Fever and sore throat, loose bowels, throwing up, and jaundice
What is things to tell your manager that you are experiencing?
100
20 seconds with warm running water and soap
What is the process for washing your hands?
100
People get sick when the food they eat has _____.
What is germs?
100
The danger zone.
What is 41 degrees F to 135 degrees F?
100
Store raw meat, fish and poultry on this shelf in the refrigerator.
What is lower/bottom shelves?
200
Infected boil, burn, cut or sore on your hand
What is conditions in which you should not handle food?
200
This should be completed after you go to the restroom, after you eat or drink an open beverage, after you blow your nose, and after smoking or using tobacco products.
What is the double handwash?
200
Germs easily grow in foods like meat, fish, poultry, milk, re-fried beans, cooked rice, baked potatoes and cooked vegetables. These are called __________ __________ ____.
What is potentially hazardous foods?
200
Foods left in the danger zone for more than this many hours must be discarded.
What is four hours?
200
Store unwashed food or raw food away from this type of food.
What is ready-to-eat food?
300
Person in Charge
What is the person on hand who knows how to keep food safe?
300
Lather hands with soap and warm water for approximately 20 seconds, rinse, and repeat a second time. Dry hands with paper towel or air dryer.
What is the double handwash?
300
Some bacteria make _______ that act like poison. Cooking does not destroy most of these.
What is toxins?
300
After the food is cooked and ready to serve, you will need to keep it warm enough to stop any germs from growing. You must keep hot food at this temperature or hotter.
What is 135 degress F?
300
Use utensils or disposable gloves to work with this type of food.
What is ready-to-eat food?
400
The time you must wait after vomiting or diarrhea have stopped before returning to work.
What is 24 hours?
400
As soon as they become soiled or torn, before beginning a different task, after handling raw meats, fish or poultry.
What is change your gloves?
400
This is when foreign objects are accidentally introduced into food. Food items may arrive already contaminated with dirt and pebbles.
What is physical contamination?
400
Always keep cold food at what temperature or colder?
What is 41 degrees F?
400
This is the process that you need to complete with a cutting board every time you finish with a job or between preparing different foods.
What is wash, rinse, and sanitize?
500
If you feel sick you ______ ___ __ __ ____.
What is you should not go to work?
500
A sickness that people will get if you don't wash your hands properly or keep your nails trimmed short.
What is foodborne illness or food poisoning?
500
Tiny worms that live in fish and meat are called __________.
What are parasites?
500
No matter how you cook the food, it must reach the correct cooking temperature. Using a metal-stem probe thermometer you must do this to get a true reading.
What is place the thermometer in the thickest part of the meat or in the center?
500
Keep all chemicals in the bottles or boxes they come in. If you put them in a different container, you must do this.