Temperatures
What is the Temperature Danger Zone?
41-135 degrees
Before putting on gloves, employees should...
Wash Hands
The most effective way to prevent foodborne illness is to _____________.
WASH HANDS
Where should chemicals be stored?
Clue: Away from ________?!?!?
Away from food.
List one way an employee could contaminate food.
Answers Vary: Cough on food, touch face/hair and then food, spit in food, etc.
HOT Ready to Eat Foods (Buffets for Example) should be held at a minimum temperature of _______?
135 degrees
What's a reason you might reject a food order?
Answers Vary: Mold, Wrong Temp, Open, Ice Crystals, Not all the way frozen, etc.
Food in the danger zone should be thrown away after ______ hours.
4
What is an example of PHYSICAL contamination in the kitchen.
Answers will vary. Example: Twist Tie in food
Food Handlers should have real, clean, unpolished nails because:
Fake, dirty, or polished nails could contaminate food.
Refrigerators should be kept at what temperature?
41 degrees or colder (typically not colder than 33 degrees, or things would FREEZE).
The entire "hand washing" process should take at least _____ seconds.
20.
Scrub vigorously for 10-15 of those.
How should dishes be dried?
Air
What is FIFO?
First In, First Out... Food Rotation System
What does each letter of FAT TOM stand for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
Poultry should be cooked to a minimum of what temperature?
165 degrees
Food handlers should be sent home (and have ZERO contact with anything food related), if they're experiencing what 2 symptoms?
Vomiting and/or Diarrhea
Which items are most likely to become contaminated/unsafe?
Cut fruits/veggies, meats, dairy, cooked foods, etc.
What are some things a food handler should wear for their safety & for food safety?
Clean apron, Hair covering, non-slip close-toed shoes, etc.
What type of food contaminant can survive refrigeration & freezing? NOTE: This can only be transferred to food BY PEOPLE.
Viruses
Leftovers should be heated to what temp?
165 degrees or hotter
Only one piece of jewelry is approved to be worn by food workers. It is:
Plain metal band (ring)
What 3 things impacts the effectiveness of a SANITIZER?
Contact Time, Temperature, and Concentration
How should ice be scooped into glasses?
Ice Scoops (never with cups using, or bare hands)
What are the BIG 8 Food Allergens?
Fish, Shellfish, Peanuts, Tree Nuts, Soy, Wheat, Milk, Eggs