GERMS
HOT or COLD
YUK
Clean it
Thaw it, Cook it, Eat it
100
pathogens
What are disease causing microorganisms
100
temperature of the water at the hand sink
What is 100 degrees Fahrenheit
100
Hair in my soup
What is a physical contaminant
100
20 seconds
What is the time necessary for the entire hand washing procedure
200
Virus, bacteria, parasites, and fungi
What is pathogens
200
41-135
What is the temperature danger zone
200
Windex sprayed on the salad bowl at Old Country Buffet cold bar
What is a chemical contaminant.
200
Frozen product placed in a sink and cool running water (70 degrees fahrenheit)
What is one of the four acceptable methods to thaw frozen products.
300
to reduce the number of pathogens
What is to sanitize
300
Reheating food should never register below....?
What is 165 degrees fahrenheit
300
Physical contaminant other than hair in soup
What is "varying answers"
300
Elderly, infants and toddlers
What is high risk population
400
How is a virus spread?
What is "varying answers"
400
Safe internal temperature of chicken
What is 165 degrees fahrenheit
400
Clam shells in the clam chowder.
What is a physical hazard/contaminant.
400
Thaw during cooking process
What is an acceptable method to thaw frozen fod.
400
Can not be seen with the naked eye, cannot be smelt, or tasted.
What is a chemical hazard, contaminant.
500
Free of visible soil or dirt
What is clean
500
What is the safe internal temperature for a hamburger
What is 155 degrees fahrenheit
500
Hey there is dirt on the lettuce leaf in my salad!!
What is a physical contaminant.
500
Plain band ring
What is the only acceptable jewelry
500
Bacteria needs six conditions to grow.
What is F.A.T.T.O.M. food, acidity, temperature, time, oxygen, moisture.
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