4R Kitchen Manager Food Safety

Food Storage

100

The place that raw meat (such as chicken) should be stored

At the bottom

200

The minimum amount of space above the floor that food must be stored at

6 inches

300

The category of items that should be stored at the top of the Food Storage Hierarchy

Ready-to-Eat, Fully Cooked Foods

400

The type of food that needs to be stored first after delivery

Chilled

500

The three things that need to be on a label for prepared and re-packaged items

1. Date

2. Product Name

3. Initials

Temperature

100

The amount of time that reheated food has to reach 165°

2 hours

200

The temperature that cooked, chilled foods that are being re-heated need to reheated to

165°

300

The temperature that cold, potentially hazardous food must be maintained at

41° F or below

400

The temperature that hot, cooked potentially hazardous food must be maintained at

135° F or above 

500

The temperature danger zone of food 

Between 41°F and 135°

General Food Safety

100

The rule to remember the correct stock rotation

First In, First Out (FIFO)

200

The process that removes visible soil and contamination (food residue, dirt, grease) from surfaces

Cleaning

300

The Big 8 Allergens responsible for 90% of all food-related allergies in the US

MILK

EGG

WHEAT

SOY

TREE NUTS

PEANUTS

FISH

SHELLFISH

400

What we should do if we receive dented cans or foods at unsafe temperatures

REJECT THEM! :)

500

The step of the 4R Food Safety Plan where we collect documentation that we are safely receiving TCS foods

Receiving

Hygiene

100

The place where you should wash your hands

Designated hand wash sink

200

An acceptable form of jewelry for a food handler to wear

Plain wedding band

300

Food-handling ________ must be changed frequently

gloves

400

The five basic steps for cleaning effectively

Scraping, washing, rinsing, sanitizing and air drying

500

The minimum amount of time you should wash your hands

20 seconds

Foodborne Illness

100

Incorrect cooling, reheating, hot/cold holding is the 2nd biggest cause of this

Foodborne illness

200

The 3 main types of contamination

Physical, chemical and biological

300

5 symptoms of food borne illness

•Vomiting

•Diarrhea

•Jaundice

•Open sores

•Runny nose or eyes

•Sore throat with a fever

400

The term that describes when two or more people get the same illness from the same contaminated food or drink

Outbreak

500

The Big 6 Foodborne Illnesses

Norovirus

Nontyphoidal Salmonella

Salmonella Typhi

E. coli

Shigella

Hepatitis A