Temperature Control
Personal Hygiene
Cross-Contamination
Food Storage
Sanitize and Cleaning
100

the "danger zone" temperature range where bacteria grow rapidly

What is 41°F to 135°F (5°C to 57°C)?

100

How long should you scrub your hands when washing them?

What is at least 10-15 seconds?

100

color cutting board is typically used for raw meat to prevent cross-contamination?

What is red?


100

How far off the floor should food be stored?

What is at least 6 inches?

100

What is the correct order for cleaning and sanitizing a food-contact surface?

What is clean, rinse, sanitize, air-dry?

200

the minimum internal cooking temperature for poultry

What is 165°F (74°C)?

200

The first step in proper handwashing?

What is wetting hands and arms with warm water?


200

Should raw meat be stored above or below ready-to-eat food in a refrigerator?

What is below?

200

What type of container should be used to store food in the refrigerator?

What is a food-grade, airtight container?


200

How often should utensils and equipment be sanitized?

What is every 4 hours if in constant use?

300

How long can hot food be held without temperature control before it must be discarded?

What is 4 hours?

300

When should food handlers change their gloves?

What is every 4 hours or after handling raw meat, touching the face, or switching tasks?

300

Name a common food allergen.

What are peanuts, tree nuts, milk, eggs, fish, shellfish, soy, or wheat?

300

What is the maximum acceptable receiving temperature for cold TCS (time/temperature control for safety) foods?

What is 41°F (5°C)?

300

What is the minimum water temperature for manual dishwashing?

What is 110°F (43°C)?

400

What is the minimum temperature for reheating leftovers?

What is 165°F (74°C) for at least 15 seconds?  

400

What jewelry is permitted while handling food?

What is a plain band ring?

400

What should you do if a customer reports an allergy?

What is notify the kitchen staff and ensure no cross-contact occurs?

400

How should dry goods like flour be stored to avoid contamination?

What is in a cool, dry place away from chemicals?

400

What is the required concentration range for a chlorine sanitizer?


    • What is 50-99 ppm (parts per million)?

500

What is the correct temperature for holding cold food?

What is 41°F (5°C) or lower?

500

Which illness requires a food handler to be excluded from work?

What is Norovirus, Salmonella Typhi, Shigella, E. coli, or Hepatitis A?

500

How can you prevent cross-contact with allergens?

What is cleaning and sanitizing all surfaces and utensils that touched allergens?

500

How long can ready-to-eat TCS food be stored in a refrigerator?

What is 7 days if held at 41°F (5°C) or lower?

500

When using a three-compartment sink, what is the last step?

What is air-drying all items?

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