Temperature Control
What is the temperature danger zone?
(Answer: 41°F - 135°F)
What should raw meat be stored below in the refrigerator?
(Answer: Ready-to-eat foods)
How long should hands be washed with soap and warm water?
(Answer: At least 20 seconds)
How often should food-contact surfaces be cleaned and sanitized?
(Answer: Every 4 hours if in constant use)
What bacteria is commonly linked to raw poultry and eggs?
(Answer: Salmonella)
What is the minimum internal cooking temperature for poultry?
(Answer: 165°F for 15 seconds)
Why should separate cutting boards be used for raw meat and vegetables?
(Answer: To prevent cross-contamination)
When should food handlers change their gloves?
(Answer: When switching tasks, handling raw food, or if gloves are damaged)
What are the three steps in manual dishwashing?
(Answer: Wash, rinse, sanitize)
What foodborne illness is associated with contaminated water and shellfish?
(Answer: Norovirus)
How long can food sit in the temperature danger zone before it must be thrown out?
(Answer: 4 hours)
If a knife is used to cut raw chicken, what must be done before using it again?
(Answer: It must be washed, rinsed, and sanitized)
What is the only piece of jewelry allowed in a kitchen? (Answer: A plain wedding band)
(Answer: A plain wedding band)
What is the required water temperature for a high-temperature dishwasher?
(Answer: At least 180°F)
Which foodborne illness is most commonly linked to undercooked ground beef?
(Answer: E. coli)
What is the required holding temperature for hot foods?
(Answer: 135°F or above)
What should food handlers do if they touch their face or hair while preparing food? (Answer: Wash their hands)
(Answer: Wash their hands)
What symptoms require a food handler to stay home from work?
(Answer: Vomiting, diarrhea, fever with sore throat, jaundice)
How should wiping cloths be stored between uses?
(Answer: In a sanitizer solution)
What is the best way to prevent foodborne illness?
(Answer: Proper handwashing and food handling)
At what temperature should a refrigerator be kept?
(Answer: 41°F or lower)
What is the best way to prevent allergen cross-contact in a kitchen?
(Answer: Use separate utensils and prep areas for allergen-free foods)
What is the main reason employees must wear hair restraints?
(Answer: To prevent hair from contaminating food)
What is the correct concentration for a chlorine sanitizer solution?
(Answer: 50-100 ppm)
What does HACCP stand for?
(Answer: Hazard Analysis and Critical Control Points)