Time & Temps
What is the Temp Danger zone Definition & #'s?
What is a sweet spot for bacterias to grow &
What is 41* F-135*F
describe the proper method to washing your hands?
what is turn on faucet to warm, wet hands, add soap, scrub for 30 secs, turn off faucet wih paper towel and dry hands
What is below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation
What is The proper placement of raw chicken in the cooler.
What is the correct order to clean your dishes in a commercial kitchen?
What is Wash, Rinse, Sanitize and Air Dry?
What 2 pests are the most common in kitchens?
what is roaches and mice
What is the min internal cooking temp for ground beef?
What is 155*f for 15 secs
What are examples of physical contaminants?
Bracelets, watches, dangly earrings, rings other than plain bands.
What is cross-contamination?
The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands.
What are the three types of chemical sanitizers?
Quats, chlorine, iodine
What are Time/Temperature Control for Safety Foods (TCS)?
Moist, high-protein foods on which bacteria can grow most easily.
What is NOT a safe method to defrost frozen foods?
What is leaving the frozen products on the counter at room temp
What is “Hazard Analysis”?
what is The first step of HACCP.
What is a food allergy?
An immune response to a food
Why should chemicals be check frequently?
and how often should they be checked/changed?
What is to check for effectiveness in the concertation?
2 Hours
What is the most common food intolerance?
What is Lactose intolerance
What is the minimum internal temp to cooking poultries such as quail, pheasant and turkeys?
What is 165*F for 15 sec
What are bandaging the wound with an impermeable bandage and wearing gloves?
what is What you should do when you have a cut, scrape, burn, or open wound on your hands.
What is six inches?
what is The distance food needs to be stored away from the wall and off the floor.
How often should a food contact surface be cleaned and sanitized during contact use?
What is every 4 Hours
Wild Card Double or nothing......
What year was the chipotle ecoli outbreak with 55 people and 21 ill ppl were hospitlized
December 1st 2015
What is time and temperature abuse and who abused her?
What is a Critical Control Point?
A point during the food flow where hazards can be prevented, or reduced to acceptable levels before a food is served.
What is the little sticky tab that you can use to identify a product inside a walk in?
What is a correct label with date and name of item
What systems remove steam, smoke, grease and heat in a kitchen/?
What is a ventilation system/ Hood system
Four food-borne illnesses that need to be reported to the local regulatory agency.
What are:
1. Shigella,
2. Hepatitis A,
3. Shiga-toxin producing E. coli,
and
4. Salmonella?