the time the entire procedure should take to wash your hands
What is 20 seconds
100
height of things on countertop, height of things off floor
What is 4 inches (countertop) and 6 inches(floor)
100
lux or foot candles
What is light is measured in
200
70-125
What is temperature range that pathogens grow the fastest
200
FIFO
What is First in First Out - product rotation
200
temperature the water must be to wash hands
What is 100 degrees Fahrenheit
200
best way to prevent back flow
What is air gap
200
how long you need to keep shellfish tags
What is 90 days
300
165 within two hours
What is the process for reheating food
300
MSDS
What is material safety data sheet (chemical safety)
300
a single plain wedding band
What is the only piece of jewelry you can wear in the workplace
300
3 ways to thaw food
What is in cold running water (70 degrees), directly into an oven, microwave and then into an oven immediately.
300
4 examples why you would need a variance in your operation
What is curing meat, growing sprouts, processing meat, smoking meat for storage
400
135-70 within 2 hours and 41 or below after another 4 hours
What is the proper cooling method
400
HACCP
What is hazard analysis critical control point
400
list 4 reasons why you would have to change your gloves
What is after eating/drinking, changing tasks, after 4 hours of same task, dirty or torn
400
three main ways to prevent pests
What is dent access, deny food/water/shelter, work with a licensed PCO
400
pesticides and herbicides
What is pesticides- bugs, herbicides-weeds
500
internal cooking temperature 165, stir food and allow to stand for 2 minutes
What is cooking food in a microwave
500
USDA and their purpose
What is U.S. Department of Agriculture inspects eggs, poultry and meat.
500
five things you need at a hand washing station
What is soap, hot/cold running water, single use paper towels, trash can, hand washing signs.
500
name 5 ways to prevent a foodborne illness
What is purchase food from a safe source, cook food correctly, hold food at correct temperatures, use non-contaminated equipment, practice good personal hygiene
500
shelf order (from top to bottom) in the fridge
What is ready to eat food, seafood, whole cuts of beef or pork, ground meat and ground fish, whole/ ground poultry