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Water, Cleaning, & Sanitizing
Pathogenic Microbes
Some Like It Hot
General Food Safety
Food & Hazards
100
This is the ratio of bleach to water to make a 100ppm chlorine sanitizing solution
What is 1 Tbsp bleach to 2 gallons water?
100
The perfect place for this bacteria to grow is in canned foods and it produces the most deadly toxin known to man
What is Clostridium botulinum?
100
This is the time and temperature requirement for cooking ground beef
What is 155°F for 15 seconds?
100
Using the same knife and cutting board to cut chicken and chop vegetables is an example of this
What is cross-contamination?
100
This range of temperature is known as the “Danger Zone”
What is 41°F to 135°F?
200
Food service workers should wash their hands for this long
What is 20 seconds?
200
This virus contaminates water and is passed by not washing hands after using the restroom
What is norovirus?
200
This is the cooking time and temperature required for poultry
What is 165°F for 15 seconds?
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
This is the maximum amount of time PHF can safely stay in the Danger Zone
What is 4 hours?
300
This is the order for proper warewashing
What is wash, rinse, sanitize, and air dry?
300
Food, acidity, time, temperature, oxygen and moisture
What is the factors that affect bacterial growth?
300
Cooked foods must be hot-held at this temperature for safe service
What is 135°F?
300
Step-by-step procedures for a specific food service task
standard operating procedures (SOPs)?
300
These are three types of foodborne hazards
What is chemical, physical, and biological hazards?
400
This is required for food service workers to do with cuts or burns on their hands before preparing food
What is wash hands, cover with bandage, and wear gloves?
400
These types of cells are more resistant to hot and cold conditions and can survive normal cooking temperatures
What is bacterial spores?
400
This is the cooking time and temperature required for reheating foods
What is 165°F for 15 seconds?
400
Two systems frequently used to manage food safety in food establishments
What is HACCP and Active Managerial Control?
400
These are three common characteristics of PHF
What is protein rich, high water content, and low acidity?
500
On-site wells tested annually and public water supply are examples of this
What is approved water source?
500
These five diseases exclude workers from food service establishments
What is infections with Salmonella, Shigella, E. coli, Hepatitis A and norovirus?
500
To take accurate temperatures, dial thermometers must be inserted this far
What is the dimple or 2 ½”?
500
Food obtained from unsafe sources, Failing to cook food adequately, Food held at incorrect temperatures, Food prepared using contaminated equipment, Employees having poor personal hygiene
What is the five most common risk factors for foodborne illness in food establishments?
500
This food service sink may not be used for food preparation
What is a hand wash sink?