Time & Temperature
The Temperature Danger Zone is in this range.
What is 41* to 135*? According to ServSafe.
This is the term for transferring harmful pathogens from one surface to another.
What is cross-contamination?
Food handlers must wash hands for at least this many seconds.
What is 20 seconds?
Cleaning removes this.
What is visible dirt or food?
This type of contamination comes from harmful microorganisms.
What is biological contamination?
This prevents backflow of contaminated water.
What is a vacuum breaker or air gap.
This is the maximum time food can stay in the danger zone before being discarded.
What is 4 hours?
Raw poultry should be stored on the ______ shelf in the cooler/refrigerator
What is on the bottom shelf?
This must be done after handling raw food and before touching ready-to-eat food.
What is washing hands?
A food handler wipes down a cutting board until it is clean, then immediately begins prepping ready-to-eat food.
This critical step was skipped, leaving a risk of contamination.
What is sanitation?
This is the most common symptom of foodborne illness.
What is diarrhea?
This type of lighting is required in food prep areas to prevent contamination.
What is shatter-resistant or shielded lighting?
Ground beef must be cooked to this minimum internal temperature.
What is 155°F?
This color cutting board is typically used for raw meat.
What is red?
These must be used when handling ready-to-eat food.
What are gloves or utensils?
This must be done before sanitizing in a three-bay sink.
What is rinsing.
This condition occurs when food is left too long at unsafe temperatures.
What is time-temperature abuse?
This is the best way to prevent pests.
What is eliminating food, water, and shelter?
Poultry must reach this internal temperature for 15 seconds.
What is 165°F?
A cook must prepare raw chicken and a ready-to-eat salad at the same station during a busy shift.
This is the most effective way to prevent cross-contamination in this scenario.
What is using separate equipment?
(or acceptable: clean and sanitize between uses)
This symptom requires immediate exclusion from the operation.
What is vomiting or diarrhea?
This tool is used to test sanitizer strength.
What are test strips?
This population is most at risk for foodborne illness.
Who are young children, elderly, pregnant women, or immunocompromised?
This type of contamination can occur from cleaners or fumes.
What is chemical contamination?
According to ServSafe, a hot holding temperature must be maintained at or above this.
What is 135°F?
This type of contamination involves objects like hair, metal shavings, or glass.
What is physical contamination?
This illness must be reported to the regulatory authority.
What is Norovirus, Salmonella Typhi, Shigella, E. coli, or Hepatitis A?
The required steps in a 3-compartment sink (in order).
What is wash, rinse, sanitize, then air dry?
This pathogen is commonly associated with undercooked poultry.
The first sign of a pest problem is often this.
What are droppings or gnaw marks?