Handwashing
How many steps to proper Handwashing
What is 6
This is the food safety danger zone
What is 40-140
This is the shelf life of butter
What is 6 hours
PPM stands for this in sanitize test strips
What is Parts per Million
Required inches off floor for food & packaging
What is 6 inches
How long must we wash hands to kill germs
What is 20 seconds
This is the required initial Temp for hot food products
What is 165
Cooked shelf life of sausage
What is 3 hours
Sanitizer PPM must measure this for effectiveness
What is 200
Salmon colored cloths are used in this area
What is food contact
This is the first step in proper Handwashing
What is turn on taps and wet hands
This is the required Temp for Sanitized water
What is 75 ( Luke warm)
Opened Containers of Almond Milk have this shelf life
What is 7 days
Sanitizer in Sinks/Buckets needs to be changed this frequently
What is every 2 hours
This is the first step to gloving up
What is properly wash hands
This is the last step in proper Handwashing
What is turn off taps with paper towel
Cold food temps can't exceed this temp for this many hours
What is 40 for 4 hours
Shelf life for milkers/creamers is found here
What is the original container
Red Sanitize Buckets need to be filled to a minimum this level
What is the #2
Glove use can only occur for these 3 reasons
What is food prep, Cleaning ( Blue) & protecting cuts
This many more germs live in damp hands vs dry hands
What is 1000
Probe thermometers need to be calibrated to this temp
What is 32
Egg Station Detergent Bottle Shelf Life
What is 2 days
These are the Wash/Rinse Temps required for Dishwasher
What is 150/180
Biggest source of cross-contamination found in our restaurants
What is PEOPLE