Times and Temperaturs
Cooked foods must be hot-held at this temperature for safe service.
What is 135 degrees F (57 degrees C)?
This term means free of visible soil.
What is clean?
Using the same knife and cutting board to cut chicken and chop vegetables is an example of this.
What is cross-contamination?
Food service workers should wash their hands for this long.
What is 20 seconds?
How far foods should be stored off the ground.
What is six inches?
Cold foods should be held at or below this temperature.
What is 41 degrees F (5 degrees C)?
This is the order for proper warewashing.
What is wash, rinse, sanitize, and air dry?
These food items should be stored in a pan on the bottom shelf of the freezer and cooler.
What is raw meat, poultry, and fish?
The proper way to turn off the faucet after washing your hands.
What is using a paper towel?
All foodservice establishments should have one in place to prevent rodent and insect contamination.
What is a pest management program?
The temperature of hot held food should be checked this often.
Ventilation systems remove these.
What is steam, smoke, and heat?
These are three safe ways for thawing foods.
What is the walk-in cooler, under running water, and as part of the cooking process?
What you should do when you have a cut, scrape, burn or open would on your hands.
What is bandaging the wound with an impermeable bandage and wearing gloves?
This is how cleaning agents and food products should be stored.
What is separately?
Food service workers must do this to all foods that are held in the danger zone for more than four hours.
What is discard?
The reason chemical sanitizers should be checked frequently.
What is changing concentrations as the solution becomes diluted by rinse water?
Two systems frequently used to manage food safety in food establishments.
What is HACCP and Active Managerial Control?
Symptoms that restrict foodservice workers from handling food.
What is sneezing, coughing, runny nose, sore throat, fever, etc.?
This food service sink may not be used for food preparation.
What is a hand washing sink?
To take accurate temperatures, dial thermometers must be inserted this far.
What is the dimple or 2.5 inches?
This is the ration of bleach to water to make a 100ppm chlorine sanitizing solution.
What is 1 tbsp of bleach to 2 gallons of water?
The five most common risk factors for foodborne illness in food establishments.
What is food obtained from unsafe source, failing to cook food adequately, food held at incorrect temperatures, food prepared using contaminated equipment, and employees having poor personal hygiene.
Examples of times that gloves should be changed.
What is whenever hands should be washed, if they tear, when beginning a new task, at least every four hours, after handling raw meat, before handling cooked food?
All items not in original containers need to have this.
What is label with the common name of the contents?