Illness and Injury
Bacteria and Contamination
Receiving and Storing
Preparing and Serving Food
Cleaning
100
Improper cooling, advance preparation, infected person, inadequate reheating or hot holding, improper hot holding, contaminated raw food or ingredient, unsafe source, use of leftovers, cross contamination, inadequate cooking.
What are the top ten improper foods handling practices?
100
4 degrees to 60 degrees Celsius.
What is the danger zone?
100
FIFO
What is the first in first out rule of receiving food?
100
74 degrees Celsius for a minimum of 10 seconds.
What is correct internal temperature to cook foods to?
100
Organization, scraping and pre-soaking, sorting and racking, washing, rinsing, sanitizing, air drying.
What is the proper washing procedure?
200
Injuries from equipment and knives.
What is the top workplace safety hazard?
200
20 minutes.
What is the time it takes for bacteria to double?
200
The place where we store raw foods in the refrigerator.
What is the bottom?
200
60 degrees Celsius?
What is correct temperature for hot holding?
200
100-200 ppm or 28ml/4.5L
What is amount of bleach needed for manual sanitizing?
300
________ that cause disease are called pathogens.
What are microbes?
300
FATTOM
What is What is the acronym that identifies factors that affect bacterial growth?
300
18 degrees Celsius or lower.
What is the temperature that frozen foods must be stored at?
300
60 to 21 degrees Celsius in 2 hours; 21 to 4 degrees Celsius within the next 4 hours.
What are the proper cooling temperatures?
300
60 degrees Celsius.
What is the minimum temperature in a mechanical dishwasher?
400
An intermediate step between the source of contamination and the receiver of the contamination.
What is indirect transmission?
400
Bacteria continue to multiply in the body and cause this.
What is food infection?
400
15 centimeters.
What is height off the floor that dry foods must be stored?
400
Contact the manager who will report to the Public Health Inspector?
What do you do when there is a foodborne illness complaint filed at your restaurant?
400
CIP (Clean in Place)
What is the process of cleaning and sanitizing food processing equipment?
500
The food, the food handler and the environment.
What are the parts of the cycle of transmission?
500
An example of this is staphylococcus.
What is food intoxication?
500
Refers to the durable life of a food product?
What is the best before date?
500
Do not pick up utensils or cutlery by this.
What are the business ends?
500
Wear puncture resistant gloves, use tools, not your hands, and be alert for sharp items when doing this.
What is discarding or collecting garbage?
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