Food Safety Basics
Personal Hygiene
Controlling Time & Temperature
Preventing Cross-Contamination
Cleaning & Sanitizing
100

What is the temperature 'danger zone' where bacteria grow rapidly?

41°F to 135°F

100

When should food handlers wash their hands?

Before work, after bathroom use, handling raw food, eating, touching your face or body

100

What is the minimum internal temp for cooked chicken?


165°F

100

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


Below

100

What is the difference between cleaning and sanitizing?


Cleaning removes dirt; sanitizing kills bacteria


200

What does FIFO stand for in food storage?

First In, First Out

200

True or False: You can use hand sanitizer instead of washing your hands.

False

200

How long can food stay in the danger zone before it must be discarded?


4 hours

200

What should be used to handle ready-to-eat food instead of bare hands?


Tongs, deli tissue, or gloves


200

How often should a food-contact surface be cleaned?


Every 4 hours or when switching between tasks


300

Name one symptom that requires a food handler to stay home.

Vomiting, diarrhea, jaundice, sore throat with fever

300

What type of jewelry is allowed while handling food?


A plain band ring


300

What is the correct temperature for holding hot food?

135°F

300

What color cutting board is commonly used for raw meat?


Red

300

What is the correct temperature for sanitizing in a dishwasher?


At least 180°F for high-temp dish machines


400

What does the acronym HACCP stand for?

Hazard Analysis Critical Control Point

400

What should you do if you have an open wound on your hand?


Cover it with a bandage and wear a single-use glove


400

What device is used to measure food temperature accurately?

A calibrated food thermometer

400

Name one example of cross-contamination.

Using the same knife for raw chicken and salad without washing it


400

Name the three-compartment sink steps.


Wash, rinse, sanitize


500

Name the 3 types of contaminants that can make food unsafe.

Biological, chemical, and physical

500

List all the steps in proper handwashing.

Wet hands, apply soap, scrub for 10-15 seconds, rinse, dry with paper towel


500

Describe the two-step cooling method.

Cool to 70°F within 2 hours, then to 41°F or lower within 4 more hours


500

Explain how to store food correctly in a refrigerator (top to bottom).


Ready-to-eat food, seafood, whole cuts of beef/pork, ground meat, poultry


500

What concentration of sanitizer is considered safe and effective?


Chlorine (50-100 ppm), Quats (200 ppm), Iodine (12.5-25 ppm)


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