Safe Food
It's the Inside that Counts
It's Your Cross to Bear
Keep it Personal
Let's Keep it Clean
100
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
100

This is the minimum internal temperature for ground beef.

What is 155° F?

100

Eggs and peanuts are dangerous for people with these. 

What are food allergies?

100

This is what foodhandlers should do after touching their hair, face, or body.

What is wash your hands?

100

This is what goes in the 2nd compartment sink if you are working with large items.  

What is nothing?

200
Their immune systems have weakened with age.
What is elderly people at higher risk for foodborne illnesses?
200

This is the minimum internal temperature for cooked fruits and vegetables.

What is 135° F?

200

This is when contaminated equipment touches food that won't receive any further cooking. 

What is cross-contamination?

200

This is the minimum length of time that you should scrub your hands with soap.  

What is 10 seconds?

200

This is what you add to to the hot water in the 1st compartment sink. 

What is detergent?

300
The three categories of food safety hazards are biological, physical, and
What is Chemical
300

This is the temperature range that allows for the most efficient pathogen growth. 

What is 41° F - 135° F?

300

These are commonly referred to as the "Big 8". 

What is diary, soy, fish, shellfish and crustaceans, peanuts, treenuts, eggs, and wheat?

300

This piece of jewerly can be worn by a foodhandler.

What is plain band ring?

300

This is what a foodhandler should do when they have finished trimming raw chicken on a cutting board and needs it to prep vegetables. 

What is it must be washed, rinsed, sanitized, and air dry?

400

This is the primary type of hazard presented by saliva

What is biological? 

400

When cooling TCS food, this is the temperature your food must reach in no more than 2 hours. 

What is 70° F?

400

This reaction is what could happen when a person consumes a food item they are allergic to.  

What is anaphylactic shock?

400

These are the items required at a handwashing station. 

What is soap, running water, a trash can, and a paper towel dispenser or hand dryer?

400

This is cleaning

What is using soap and water to remove food and dirt from a surface?

500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
What is time-temperature control
500

When storing cottage cheese, the internal temperature should not go above this point. 

What is 41° F?

500

This is cross-contact.

What is when 1 food item containing an allergen touches another food item and their proteins mix? 

500

This is the type of shoes that should be worn in the kitchen. 

What is close toed, non slip shoes.

500

This is the kind of surface that needs to be both cleaned and sanitized. 

What is food contact surfaces?

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