Personal Hygiene
Flow of Food
Thermometers
Temps for Delivered Foods
Minimum internal Cooking Temperature
100

What must a food handler do after wearing the same single use gloves for 4 hours?

What is Wash hands?

100

This is the time/temperature danger zone.

41F - 135F

100

This type of thermometer should be used by inserting the dimple into the item being measured.

Bimetallic stem

100

Cold TCS foods

41F

100

Whole and ground poultry

165F

200

Food handlers should remove this item before using the restroom.

What is an apron?

200

A type of thermometer used to measure surface temps.

What is an infrared thermometer?

200

An immersion probe thermometer should be used to check the temperature of a chicken breast. True or False

False.  Bonus: What type of probe?

200

Shucked shellfish

45F or lower

200

Whole cuts of beef and pork

145F

300

A food handler with a sore throat and fever has shown up for work, what must the manager do, restrict or exclude the employee?

Exclude

300

This is the temperature range where pathogens grow much faster.

70F - 125F

300

A thermometer should be within how many degrees of accuracy?

+_ 2 degrees

300

Milk

45F or lower

300

Seafood

145F
400

A food handler has diarrhea and has been diagnosed with Shigella.  What should the manager tell the employee?  Restrict work or exclude?

Exclude

400

This item is used for packaging by a suppliers to show time and temperature abuse during shipping.

What is a TTI?  Bonus:  What does it stand for?

400

How long can food stay in the temp. danger zone before it must be thrown out?

What is 4 hours?

400

HOT TCS FOOD

135F or higher

400

Ground meat and ground fish

155F

500

Tom has a young daughter with diarrhea.  Janet works primarily with high-risk poulations.  Who is most at risk of contaminating food?

Who is Tom?

500

This type of thermometer measures liquids including fryer oil.

Thermocouple with immersion probe

500

Two methods for calibrating a thermometer.

What is ice point and boil point.

500

Shell eggs

45F or lower

500

RTE foods can be stored with raw meat and seafood if commercially processed and packaged. True or False

True

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