Temperature Control
The temperature range 41 to 135, where pathogens grow more rapidly.
What is the temperature danger zone?
The first step in the five-step handwashing process.
What is wetting hands and arms with warm running water?
The acronym for the method of stock rotation that ensures older food is used first.
What is FIFO (First-In, First-Out)?
A piece of glass, a bandage, or a metal shaving found in food is an example of this type of hazard.
What is a physical hazard?
The only piece of jewelry a food handler is allowed to wear on their hands or arms.
What is a plain band ring?
The minimum internal cooking temperature for poultry, stuffed meats, and reheated TCS foods.
What is 165 F?
The only acceptable way to dry hands after washing them.
What is using a single-use paper towel or a hand dryer?
The minimum distance that food and food supplies must be stored off the floor.
What is 6 inches?
A sanitizer or cleaning chemical that gets into food is an example of this type of hazard.
What is a chemical hazard?
A food handler must do this before putting on a new pair of single-use gloves.
What is wash their hands?
The minimum internal cooking temperature for ground meats like beef and pork.
What is 155 F?
The five steps for cleaning and sanitizing a surface, in order.
What are: 1. Scrape/remove food, 2. Wash, 3. Rinse, 4. Sanitize, 5. Air-dry?
Any surface that comes in direct contact with food.
What is a food-contact surface?
When pathogens like bacteria or viruses are transferred from one surface or food to another.
What is cross-contamination?
To get an accurate temperature reading, a thermometer must be inserted into this part of the food.
What is the thickest part?
The four acceptable methods for thawing frozen food, especially poultry.
What are: in a refrigerator, under cold running water, in a microwave if cooked immediately, or as part of the cooking process?
The correct order of steps for using a three-compartment sink.
What is: Scrape, Wash (in 110°F water), Rinse, Sanitize, Air-dry?
Wiping cloths not in use should be stored in this solution.
What is a sanitizer solution/sani-bucket?
What are major food allergens?
Food handlers should only eat, drink, smoke, or chew gum in these specific places.
What are designated areas?
Hot TCS foods, like soup, must be held at this minimum temperature.
What is 135 F?
Hand antiseptics (sanitizers) can only be used at this time.
What is after properly washing your hands?
The correct top-to-bottom storage order in a refrigerator for these items: ground beef, salmon, chicken breasts, a whole roast, and lettuce.
What is: 1. Lettuce (ready-to-eat), 2. Salmon (seafood), 3. Whole roast (whole cuts of meat), 4. Ground beef, 5. Chicken breasts (poultry)?
Droppings, gnaw marks, and nesting materials are signs of this.
What is a pest infestation?
The failure to wash hands, coughing/sneezing on food, or working while sick are all examples of this.
What is poor personal hygiene?