Times and Temperaturs
Sanitation
Food Safety
Hygiene
Contamination and Storage
100

Cooked foods must be hot-held at this temperature for safe service.

What is 135 degrees F (57 degrees C)?

100

This term means free of visible soil.

What is clean?

100

Using the same knife and cutting board to cut chicken and chop vegetables is an example of this.

What is cross-contamination? 

100

Food service workers should wash their hands for this long.

What is 20 seconds?

100

How far foods should be stored off the ground.

What is six inches?

200

Cold foods should be held at or below this temperature.

What is 41 degrees F (5 degrees C)?

200

This is the order for proper warewashing.

What is wash, rinse, sanitize, and air dry?

200

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?

200

The proper way to turn off the faucet after washing your hands.

What is using a paper towel?

200

All foodservice establishments should have one in place to prevent rodent and insect contamination.

What is a pest management program?

300

The temperature of hot held food should be checked this often.

What is every four hours?
300

Ventilation systems remove these.

What is steam, smoke, and heat?

300

These are three safe ways for thawing foods.

What is the walk-in cooler, under running water, and as part of the cooking process?

300

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?

300

This is how cleaning agents and food products should be stored.

What is separately?

400

Food service workers must do this to all foods that are held in the danger zone for more than four hours.

What is discard?

400

The reason chemical sanitizers should be checked frequently.

What is changing concentrations as the solution becomes diluted by rinse water?

400

Two systems frequently used to manage food safety in food establishments.

What is HACCP and Active Managerial Control?

400

Symptoms that restrict foodservice workers from handling food.

What is sneezing, coughing, runny nose, sore throat, fever, etc.?

400

This food service sink may not be used for food preparation. 

What is a hand washing sink?

500

To take accurate temperatures, dial thermometers must be inserted this far.

What is the dimple or 2.5 inches?

500

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?

500

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. 

500

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?

500

All items not in original containers need to have this. 

What is label with the common name of the contents?

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