personal hygiene
What should you do before putting on gloves?
Wash your hands
What is the temperature danger zone
41°F–135°F
What is cross-contamination?
Transfer of harmful bacteria from one surface/food to another
Where should raw meat be stored in a fridge?
On the bottom shelf
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing reduces pathogens
How long should you wash your hands?
20 seconds
At what temperature should hot food be held?
135°F or higher
Name one way to prevent cross-contamination
Separate raw and cooked foods / use different cutting boards
What does FIFO stand for?
First In, First Out
What should be used after cleaning a surface?
Sanitizer
When must food handlers wash their hands?
After using the restroom, touching face/hair, handling raw food, etc.
At what temperature should cold food be held?
41°F or lower
What type of contamination is cleaning chemicals?
Chemical contamination
What must be on all stored food containers?
Label and date
What is the proper order?
Clean → Rinse → Sanitize → Air dry
What should you do if you have a sore throat and fever?
Report it and stay home or be restricted
Minimum internal temp for chicken?
165°F
What are microorganisms that cause illness called?
Pathogens
How far off the floor must food be stored?
At least 6 inches
What tool checks sanitizer strength?
Test strips
What illness must be reported to a manager immediately?
Norovirus, Salmonella, Shigella, E. coli, Hepatitis A
How long can food stay in the danger zone before being thrown out?
4 hours
What is the most common cause of foodborne illness?
Poor personal hygiene
What is the correct order (top to bottom) for storing meats?
Ready-to-eat, seafood, whole cuts, ground meat, poultry
How often should food-contact surfaces be cleaned and sanitized?
Every 4 hours during constant use