Handwashing
What is the minimum amount of time for handwashing according to the CDC?
What is the safest temperature at or below which cold food must be kept in a camp cooler?
40F 4C 278K
What term describes the transfer of harmful bacteria from one surface or food to another?
Cross contamination
Which type of food should always be prepared last to reduce contamination risk?
raw meat
Why do health departments shut down restaurants even if no customers have gotten sick yet?
To prevent foodborne illness
Why is hand sanitizer not an acceptable substitute for handwashing during food preparation?
It does not remove dirt and some germs and is less effective than soap and water
Where should raw meat be stored inside a cooler to prevent contamination?
At the bottom in a sealed container
Which two kitchen tools most commonly spread contamination during food preparation?
Knives
Cutting Boards
Graters
What internal temperature must poultry reach to be considered safe to eat?
165F
Name one violation that can result in an immediate restaurant closure.
Lack of handwashing facilities / sewage backup / unsafe food temperatures / no potable water
Name one kind of common bacteria typically spread by poor/no handwashing
E. coli, Salmonella, Norovirus, Staphylococcus (Staph)
What is the maximum amount of time perishable food can remain unrefrigerated at camp below 90°F?
2 hours
What happens if a knife used on raw meat is used on cooked or ready-to-eat food without being cleaned?
Bacteria from the raw meat contaminate the safe food.
What two steps must be done after handling raw meat before touching other food?
Wash hands and clean tools/surfaces.
What must a restaurant do before reopening after being closed for a violation?
Fix the problem and pass reinspection