Don't Spread It
Keep It Cool
Heat It Up
Keep It Clean
Wild Card
100
150ppm to 400ppm is what
What is: the acceptable concentration of quat sanitizer
100
What temperature must all refrigerators keep at?
What is: Below 41 degrees
100
You must cook chicken to ____________
What is: 165 Degrees
100
Proper set up for a 3 compartment sink is _________, ___________ and _____________
What is: Wash Rinse Sanitize
100
1. Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource?
What is: Local, State, Federal
200
These are required to be stored in a sanitizer solution to prevent harbor-age of bacteria.
What is Towels
200
You must have a proper one of these working built in or attached?
What is: A thermometer
200
The temperature range in which food-borne bacteria can grow is known as the______
What is: Temperature Danger Zone
200
_________should be on a weekly cleaning schedule to be kept clean and free of lime build up.
What is: DeLiming
200
The model for food safety standards is based on a system called HACCP. What does this stand for.
What is: Hazard Analysis and Critical Control Points
300
Sanitzer buckets should be changed out how often
What is: Every four hours or when soiled.
300
A proper ________ could save you from throwing away food in the temperature danger zone
What is: A Label
300
For TGTFC Purposes the food danger zone is_______________
What is: 40 to 155
300
___________ and crevices on all equipment should be clean and ____________ after each use.
What is: Cracks / Sanitized
300
The three categories of food contaminants are best described as
What is Physical, Chemical and biological
400
Hands should be washed at what temperature and for how long?
What is: 90-110 degree for 20 seconds
400
The first step of a two step cooling process requires food to be at what temperature after 2 hours?
What is: 70 Degrees
400
Reheated food must reach this temperature for how long?
What is: 165 degrees for 15 seconds
400
ALL Hand sinks should have these 4 pieces_______,___________,____________,___________
What is: Soap, paper towels, trash can and hot water
400
Salmonella poisoning is most often associated with the following source
What is: Chicken and eggs
500
What does MSDS stand for and when would you use it.
What is: Material Safety Data Sheet. Provides all relevant information and care instructions for chemicals.
500
What is the total time a product has to cool to 40 degrees in a two step cooling process.
What is: 6 hours
500
When reheating liquids, _____________.to ensure that any active bacteria are eliminated
What is: Bring to a rolling boil
500
Toxic items should be stored how________________________________________
What is: Below eye level and in un-cracked containers
500
___________ should be done twice a day to ensure food safety and sanitation.
What is: Line Check
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