Contamination
What are the three types of contaminants?
What is biological, physical, and chemical?
False: Wash hands with water as hot as you can manage.
What is the temperature danger zone?
What is 41F-135F?
What is a sign that pests had gotten into food while delivering?
What are droppings, bite marks/holes
What is the acronym for using the oldest food before the newest?
What is FIFO (first in, first out)
What kind of contaminate is sanitizer in a drink?
What is a chemical contaminant?
How long should you wash your hands for?
What is 20-30 seconds?
When is the expiration date for RTE food?
What is 7 days, including the day it was made
Should poultry be slimy upon receiving?
What is hell no?
What is the acronym used for proper shelving order?
What is SRF (Swim, run, fly)
How do you prevent allergens from contaminating the food of someone with allergies?
Use different materials, gloves entirely
What is the only acceptable piece of jewelry allowed in the kitchen?
What is a plain band?
How long should food be sitting out in the danger zone before it's thrown away?
What is 4 hours?
What is a sign that cold foods had thawed and reheated?
Ice crystals forming
Where would leftover chicken salad be stored in a fridge?
What is the RTE shelf?
What color is a cutting board for raw poultry?
What is yellow?
What is needed in a restaurant setting if you wear a nose piercing?
What is a bandaid?
What is an improper way to cool food?
Leaving it out to thaw
What temp should hot foods be received at?
What is 135F or higher
How high off the ground should storing shelves be?
What is at least 6 inches?
What color is the cutting board for seafood?
What is blue?
What pH should sanitizer be in a 3-compartment sink?
What is 200 ppm?
What is the temperature zone where pathogens form the quickest?
What is 70F-125F?
What should every food delivery package have written on it?
What is the expiration/use-by, name of the food, delivery date/time, and temperature
If a pot of spaghetti was made on 9/12, what is the expiration date?
What is 9/18?