Cleanliness
Personal Hygiene
Cross Contamination
Storage
Temperature
100
The single most important practice in preventing food borne illness.
What is frequent and proper hand washing.
100
This should be used daily to control body odor
What is deodorant.
100
A key to avoiding cross contamination is doing this after handling raw meats.
What is hand washing.
100
These should never be stored along with food items.
What are chemicals/cleaning supplies.
100
The safe internal cooking temperature for ground cuts of beef, veal and pork.
What is 155 degrees.
200
Name three situations where hands should be washed.
What is: At the beginning of the shift, Before beginning food prep After: Handling raw foods, Using the restroom, coughing or sneezing, handling trash, smoking, eating or drinking, handling soiled equipment or utensils
200
This should be kept pulled back and completely covered while in the kitchen.
What is your hair.
200
Before being served or used in a recipe fruits and vegetables should be this.
What is washed.
200
All food should be stored this far above the floor.
What is 6 inches.
200
The safe internal cooking temperature for whole cuts of meats of beef, veal and pork.
What is 145 degrees.
300
The appropriate length of time to spend washing your hands.
What is 20 seconds.
300
This should be part of daily routine to ensure proper cleanliness of your person.
What is a shower/bath.
300
This should be used to clean all food preparation areas
What is sanitizer.
300
New stock should be dated and placed here.
Where is behind old stock.
300
The safe internal cooking temperature for poultry, stuffed foods and reheated foods.
What is 165 degrees.
400
The dirtiest part of the hands that requires the most attention during washing.
What are your fingernails.
400
To avoid the spread of germs these should be kept short and clean.
What are fingernails.
400
Different ones of these should be used when prepping raw meats, cooked meats and fresh produce.
What are cutting boards.
400
All food should be kept this far from the ceiling
What is 18 inches.
400
The temperature range referred to as the “Danger Zone” for foods.
What is 40 - 140 degrees.
500
A recommended familiar song to sing while washing your hands
What is Happy Birthday.
500
Jewelry that is allowed in the kitchen includes what.
What is none.
500
Cutting boards that have deep cuts, grooves or chips should be this.
What is replaced.
500
The safe refrigerating temperature is between ____ and ____.
What is 32 and 40 degrees.
500
The amount of time a food may sit in the “Danger Zone” before it must be thrown out.
What is 2 hours.
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