IndustryTerms
This term refers to the set of practices performed to prevent the occurrence of foodborne illnesses.
What is food safety
This is the name of the process that kills or reduces the number of microorganisms in food or on surfaces.
What is sanitization?
This is one of the three ways to safely thaw frozen food:
in the refrigerator, in cold water or in the microwave
This is the minimum time that hands should be washed with soap and water before and after handling food
What is 20 seconds
This is the temperature for hand washing
What is 120f
This term refers to the cleanliness and maintenance and safe conditions of equipment and food service facilities
What is food sanitation
This household cleaning item can be used to sanitize food surfaces and dishes if diluted correctly
What is bleach?
This is one of the two methods to safely cool hot food:
What is using an ice bath or dividing into smaller portions
This is the maximum time that cooked food can be held at the danger zone.
What is 4 hours
This is the minimum internal temperature for all poultry
What is 165
This is the name of the US federal agency that regulates food safety and inspection.
What is the USDA
The proper sink for manual dishwashing
What is a 3 compartment sink
This is one of the three types of hazards that can contaminate food:
What are : biological, chemical, or physical?
This is the minimum time that food-contact surfaces and utensils should be immersed in hot water at 170°F for sanitizing
What is 30 seconds?
This is the range of temperatures between where bacteria grow most rapidly in food
What is 40-140F
This is the name of the city agency that oversees food protection and provides training and certification for food service establishments in NYC.
What is NYC Department of Health and Mental Hygiene (DOHMH)
The correct order to manually wash dishes
What is wash, rinse and sanitize?
This is one of the three types of cross-contamination:
What is food-to-food, equipment-to-food or people-to-food
This is the maximum time that hot food can be left out at room temperature before it must be refrigerated or frozen,
What is 2 hours
This is the minimum internal temperature for fish and shellfish, such as salmon, tuna, shrimp and lobster
What is 145F
This is the name of the US federal agency that oversees foodborne illness outbreaks and provides guidelines for food safety.
What is CDC(Center for Disease Control)?
This is the ratio of bleach to water for sanitizing
What is 50ppm ( parts per measure ) /
1/2 oz bleach to 1 gallon of water
1 tbsp to 1 gallon
This is one of the bacteria or parasites you can get from undercooked meat
What is, salmonella, trichinosis, e coli, listeria
This is the maximum time that cold food can be left out at room temperature before it must be refrigerated or frozen,
What is 6 hours if the temperature does not exceed 70°F
This is the name of the device that measures the internal temperature of food and must be used to ensure food safety
What is a food thermometer