The proper cooking temperature and time for poultry
What is 165 Degrees for 15 seconds
100
Color of cutting board used for raw food of animal origin
What is Red
100
FIFO
What is "First In First Out"
100
Number one way you can prevent foodborne illness
What is proper hand washing
100
The minimum distance that needs to be unobstructed work space in front of a electrical panel.
What is 36"
200
The proper cooking temperature and time for ground meets, pork chops, steak, shell eggs held for service
What is 155 Degrees for 15 seconds
200
Color of cutting board used for ready to eat foods
What is White
200
MSDS
What is "Material Safety Data Sheet"
200
When storing these foods on vertically on a shelving unit what is the proper order from top to bottom. Raw Ground Beef, Raw Chicken Breast, Deli Turkey & Unwashed green peppers.
What is Deli Turkey, Green Pepper, Beef, Chicken
200
How many ounces are in one pound?
What is 16 ounces
300
The minimum temperature to hold vegetables for service
What is 140 degrees
300
You should do this after you go to the bathroom, touch you hair, eat, drink, blow your nose etc.
What is wash your hands
300
HACCP
What is "Hazard Analysis Critical Control Point"
300
Refrigeration, not at room temperature (under cold water followed by immediate cooking)
What is the proper way to thaw food.
300
What is PASS (Fire Safety)
What is Pull, Aim, Squeeze, Sweep
400
The proper cooking tempature for beef, veal, lamb, seafood and pasteurized egg dishes
What is 145 degrees for 15 seconds
400
This is used to contain you hair so it doesn't fall on or in food that you're preparing
What is a hair net or hat
400
RACE (Fire Safety)
What is "Rescue, Alarm, Contain, Extinguish"
400
I'm a bacteria that lives in animals and humans intestines. I typically come from contaminated ground beef and cause abdominal pain and bloody diarrhea.
What is E-Coli
400
How many cups are in a quart?
What is 4
500
The proper cooking temperature for pork roasts
What is 155 degrees for 22 seconds
500
After using the slicer you wash, sanitize, ______, and place the cover back on the machine.
What is set the blade to zero
500
FAT TOM (Six favorable condition required for the growth of foodborne pathogens)
What is "Food, Acidity, Time, Temperature, Oxygen, Moister"
500
I'm the leading cause of Gastroeatcritis "Stomach Flu" second most virius to the common cold. I'm transmitted from feces to the mouth and outbreaks happen on cruise ships, nursing homes and schools (WASH YOUR HANDS)
What is Norovirus
500
When handling ready to eat foods you should where these