The three contaminants associated with foodborne illness
What is biological, chemical and physical
100
The temperature danger zone
What is 41F-135F
100
Dirt found on vegetables is this type of contaminant
What is physical
100
'Device' used to keep hair from contaminating food
What is hair restraint (hairnet)
100
The 4 instances when you should clean and sanitize a food-contact surface.
What is After you're done using them, Any time you've been interrupted before you start working with a different type of food, and every 4 hours?
200
Foods most likely to become unsafe
What is TCS (time/temperature, control, safety)
200
2 Common ready-to-eat foods
What is washed fruit & vegetables, deli meat, bakery items, sugar, spices & seasonings, and cooked food?
200
Hand sanitizers left on employees hands while prepping vegetables is this type of contaminant
What is chemical
200
Only piece of jewelry allowed to be worn in the kitchen
What is plain band
200
The 4 steps in cleaning & sanitizing.
What is Clean the Surface, Rinse the Surface, Sanitize the surface, and Allow the surface to Air Dry?
300
High-risk groups for food borne illness
What is preschool children, elderly, people with compromised immune systems
300
Location to measure food with a thermometer.
What is thickest part of the meat?
300
The 5 ways to prevent cross-contamination when storing food.
What is wrap or cover food before storing it, store food only in containers intended for food, store ready-to-eat foods above raw seafood, meat & poultry, store food only in designated food-storage areas, store food at least 6 inches above the ground?
300
Local regulatory authority approves worker's return to work after worker is determined to have this foodborne illness
What is Hepatitis A, or, salmonella, or, E.coli, or, norovirus, or, shigella
300
This is where you should clean a garbage container.
What is outside?
400
A food borne illness outbreak
What is when two or more people have the same symptoms after eating the same food.
400
Action to take when you notice cross-contamination of meat juice on ready to eat foods.
What is notify your manager, mark the food and do not use the food?
400
Four common food based allergens (plant only)
What is wheat, soy, peanuts, tree nuts
400
'Device' used to cover cuts/wounds on the end of the finger
What is finger cot
400
Droppings that look like grains of black pepper.
What is cockroaches?
500
The three major time-temperature abuses
What is food not held at correct temperature; food is not cooked or reheated to kill pathogens; food is not cooled correctly
500
FIFO
What is First In First Out?
500
When staff transfers from food containing an allergen to the food served to the customer
What is cross-contact
500
Five steps in washing hands
What is wet hands and arms with 100F or hotter water, apply soap, scrub hands/arms 10-15 sec; rinse hands/arms; dry hands/arms with paper towel
500
Typical nests of rodents
Soft materials, such as scraps of paper, cloth, hair, feathers and grass.