Show:
Hand Washing
Cross Contamination
Foodborne Illness
Food Handling
Food Storage
100
the first thing an employee should do before handling food
What is wash your hands?
100
In a refrigerator raw poultry should be stored on which shelf?
What is the lowest shelf?
100
True or False: The CDC estimates that each year roughly 1 in 6 Americans gets sick due to foodborne diseases.
What is True. That's about 48 million people each year.
100
Poultry should be cooked to this temperature.
What is 165°F?
100
Refrigerators cannot exceed this temperature.
What is 41°F?
200
the length of time stated in the Wisconsin Food Code that employees should wash their hands
What is 20 seconds?
200
Food handlers should wear gloves or use tongs to prevent bare hand contact with these foods.
What are ready-to-eat foods?
200
Foodborne illness can be transmitted by a sick food handler. If a food handler is experiencing any of these symptoms, the employee should be excluded from working with food. Name one of these symptoms.
What is... vomiting diarrhea jaundice fever with a sore throat lesion or open wound that cannot be covered
200
Leftover food that is reheated in the microwave should be heated to 165°F and held covered for this length of time.
What is 2 minutes?
200
True or False: Ice scoops are allowed to be stored in the ice in ice machines.
What is True? As long as the ice scoop handle is stored extending out of the ice.
300
True or False: Water supplied to a handwash sink can be any temperature.
What is False? Tempered water (85°F - 110°F) should be supplied to handwash sinks.
300
When manually washing dishes in a restaurant, employees need to follow these steps: wash, rinse, _______, and air dry.
What is sanitize?
300
Certain groups of people such as ________ are more susceptible to foodborne illness.
What is... children older adults/elderly pregnant women people with weakened immune systems
300
Foods should cool from 135°F - 71°F in 2 hours and from 71°F - 41°F in 4 hours in order to prevent these from growing
What are bacteria (pathogens)?
300
Food should be stored at least this many inches above the floor.
What is 6 inches?
400
True or False: After washing their hands, employees can dry their hands with a cloth towel as long as it is clean.
What is False? Employees can only use single-use towels (paper towels) or hand dryers to dry their hands after handwashing.
400
There are three types of sanitizers that can be used in food establishments. Name one.
What is... Chlorine Quaternary Ammonium Iodine
400
True or False: About 20% of foodborne illnesses were caused by food consumed in a private home.
What is True? According to the CDC's Morbidity and Mortality Weekly Report.
400
True or False: Restaurants are allowed to thaw foods at room temperature.
What is False? Foods can be thawed in a refrigerator, under cool running water, in a microwave (if immediately cooked after), or during the cooking process (cooking a frozen product).
400
Food on buffets should have this type of guard.
What is a sneeze guard?
500
handwash sinks are required to have these types of faucets
What are non-hand operated faucets (such as wrist blades, single lever, electronic eye, and knee/foot pedals)?
500
Allergens can transfer to other foods by cross contamination of equipment. There are eight major allergens. An example of two allergens would be _________.
What is... milk eggs peanuts tree nuts fin fish shellfish wheat soy
500
This virus is the most common cause of acute gastroenteritis in the United States.
What is Norovirus? Causes 570-800 deaths annually in the United States.
500
True or False: Pasteurized eggs can be cooked to any temperature.
What is True? Pasteurized eggs do not have a minimum cooking temperature.
500
Potentially hazardous, ready-to-eat food (such as cooked deli meat, cut melons, or cut leafy greens) should be date-marked for this many days.
What is 7 days?