Personal Hygiene
What is the most common way microorganisms are transferred to food and food contact surfaces?
by hands (not properly cleaned hands)
What is the temperature range of the Danger Zone?
What should be done when handling ready-to-eat foods to help prevent the transmission of a foodborne illness?
do not let bare hands touch ready-to-eat foods.
Before sanitizing a surface, it must first be ___&___.
washed and rinsed
How many inches off the floor must food items be kept?
6 inches
Name two appropriate ways to keep hair confined?
a hair net, a cap, a visor, Never hairspray
How long can a TCS food remain in the danger zone before it should be thrown away?
4 hours
Name two ways to ensure proper cooling of a large amount of food (such as a big pot of chili)
pour it into shallow metal pans - around 2" deep
use an ice paddle to stir the food
put the large pot into an ice bath
What temperature should your sudsy water be in your wash sink?
110 degrees
Which probe thermometer is used to check the temperature of a pot of soup?
Immersion Probe thermometer
Name two instances when food handlers should wash their hands.
After touching anything dirty, before beginning to work with foods, when switching between working with raw food and ready-to-eat foods, after using the restroom or the phone...
What is the minimum internal temperature for cooking poultry?
165 degrees
When cooling TCS foods, the temperature must go down from 135 degrees to 70 degrees within _____
2 hours
When testing the strength of the sanitizing solution used to wash dishes, what do you use?
What is potable water?
Water that is safe for human consumption.
10-15 seconds
Reheating for hot holding must be completed within ___
2 hours
Name 4 of the 6 most common symptoms of a foodborne illness.
diarrhea, vomiting, nausea, fever, abdominal cramps, jaundice
Sanitizing is the process of ____ing the number of ______s on a clean surface to safe levels.
reducing, pathogens
How many days can ready-to-eat food be kept at 41 degrees before having to throw it away?
7 days
If an employee is vomiting or has diarrhea, when can he or she return to work?
after symptom-free for 24 hours
Milk and raw shell eggs should be received at a temperature of at least ___ degrees or lower
45 degrees or lower
WHY should food be cooked to its required minimum internal temperature?
How hot should the temperature of the water be in a warewashing machine?
165 degrees
Name in order the FIVE steps for cleaning and sanitizing a food surface such as a prep table or cookware.
Remove all debris and food, wash, rinse, sanitize, air-dry