Sanitation
The 3 types of hazards that can make food unsafe?
Physical, Biological and Chemical
If you are reheating a soup, sauce, or gravy it must reach what temperature?
165 degrees F
One proper way to thaw food is
microwave, under running water, fridge
Name 3 groups of people more likely to get sick from bacteria
elderly, pregnant, babies, immune compromised
When checking food temperature, where should the thermometer be inserted?
The thickest part
Cooked food should not sit out at room temperature longer than_____
2 hours
The range of temperatures where bacteria grows rapidly is known as the....
danger zone
After cutting chicken on a cutting board what 3 things have to washed before cutting veggies
hands, knife, cutting board
Refrigerators must keep food at what temperature
41 degrees F or lower
What should be sanitized after you finish cooking in this class?
To properly clean your hands you should wash them for approximately
10-15 seconds
What can you use to put out a grease fire?
Fire extinguisher, Baking Soda, or a Lid
What must never be used to handle "ready to eat" foods?
Bare hands
True/ False:
If you have a fever or vomiting you must not work with food.
True
Where should the sanitizing towels be kept after use?
In the sanitizing bucket
There are 3 types of biological contaminants: viruses, parasites and...
bacteria
What is cross contamination?
physical movement or transfer of harmful bacteria from one person, object or place to another
Ground beef and ground pork must be cooked to this temperature
158 degrees F
Once a package of ready to eat food is opened it can be kept for how long before throwing out?
7 days
What is the temperature range of the danger zone?
41-135
Beef, pork and seafood must be cooked to this minimum internal temperature...
145 degrees F
Never put this in the sink with other dishes to be washed!
Knives
When preparing raw foods that need to be cooked and ready-to-eat foods at the same time, you should keep...?
Them separate
What does TCS stand for?
Temperature Control for Safety