The temperature to which chicken and other poultry products should be cooked
What is 165 degrees Fahrenheit
100
The proper place for chemicals and clean supplies is this
What is away from food and food preparation areas
100
You should allow dishes to soak in the wash compartment of the three-compartment sink for at least this long
What is 5 minutes
100
Kitchen Managers should keep a log of these two pieces of information from the dishwasher areas.
What is Sanitation Concentration, and water temperatures
100
When using this type of dishwashing station, you will have a compartment for washing, rinsing & sanitizing
What is a three-compartment sink
200
When cooking this type of meat product which comes from a land animal, it should be cooked to a minimum of 145 degrees Fahrenheit and then allowed to rest for three minutes in order to be considered safe.
What is pork
200
When storing food products, they must be at least this far off the ground
What is 6 inches
200
Dishes should sit in the sanitizing compartment of the three-compartment sink for at least this much time
What is 1 minutes
200
Managers should check and log this information at least twice per shift to make sure all product has & will be stored at the correct temperature overnight
What is refrigerator/freezer temperatures.
200
When using quaternary ammonia as your sanitizer, you should have a concentration of this
What is 200 ppm (100 - 400 is considered safe)
300
Fish & shellfish should cooked to a minimum of what temperature in order to be considered safe?
What is 145 degrees Fahrenheit
300
White kitchen towels should be stored in one of these once wet.
What is in a sanitation bucket
300
When taking a food temp, you should hold at or above the safe temperature for a minimum of how long
What is 15 seconds
300
Taking & logging the temperature of these items is an important part of ensuring our guests' safety.
What is Potentially Hazardous Foods or Time/Temperature Control for Safety (TCS) Foods
300
Before putting dishes in the wash compartment or in the dishwasher, we want to remove all of this
What is food debris
400
The Danger Zone
What is 41 - 135 degrees Fahrenheit
400
Knives should be stored here once dirty and awaiting to be cleaned
What is a designated area for sharp items
400
When cooling foods, you should chill from 140 - 70 degrees Fahrenheit within this given amount of time and from 70 - 40 or below within this additional given amount of time.
What is 2 hours & an additional 4 hours
400
Silverware should soak in silverware soak solution for a minimum of this to help loosen food debris
What is 20 minutes
500
When reheating any type of food, it must be cooked to this temperature.
What is 165 degrees Fahrenheit
500
In each and every cooler or freezer, one of these should be present
What is a thermometer
500
Preparation surfaces used for Potentially Hazardous Foods should be clean & sanitized this often
What is every four hours
500
Never put your food away without doing this first
What is labeling food items with name & date of preparation
500
Forgetting to clean this piece of equipment on the dishwasher at the end of the day can invite pests into your restaurant