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Right Temp Right Time
Preparing Foods
Acronyms
Food and Illness
Other Stuff
100
The proper cooking temp and time for Poultry?
What is 165 Degrees for 15 seconds
100
Cutting board used for raw food of animal origin.
What is the Red Cutting Board
100
MSDS
What is Material Safety Data Sheets
100
Best way to prevent food borne illness
What is hand washing
100
Refrigeration, not at room temperature (under cold water followed by immediate cooking)
What is the proper way to thaw food
200
The proper cooking temp for ground meats, pork chops/steak, shell eggs held for service
What is 155 degrees for 15 Seconds
200
The cutting board used for ready to eat foods.
What is the white cutting board
200
MDH
What is Minnesota Department of Health
200
I'm a bacteria that is most commonly associated with poultry and dairy. I can cause diarrhea, abdominal cramps, vomiting and fever.
What is Salmonella
200
The minimum distance that needs to be unobstructed work space in front of electrical panel.
What is 36"
300
The proper temp to hold vegetables for service
What is 140 degrees
300
You should do this after you go to the bathroom, touch your hair, eat, drink, smoke, handle chemicals or dirty equipment.
What is hand washing
300
USDA
What is United States Department of Agriculture
300
I'm a virus found in ready to eat foods and primarily found in the feces of the people that are infected by me.
What is Hepatitis A
300
How many ounces are in 3 lbs.
What is 48
400
The proper cooking temp for beef, veal, lamb, seafood & pasteurized egg dishes
What is 145 degrees for 15 seconds
400
Used to contain your hair so it doesn't fall in or on food.
What is a hair net or hat
400
FIFO
What is First In First Out
400
Six conditions that support the growth of foodborne microorganisms FAT TOM
What is Food, Acidity, Temperature, Time, Oxygen and Moisture.
400
How many cups are in 4 quarts
What is 16 cups
500
The proper cooking temp for pork roasts?
What is 155 degrees for 22 seconds
500
Always make sure the slicer is clean, sanitized, covered and the ___ is set to ____ when not in use.
What is blade and zero
500
HACCP
What is Hazard Analysis Critical Control Point
500
I'm a spore that can be found in most any food, but mostly in soil grown (onions/potatoes/carrots) and I don't need oxygen to grow.
What is botulism
500
The number one thing you can do to prevent the spread of food contamination/illness
What is hand washing