooked foods must be hot-held at this temperature for safe service
What is
... 135°F?
These are three safe methods for thawing foods
What is
... in the walk-in cooler, under running water, and as part of the cooking process?
These are three types of foodborne hazards
What is
chemical, physical, and biological hazards?
This is required for food service workers to do with cuts or burns on their hands before preparing food
What is
...wash hands, cover with bandage, and wear gloves?
These types of cells are more resistant to hot and cold conditions and can survive normal cooking temperatures **Daily Double**
What is
... bacterial spores?
This is the cooking time and temperature required for reheating foods
What is
...165°F for 15 seconds?
Two systems frequently used to manage food safety in food establishments
What is
HACCP and Active Managerial Control?
Bacterial growth does this when held at cooler or freezer temperatures
What is
... slow down or stop?
On-site wells tested annually and public water supply are examples of this
What is
... approved water source?
These five diseases exclude workers from food service establishments
What is
... infections with Salmonella, Shigella, E. coli, Hepatitis A and norovirus?
To take accurate temperatures, dial thermometers must be inserted this far
What is
... the dimple or 2 1⁄2”?
Food obtained from unsafe sources, Failing to cook food adequately, Food held at incorrect temperatures,
Food prepared using contaminated equipment, Employees having poor personal hygiene
What is
... the five most common risk factors for foodborne illness in food establishments?
This method of cooling food requires food to be cooled to 70°F within 2 hours and to 41°F in an additional 4 hours
What is
... 2-stage cooling?