So you wanna be a Chef
What is the bottom?
The most important aspect of a food handlers personal hygiene
What is washing hands?
FAT TOM
What are
Food
Acid
Time
Temperature
Oxygen
Moisture
The temperature danger zone
What is 41-135?
The most common human caused physical contaminant
What is hair?
What it is called when raw food mixes with cooked food
What is Cross-Contamination?
The acceptable piece of jewelry allowed in the kitchen
What is a plain wedding band?
RTE
What is Ready-to-Eat
The minimum holding temperature for hot food during service
The device you use to ensure proper cooking temperature
What is a probe thermometer?
The amount of time a ready to eat product will last under refrigeration
What is 7 days?
Food handlers should be exempt when they are experiencing fever, vomiting, and ________
What is diarrhea?
PIC
What is Person in Charge
The process of flash heating dairy to kill off bacteria
What is Pasteurization?
The thing you do when you recieve damaged product
What is return/throw away?
The three steps to washing a dish in a three compartment sink
What are wash, rinse, sanitize?
The amount of time you should wash your hands
What is 20 seconds?
TCS
The temerature that previously cooked and cooled food must be reheated to
What is 165?
What is a virus?
The three safe thawing methods are in refrigeration, as part of the cooking process, and ________
What the handler should wear if they have nail polish or fake nails
What are gloves?
SDS
What is Safety Data Sheet?
You must ________ food that has been sitting out at room temp for more than 4 hours
The most common symptom of an allergic reaction
What is difficulty breathing?