Food Safety Basics
What is the temperature 'danger zone' where bacteria grow rapidly?
41°F to 135°F
When should food handlers wash their hands?
Before work, after bathroom use, handling raw food, eating, touching your face or body
What is the minimum internal temp for cooked chicken?
165°F
Should raw meat be stored above or below ready-to-eat food?
Below
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing kills bacteria
What does FIFO stand for in food storage?
First In, First Out
True or False: You can use hand sanitizer instead of washing your hands.
False
How long can food stay in the danger zone before it must be discarded?
4 hours
What should be used to handle ready-to-eat food instead of bare hands?
Tongs, deli tissue, or gloves
How often should a food-contact surface be cleaned?
Every 4 hours or when switching between tasks
Name one symptom that requires a food handler to stay home.
Vomiting, diarrhea, jaundice, sore throat with fever
What type of jewelry is allowed while handling food?
A plain band ring
What is the correct temperature for holding hot food?
135°F
What color cutting board is commonly used for raw meat?
Red
What is the correct temperature for sanitizing in a dishwasher?
At least 180°F for high-temp dish machines
What does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
What should you do if you have an open wound on your hand?
Cover it with a bandage and wear a single-use glove
What device is used to measure food temperature accurately?
A calibrated food thermometer
Name one example of cross-contamination.
Using the same knife for raw chicken and salad without washing it
Name the three-compartment sink steps.
Wash, rinse, sanitize
Name the 3 types of contaminants that can make food unsafe.
Biological, chemical, and physical
List all the steps in proper handwashing.
Wet hands, apply soap, scrub for 10-15 seconds, rinse, dry with paper towel
Describe the two-step cooling method.
Cool to 70°F within 2 hours, then to 41°F or lower within 4 more hours
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
What concentration of sanitizer is considered safe and effective?
Chlorine (50-100 ppm), Quats (200 ppm), Iodine (12.5-25 ppm)