Food Safety
Personal Hygiene
Time and Temperature
Cross Contamination
Cleaning and Sanitizing
100
Bacteria, viruses, parasites, fungi
What is a biological hazard
100
The 5 steps to hand washing
What is wet hands and arms, apply soap, scrub, rinse, dry with single use paper towel
100
Foods most likely to become unsafe
What is milk and dairy, eggs, poultry, meat, fish, melons, tomatoes, heat treated plant food
100
cover food, store ready to eat food above raw seafood, meat and poultry
What is how to prevent cross contamination
100
Removing food and other dirt from a surface
What is cleaning
200
Name 2 chemical hazards
What is cleaners, sanitizers, polishes, machine lubricants
200
The time needed for scrubbing during handwashing
What is 10-15 seconds
200
the appropriate place to check the temperature of food
What is the thickest part, usually the center
200
The handle
What is the only place on a clean utensil you should touch
200
Do this to reduce pathogens on a surface to safe levels
What is sanitizing
300
Objects can get into food including naturally occurring ones like bones
What are physical hazards
300
the appropriate time to use antiseptics
What is after hand washing
300
The best way to control pathogen growth
What is time temperature control
300
Never scoop ice with
What is bare hands or a glass - only a scoop
300
All food surfaces need to be cleaned and sanitized at these times
What is after use, when interrupted, switching tasks, 4 hours
400
Four practices that can make food unsafe.
What is poor personal hygiene, time-temperature abuse, cross-contamination, poor cleaning and sanitizing
400
after handling money, before putting on gloves, after eating or smoking
What is when to was your hands
400
Temperature danger zone
What is 41 to 135 degrees
400
Store equipment that touches food at least this many inches off the floor
What is 6 inches
400
Never store this with food
What are chemicals
500
Biological hazard that can cause illness
What is a pathogen
500
Gloves should be changed at least this ofter
What is every 4 hours of continuous use
500
Safe temperature to store cold food
What is below 41 degrees
500
Most common food allergens
What is milk and dairy, wheat, eggs, soy, fish, nuts
500
Signs of cockroaches
What is capsule shaped eggs, strong oily odor, pepper like droppings
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