Personal Hygiene
How long should you wash you hands
10-15 seconds
What is the danger zone and what are its temps
the danger zone is area bacteria will grow, 41-135 degrees
Who inspects the restaurant
local regulatory authority
what dose a infrared thermometer do
gives external temp.
What is the best way to prevent spreading viruses
Wash hands with the 5 steps
when should you restrict a food handler
sore throat, fever
what is the overall temperature danger zone
41-135
what are the three food contaminants
Biological physical and chemical
how do you calibrate a thermometer
how long do you hold hot and cold food without temp control
cold food 6 hrs, hot food 4 hrs
when should you exclude a food handler
vomiting,diarrhea,
When cooking in a microwave what temperature should it be cooked to
165
how do you stack a fridge
Ready to eat, seafood (raw),whole cuts (pork steak),ground meat, poultry
what is a general guidelines of a thermometer
never use a glass thermometer
if you dont change you gloves after a different meals or 4 hours what happens
cross contamination
why should you wash your hands
its safe
at what temperature should you received packaged meat
145
what is the evidence of a pest infestation
gnaw marks, soft nests, strong oily odor
what is the temp rage of a thermo-cauples
40-450
What is the main cause of people getting salmonella
Undercooking the chicken
What are the steps for washing hands
apply soap, 10-15 sec of scrubbing, rinse, dry with disposable paper towel
what temperature should a lamb roast be cooked to
145
What is HACCP
it is a way to locate key points at fault in a restaurant and find a way to fix it
what is the temp range of a bimetallic thermometer
0-220
who do you purchase food from
reliable and reputable sources