Food Safety
Personal Hygiene
Food Storage
Cooking Temperatures
Cleaning and Sanitizing
100

What is cross-contamination?

the transfer of harmful bacteria or allergens from one food item to another, often through utensils or surfaces

100

What should food handlers do before handling food?

Wash hands

100
What temperature should hot TCS food be stored?

135°F

100

What is the minimum internal temperature for poultry?

165°F

100
What is the difference between cleaning and sanitizing?

Cleaning removes food and other dirt from a surface. Sanitizing reduces pathogens on a surface to safe levels.

200
What is the temperature danger zone?

41°F - 135°F

200

Why is it important to keep nails short and unpolished? 

long nails are hard to keep clean and may harbor pathogens. Nail polish could flake into food and cause physical contamination, or hide dirt that may be under nails. 

200

Ready to eat TCS food should not be held for longer that how many hours?

24 hours

200

Cold foods must be received at what degrees?

41°F

200

What should you use when checking the strength of the sanitizer?

Testing kit/strip

300

What is a foodborne illness?

sickness caused by consuming contaminated food or beverages

300

What is the correct way to wash hands?

Wet hands and arms with warm water.

Apply soap.

Scrub your hands and arms for at least 10-15 secs.

Rinse your hands and arms with warm water.

dry your hands and arms with paper towel or hand dryer. 

300

What does FIFO stand for?

First in, first out

300

What is the safe cooking temperature for ground beef?

160°F

300

After how many hours should you clean a surface that has been constantly used?

4 hours

400

What is the importance of handwashing?

a key step in preventing the spread of pathogens and cross-contamination

400
What should you do if you have a cut on your hand?

Bandage and cover with glove and/or finger cot.

400

What is it called when raw meat drip onto other foods?

Cross - contact

400

At what temperature should leftovers be reheated?

165°F

400

What are the steps for properly sanitizing surfaces?

Remove food, dirt, or debris

Rinse with clean water

Sanitize with food safe solution

Air dry

500

How many inches should food be stored off the floor?

six

500

What are the symptoms that should prevent you from working with food?

jaundice, diarrhea, sore throat with a fever, or vomitting. 

500

One way for thawing frozen food?

In the cooler

In a microwave (if food is cooked immediately)

Submerged under cool running water

As a part of the cooking process

500

What are the risks of undercooking food?

can cause foodborne illness due to the rapid growth of pathogens 

500

What is in each sink of a 3-compartment sink?

Soap and water - wash

Water - rinse

Sanitizer and water - sanitize 

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