TIME & TEMP
The temperature danger zone in Celsius
What is 4°C to 60°C?
The pathogen is commonly associated with undercooked chicken.
What is Salmonella?
Three types of contamination.
What are Biological, chemical, or physical?
In the refrigerator, under cold running water, or in a microwave.
What is the correct way to thaw frozen food?
Removing food debris from prep surfaces.
What is the first step in cleaning and sanitizing a surface?
The maximum time high risk food can safely remain in the danger zone
What is 2 hours?
The bacteria that causes botulism
What is Clostridium botulinum
A hair found in food
What is physical contamination?
Storing raw meat below ready-to-eat food
What is to cross-contamination prevention?
At least 77°C
What is the temperature hot water must be to sanitize dishes using hot water?
The minimum internal temperature should poultry be cooked?
What is 74°C
The virus is often linked to improper handwashing and shellfish
What is Norovirus?
Cleaning chemicals leaking into food
What is Chemical contamination?
HACCP (Hazard Analysis Critical Control Point)
What is a system is used to track safe food handling procedures?
At least 30 seconds.
What is the minimum contact time for a chemical sanitizer?