Food Temperatures
What is 135°F?
What is the minimum hot holding temperature for cooked foods on a serving line.
What is a Production Record?
This document must be completed daily to verify menu items and meal counts.
Employees must wash their hands for at least this many seconds.
What is 20 seconds?
This certified person must be available during food operations in most school kitchens.
What is a Certified Food Handler
The safest direction to carry a knife is with the blade...
What is pointed down at your side
What is 41°F to 135°F?
What is the danger zone
What is HACCP (Hazard Analysis Critical Control Point)?
This Chartwells process helps ensure food safety by monitoring critical control points.
What ring jewelry if any is approved for food service
What is a plain wedding band
Sanitizer concentration should be verified using this tool
What are test strips
This phrase should be used when walking behind someone carrying hot food.
What is "Behind!"
What is 165°F for 15 seconds?
This is the minimum internal cooking temperature for poultry served in a school cafeteria.
What are temperature logs?
During a state review or a food illness, this documentation proves temperatures were monitored.
After handling raw chicken, an employee must do this before touching ready-to-eat foods.
What is wash hands and change gloves
Ready-to-eat, TCS foods held longer than 24 hours must be marked with this.
What is a date mark/discard date?
The most effective way to prevent slips in a kitchen.
What is cleaning spills immediately
What is 41°F or below?
This is the maximum temperature cold foods should be held at during service.
What is See Something, Say Something?
This Chartwells expectation requires employees to stop and report unsafe conditions immediately.
An employee has vomiting or diarrhea. Indiana health regulations require them to..
What is report the illness and be excluded from food handling duties?
Food stored in a refrigerator must be arranged so this product is stored below ready-to-eat foods.
What is raw poultry
This type of fire extinguisher is required for grease fires in commercial kitchens.
What is a Class K fire extinguisher
A pan of chili cooled from 135°F to 70°F in 2 hours but took another 5 hours to reach 41°F. This cooling process was...
What is out of compliance because it exceeded the 6-hour cooling limit
A manager discovers a refrigerator has been above 41°F overnight. The first action should be...
What is evaluate food temperatures and discard unsafe food before service
This foodborne illness is commonly associated with poor handwashing and infected food workers.
What is Norovirus
Indiana inspectors find a container of cleaner stored above apples. This is considered...
What is a chemical contamination violation
A greasy pan catches fire. The first thing an employee should NEVER do is...
What is throw water on the fire