Temp Control
The Temperature Danger Zone.
Btwn 41°F - 135°F where bacteria and pathogens grows well
What 3 symptons must be reported to a manager?
1) Jaundice
2) Vomiting/Diarrhea
3) Sore throat and/or fever
What is the definition of cross contamination
spreading of contaminants or bacteria from one food or surface to another food or surface.
YES or NO! Sanitizers work best when items are sanitized for the right amount of time
YES!
(the specific amount of time depends on the sanitizer solution being used)
This is a disease transmitted to PEOPLE through FOOD
Foodborne illness
TCS foods must be marked with the date by which it must be sold, eaten or thown out if it will be held for longer than this many hours.
24 hours
plain metal ring
A food handler has finished grilling a chicken breast for a sandwich. What should FH do before touching the other ingredients in the sandwich? (lettuce, tomato & bun)
Wash hands and put on new gloves
What is a sign that pests (mice & rats) may be in your establishment?
nest made of scraps of paper and grass on the floor near food storage area
What do you do? TELL THE MANAGER!!
Which item must be cleaned but NOT sanitized?
- Utensils
- Glasses
- Mop Bucket
- Tongs
Mop Bucket
Hot TCS foods must be held at a min temp of
135 degrees F
(top of Danger Zone)
Washing dishes without a haircovering would be an example of
poor personal hygiene
Carrying drinking glasses by their rims OR chopping lettuce on the same cutting board used for raw meat could both cause ___
cross contamination
The proper order of steps for cleaning and sanitizing
(Hint: there are 5 steps)
scrape, wash, rinse, sanitize, and air dry
Using FIFO method correctly, food stored in the front should be the food that
will expire first
Name 1 of the 4 ways frozen poultry should be thawed?
* 1) Place in sink under running water at 70 degrees or lower until thawed *
2) Thaw in refrigerator
3) Thaw in microwave - only if cooking immediately
4) Thaw as part of cooking process (i.e. instant pot or air fryer)
Under what circumstance is a FH allowed to wear nail polish
If polish is allowed by the local regulatory authority and gloves are worn
When starting a new task, what is the correct way to use gloves?
Wash hands before putting them on
In a 3-compartment sink, the water temp should be at least _______
110 degrees F
When not in use, a cleaning towel used to wipe up spills on the counter should be stored here
In sanitizer solution
Why is it important to cook food to high enough temperatures
so that pathogens are reduced and illness is prevented
After appying soap to wash hands a food handler should scrub for how many seconds?
10-15 seconds
CORRECT ORDER: wet hands & arms, apply soap, scrub hands & arms, rinse, dry
To prevent cross contamination, ready-to-eat foods should be stored on which shelf?
TOP SHELF
(you would NEVER store a pan of raw poultry above sliced raw carrots in the fridge)
This is the preferred method of drying dishes (including thermometers).
- Towel dry, paper towel or air dry?
AIR DRY
food-contact surfaces