Temperatures
What is the maximum length of time food can be in the danger zone?
4 hours
What foodborne illness is caused by undercooked poultry?
Salmonella spp
Using a knife to cut raw chicken then lettuce immediately after is an example of?
Cross Contamination
What are the 2 types of Machine dishwashers?
High temperatures and Chemical-Sanitizing
What is the first thing you should do before you start cooking?
Wash your hands
What is the minimum internal temperature for poultry to be cooked to?
165
Which food is not likely to grow bacteria?
A)Dried pasta and bread
B)Fresh meat
C)Seafood
D)Milk and cream
A)Dried pasta and bread
Metal shavings are what type of contaminant?
Physical
What are the 4 types of cleaners?
Detergents, Degreasers, Delimers, and Abrasive Cleaners
How should an infected wound be covered?
A Band-Aid and a glove
A refrigerator must be kept between:
A)0-42
B)0-44
C)0-38
D)0-40
D)0-40
What does FATTOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture
What are the 2 methods to calibrate a thermometer?
Boiling-point method and Ice-point method
Cleaning vs Sanitizing
Cleaning removes food and other dirt from a surface.
Sanitizing reduces pathogens on a surface to safe levels.
After how many hours do you need change your gloves? (If they do NOT become dirty or torn first)
4 hours
What is the temperature range of the danger zone?
41-135
What are the three groups in high risk populations?
Adults over 65, children under 6, and immunocompromised individuals.
Name 4 of the 8 big food allergens.
Milk, Eggs, Fish, Shellfish, Wheat, Soy, Peanuts, and Treenuts
What are the 5 steps of a three-compartment sink?
Scrap/rinse, wash in the first sink, rinse in the second sink, sanitize in the third sink, and air dry items
Which food handler should be excluded from service?
A)Someone who has handled garbage
B)Someone who has an infected wound on their hand
C)Someone who has done the dishes
D)Someone who is experiencing vomiting, diarrhea, or a fever
D) Someone who is experiencing vomiting, diarrhea, or a fever
What temperature must TCS food be reheated to?
165
Name 4 TCS foods
Poultry, milk/dairy, Meat, Fish, Baked Potatoes, Tofu/other soy products, Sliced melon/tomatoes/leafy greens, shell eggs, shellfish, rice/beans, sprouts, and garlic and oil mixtures.
What are the 3 types of contaminants that are a risk to food?
Biological, Physical, Chemical
What are the basic steps for cleaning efficiently? (hint: 5 steps)
Scrape the surface, wash the surface, rinse the surface, sanitize the surface, then allow to air dry.
What are the 5 steps for hand washing?
Wet hands and arms, Apply soap, Scrub for 10-15 seconds, rinse hands and arms, then Dry hands and arms