Temperatures & Time
What is the Temperature Danger Zone?
41-135 Degrees Fahrenheit
What color cutting board is used for raw poultry?
Yellow
whats the difference between cleaning and sanitizing?
Cleaning = removing dirt
Sanitizing = Killing germs
How long should you wash your hands?
20 seconds
What is foodborne illness?
Sickness caused by contaminated food
Minimum cooking temperature for poultry?
165 Degrees Fahrenheit
What is cross-contamination?
Transfer of harmful microorganisms to food/surfaces
What is the correct sanitizer concentration?
50-100 ppm chlorine
When must gloves be changed?
Between tasks/ when dirty/ after touching face
The #1 Cause of Foodborne Illness?
Poor Personal Hygiene
How long can food sit in the danger zone before it must be thrown out?
2 Hours
Where should raw meats be stored in the fridge?
Bottom Shelf
How often must food contact surfaces be cleaned?
Every 4 hours
Can food workers work while sick with vomiting or diarrhea?
No
What food does Salmonella commonly come from?
Poultry & Eggs
Cold foods must be held at or below what temperature?
41 Degrees Fahrenheit
Is it safe to wash raw chicken? Why/why not?
No. It spreads bacteria.
Steps of Dishwashing in Order?
Scrape --- Wash --- Rinse ---- Sanitize ----- Dry
Required hair restraints?
Hat, Hairnet, Hair ties or hair clips
What does E. coli commonly come from?
Ground Beef & Produce
What is the correct cooling method?
135F ----70F in 2 Hours, then 70F----41F in 4 Hours
Give two ways to prevent cross-contamination.
Separate equipment, proper storage, sanitize surfaces
Why cant items be towel dried?
Towels spread bacteria
List 3 times when hand washing is required
After restroom, touching raw food, touching faced, etc.
Name 3 symptoms of Foodborne Illness.
Vomiting, diarrhea, fever, stomach pain