Handwashing
Cross contamination
Food borne illness
General
Temperature control
100

How often do you wash your hands?

Often

After using the bathroom

After handling garbage or dishes

100

Use a separate cutting board for:

Raw meat and vegetables 

Poultry and seafood 

Seafood and pork

100

Which foods require extra caution? 

Undercooked meat and eggs 

Oysters and sprouts 

Unpasteurized milk or juices

100

According to the video what is the most important factor in food safety?

Cleanliness

100

Food must not remain in the danger zone longer than how many hours

4 hours

200

When should you wash your hands?

Throughout the day

Before preparing food

After any possible contamination

200

How should you store raw meats?

In a properly working refrigerator below ready to eat food

200

How many Americans get sick from foodborne illness annually?

48 million resulting in 3000 deaths

200

What is the main purpose for using gloves

To protect food from germs

200

Food that needs to be reheated must be heated to

$165° f for 15 seconds within 2 hours

300

Always wash your hands after?

Handling raw meat

Using the bathroom

Touching your face

300

Between each use food contact surfaces should always be

Washed, rinsed and sanitized

300

What symptoms are included in the 24-hour rule number?

Vomiting 

Diarrhea 

Cough or sore throat

300

What is the most common food hazard?

Biological contamination

300

To properly cool food you must

Cool from 135° f to 41° f in a total of 6 hours

400

Should you air-dry or towel dry your hands?

Towel dry paper preferred

400

How does cross contamination occur

Using the same knife for raw meat and ready to eat foods without washing the knife

400

Danger zone is between?

41° f and 135° f

400

What does the term PIC mean?

Person in charge everybody

400

What is not acceptable to thaw food

On the counter away from ready to eat foods

500

What is the proper order for the six hand washing steps?

Wet hands, apply soap and scrub, rub for 10 to 15 seconds, scrub back some hands and between fingers, rinse hands, dry with the disposable towel or dryer

500

Cross contamination is caused by

Bacteria from raw meat spreading to other foods

500

When referencing highly susceptible populations what does the acronym YOPI mean?

Younger than 5 years, older than 65 years, pregnant women, and immune compromised.

500

What are ready to eat foods?

Foods that can be served without additional washing or cooking to remove germs

500

Which of the following is not a proper way to check that something has been cooked thoroughly?

Cutting into the food item to visually assess