Personal Hygiene
Time and Temperature Control
Cross-Contamination
Cleaning and Sanitizing
Food Allergens
100

What is the recommended length of time to wash hands?

20 seconds

100

What is the temperature danger zone?

41°F to 135°F.

100

What is cross-contamination?

The transfer of pathogens from one surface or food to another.

100

 What is the difference between cleaning and sanitizing?

Cleaning removes dirt; sanitizing reduces pathogens to safe levels.

100

Name one of the eight major food allergens

Peanuts.

200

When should food handlers avoid bare-hand contact with ready-to-eat food?

At all times

200

How long can food be safely held in the temperature danger zone?

4 hours.

200

How should raw and ready-to-eat foods be stored in a refrigerator?

Raw foods should be stored below ready-to-eat foods.

200

 How often must food-contact surfaces be cleaned and sanitized?

After every use.

200

What is the most severe allergic reaction called?

Anaphylaxis

300

What illness requires a food handler to be excluded from the workplace?

Hepatitis A.

300

What is the minimum internal cooking temperature for poultry?

165°F (74°C).

300

 What equipment can prevent cross-contamination when storing food?

Separate cutting boards for different food types.

300

What is the required temperature for the final rinse in a high-temperature dishwasher?

180°F (82°C).

300

What should be done if a customer has a food allergy?

Clearly communicate with the kitchen staff and ensure no cross-contact.

400

What is the minimum temperature for washing hands?

100°F (38°C).

400

 What temperature should hot-held food be maintained at?

135°F (57°C) or higher.

400

Why is it important to clean and sanitize cutting boards between uses?

To prevent cross-contamination.

400

What concentration of chlorine should be used to sanitize surfaces?

50-100 ppm.

400

What is cross-contact?

When allergens are transferred from food containing an allergen to food that does not contain an allergen.

500

What must be reported to a supervisor immediately?

Open wounds or sores.

500

At what temperature should cold food be held?

41°F (5°C) or lower.

500

What should be done with food that has been in contact with unclean surfaces?

It should be discarded.

500

How should a sanitizing solution be tested for effectiveness?

Using test strips.

500

 What should food handlers do to prevent cross-contact?

Clean and sanitize all surfaces and equipment after preparing allergen-containing foods.

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