Show:
Hand Washing
Cross Contamination
Foodborne Illness
Food Handling
Food Storage
Misc.
100
the first thing an employee should do before handling food
What is wash your hands?
100

Sliced deli turkey and unwashed romaine are placed in this order on shelves in the cooler.

What is turkey above romaine?

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

Commercially prepared cooked products are heated to this temperature before serving.

What is 135°F, or according to recipe/box instructions?

100
Refrigerators cannot exceed this temperature.
What is 41°F?
100

Putting french fries in a container, covering and storing on the top shelf in the warmer.

What is avoiding cross-contact for an allergy student meal.

200

the length of time stated in the FDA 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, and a 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
House made ranch dressing may be stored for this length of time.

7 days

200

Slip resistant shoes

What are the type of shoes required for food service employees?

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, 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?
300
The proper way to lift a case of product blocked by a ladder rack.

What is move the rack, use your legs, do not reach and lift.

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, and 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: Food establishments are allowed to thaw foods at room temperature for 1 hour.

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?
400

This document is required to claim reimbursement for meals served.

Production Records

500
you must wash your hands after these activities

What are using the restroom, touching the outside of a box, using the computer, touching your phone, touching your skin or hair, changing production tasks, 

500

Allergens can transfer to other foods by cross contamination of equipment. There are nine major allergens. An example of two allergens would be _________.

What is... milk, eggs, peanuts, tree nuts, fin fish, shellfish, wheat, sesame and 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

The length of time to prepare and serve a product out of cold or hot temperature control.

What is 4 hours.

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?
500

Proven way to control food costs in kitchens.

portion control, following recipes, using shopping list, using timers