Food Safety
Personal Hygiene
Time and Temperature
Cross Contamination
Cleaning and Sanitizing
100
4 kinds of microorganisms that can cause foodborne illness

Bacteria, viruses, parasites, fungi

100
The 5 steps to hand washing
What is wet hands and arms, apply soap, scrub, rinse, dry with single use paper towel
100
3 foods most likely to become unsafe
What is milk and dairy, eggs, poultry, meat, fish, melons, tomatoes, heat treated plant food
100
how to store cups
What is upside down and not stacked
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 only place on a clean utensil you should touch

What is the handle
200
Do this to reduce pathogens on a surface to safe levels
What is sanitizing
300
examples of physical contaminant 

Objects that get into food including naturally occurring ones like bones or seeds

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 wash 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
Name three of the Big 6 Pathegons
What is E Coli, Hepatitis A, Nontyphoidal Salmonella, Norovirus, Shigella, and Salmonella Typhi
500
When gloves should be changed 
What is when gloves are dirty, when they have been torn or ripped, when working with different food, or 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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