Time & Temp
This is the temperature range of the Temperature Danger Zone.
40°F to 140°F
Handwashing should take at least this long, roughly the length of singing "Happy Birthday".
20 to 30 seconds
This general term describes transferring harmful bacteria or microorganisms unintentionally from one surface/object to another.
cross-contamination
According to internal temperature guidelines, all poultry (chicken, turkey, duck) must be cooked to this minimum internal temperature.
165°F
What is the name of the sinks used in an Industry Kitchen?
Wash
Under ideal conditions, bacteria in the danger zone can double in number in as little as this many minutes.
20 minutes
You should use this clean item to turn off the faucet handles and open the door handle after washing hands
a paper towel
Never touch raw foods and then touch this type of food without washing your hands first
ready-to-eat
Ground, injected, or tenderized meats belong on this shelf tier in the refrigerator.
the fourth shelf
What is the color cutting board for seafood?
Blue
Food should never be left sitting in the Temperature Danger Zone for longer than this amount of time.
2 hours
Both of these activities are strictly prohibited while preparing food, serving food, or washing equipment
eating and drinking
Broken glass should never be thrown directly in the trash; instead, pick it up with a paper towel and place it here.
brown paper bag
Ready-to-eat foods should always be stored on this shelf of the refrigerator.
Top Shelf
The water temperature for the first sink (WASH) and second sink (RINSE) should be kept around this temperature.
110°F
When reheating previously cooked foods, they must reach an internal temperature of this for at least 15 seconds within two hours.
165°F
On lab days, this style of shirt is strictly not allowed to keep your skin safe and covered.
a crop top (or being shirtless)
To prevent slips, falls, and cross-spreading mess, spills of these two substances on the floor should be wiped up immediately
water and grease
This stock management principle ensures older inventory gets used before newer inventory
First In, First Out (FIFO)
I am always in front of you, but you can never see me. What am I?
The Future
Cooked food must be cooled to 70°F within 2 hours, and then cooled down to 40°F or below within an additional this many hours
4 hours
This action must be taken for any worker or student presenting symptoms like a cough, cold, or fever
preventing them from working with food
Between each task, cleaning towels must be cleaned and sanitized. At the end of cooking they must be treated this way
throw away or washed
What is the minimal internal temperature for Pork?
155°F
I have ears, but I cannot hear a sound. What am I?
Corn