Temp Control
Temperature range btwn 41°F and 135°F where bacteria grows quickly is called _____ ?
The Danger Zone
Name the Proper cooking temps for chicken, ground meat, roasts and fish.
Chicken - 165° for 15 sec
Ground Meat - 155° for 15 sec
Roasts - 145° for 3 min
Fish (and raw eggs) - 145° for 15 sec
This is the spreading of contaminants or bacteria from one food or surface to another food or surface.
Cross Contamination
The difference between CLEANING and SANITIZING
Cleaning uses soap and water to remove food particles and dirt; Sanitizing uses chemicals or heat to reduce bacteria to safer levels
TRUE or FALSE - You should wash your hands before putting on gloves
TRUE
Time & Temperature for Safety Foods (TCS) left out for more than 4 hours must be ______?
Discarded/thrown away
The three types of thawing methods are: in cold running water, in the refrigerator and this.
thawing as part of the cooking process
(think of toasting frozen waffles!)
Prevent cross contamination in the kitchen by using separate ones of these for raw meat and ready-to-eat foods.
separate cutting boards
This is how Pests in a food establishment cause food bourne illness.
pests can spread germs and contaminate food
After getting your hands wet, what is the NEXT STEP in proper handwashing?
Apply soap and scrub for a minimum of 10-15 seconds
(NOTE: Test may say 20 seconds but remember the next step is to apply soap, then scrub)
The only way to ensure you have cooked something to the correct temp is to check it with a ______?
Probe thermometer
Cold food that is reheated for holding must be heated to ____ °F for 15 sec within ___hours before being put on the steam table and held at 135°F.
165°F / 2 hours
After using gloves to prepare raw meat, this is what a food worker should do to prevent cross-conntamination.
Discard gloves, wash hands, and put on new gloves
The proper order of steps when using a 3-compartment dishwashing sink
(Hint: there are 4 steps)
wash, rinse, sanitize, and air dry
Who are considered "Highly Susceptible Populations"
young, old and immunocompromised
When working with food safely it's key to work quickly in what size batches?
SMALL
(only prepare as much food as you will use in a short amount of time)
The 3 types of cooling methods are: shallow pan, reducing the size and this.
time & tempurature
(make sure your food never hits the dreaded "Danger Zone")
Single most important hygiene practice to prevent foodbourne illness
Frequent and proper handwashing
When working with chemicals (sanitizers, cleaners, pesticides...etc) the BEST practice to avoid cross-contamination is to store chemicals ________.
...AWAY from food
(always store chemicals away from food)
Sick food handlers who work with food create what type of food hazard?
BIOLOGICAL
Potentially hazardous foods on their way for delivery to your establishment must be kep at this MAXimum temperature.
40°F
When a refrigerator stops working, you must check the food temp. If the temp of the food is above _____°F, it must be thrown out.
41°F
To prevent cross contamination, ready-to-eat foods should be stored on which shelf?
TOP SHELF
This is the preferred method of drying dishes. (Towel dry or air dry?)
AIR DRY
This is who food handlers should ask when they have questions about the minimum cooking temperature
PIC (Person In Charge)