TDZ
The TDZ stands for this three-word phrase.
What is the Temperature Danger Zone.
What are the FOUR steps to food safety?
What is Clean, Cook, Seperate and Chill
What is the minimum internal temperature for POULTRY?
What is 165°F (74°C)
What is the FIRST thing you should do when you go into the kitchens?
What is WASH YOUR HANDS
What foodborne illness is often associated with poultry?
What is Salmonella
What is the recommended MAXIMUM time perishable food should be left in the TDZ?
What is 2 hours.
What is 20 seconds.
What is the internal temperature for reheating leftovers?
What is 165°F (74°C)
TRUE or FALSE
You shouldn't plug in a small appliance until you are ready to use it.
What is TRUE
Which of the following items is considered a TCS food?
A. strawberries in their package
B. cooked rice
C. Ketchup
What is cooked rice
What is the range of temperatures in which bacteria grows most rapidly in food?
What is 41°F to 135°F.
What is the definition of cross-contamination?
What is the process by which bacteria are unintentionally transferred from one substance to another
What is the proper internal cooking temperature for SEAFOOD?
What is 145°F
TRUE or FALSE
You can sanitize the counters when there is food nearby.
What is FALSE
What is the formal name for Salmonella?
What is Salmonella.
Why is it important to keep food out of the TDZ?
What is to prevent bacterial growth and foodborne illnesses.
Foods must be cooked to the proper _________ __________ ___________ in order to be served.
What is the proper internal cooking temperature for a PORK ROAST?
What is 145°F
This should be kept organized and clutter-free to ensure a safe kitchen environment.
What is the countertops/workspaces
Name the THREE ways to safely thaw food.
What is microwave, run under cold water and place in the refrigerator.
List THREE foods that should be kept from reaching the TDZ.
Cooked/uncooked meats, eggs, leftovers, dairy, seafood any TCS that is not considered a RTE food.
What is the maximum temperature COLD FOODS can be held at?
What is 41°F
What is the proper internal temperature for GRAINS/LEGUMES/VEGETABLES being held for service?
What is 135°F
In the case of a grease fire, NEVER use this to put it out.
What is water
Where is the best/most accurate place to take the temperature of a food item?
Where is the thickest part