Hygiene Habits
The entire handwashing process should take at least these many seconds.
What is 20 seconds?
The term for food that has been left for too long at temperatures that support pathogen growth.
What is time-temperature abuse?
To prevent contamination from pests and dirty water, food should be stored at least this far from the floor.
What is 6 inches?
A cutting board that has been washed in detergent and then rinsed is considered this, but not yet ready for use.
What is cleaned?
The three types of hazards that make food unsafe are biological, chemical, and this.
What is physical?
Removing this item of clothing before using the restroom is an example of practicing good personal hygiene.
What is an apron?
The temperature range between 41°F and 135°F where pathogens grow well.
What is the temperature danger zone?
A food handler uses one cutting board for raw beef and another for slicing melons to practice this.
What is preventing cross-contamination?
When a cook isn't using a cleaning towel to wipe spills, it should be stored here.
What is in a sanitizer solution?
This is a disease transmitted to people through food.
What is a foodborne illness?
These may be used after washing hands, but never in place of it.
What are hand antiseptics (hand sanitizers)?
Of these received foods, this one is in the temperature danger zone: Milk at 38°F, Cottage cheese at 40°F, Potato salad at 43°F.
What is the potato salad?
Because it requires time and temperature control for safety, sliced melon is considered this type of food.
What is a TCS food?
The correct order for this five-step process is: Scrape, Wash, Rinse, Sanitize, and Air-dry.
What is cleaning and sanitizing?
Soy, wheat, and peanuts are all examples of this.
What is a common food allergen?
This must be applied over a bandage on a food handler's finger.
What is a single-use glove or a finger cot?
Ready-to-eat TCS food must be date-marked if it will be held for longer than this many hours.
What is 24 hours?
To prevent cross-contamination in self-service areas, an operation should provide these for each item.
What are separate serving utensils?
n a three-compartment sink, the water in the first compartment (wash) must be at least this temperature.
What is 110°F?
If a server is not sure if a dish contains an allergen, they should tell the customer this and get a manager.
What is "I don't know"?
Food handlers must tell their managers when they have symptoms like vomiting or this.
What is diarrhea or jaundice?
The minimum internal temperature that chili must be reheated to for 15 seconds before being placed on a steam table.
What is 165°F?
The best way to prevent pests is to deny them access, food, water, and this.
What is shelter (or harborage)?
A spray bottle used to dispense degreaser that was taken from a bulk container must be labeled with this.
What is the common name of the chemical?
Food contaminated with pathogens often shows no change in this, making temperature and time control very important.
What is sight, smell, or taste?