TEMP
155 Deg F
What is the temperature for beef
Left overs
What is they need to be put away immediately.
Not Properly Hand washing
What is the common cause of Food-Borne illness
20 SECONDS
What is the minimum amount of time to wash your hands
2-3 Hours
How often should sanitizing solution be changed for
165 Deg F
What is the temperature for poultry
41 Deg F
What is the temperature for cold foods
"The Danger Zone"
When bacteria spreads and grows the fastest or 41-135 degrees F
Single Use Paper Towels
What employees should dry their hands with in the workplace
Touching other food prior to cooking
Cross contamination
145 Deg F
What is the temperature for seafood
Away from food and kept in LABELED containers
What are chemicals
Listeria
What is found in deli meats, cheeses, and prepackaged deli food?
Hair pilled back, clean clothes,an apron, and closed toe shoes
How to dress on lab days?
The prevention of Cross-Contamination
What is sanitizing and cleaning correctly?
165 Deg F
What is the temperature for reheating food?
7 Days
How long you can keep READY TO EAT POTENTIALLY HAZARDOUS FOODS in the fridge
Salmonella
What is the common food borne illness that is found in dairy foods, poultry, and eggs
WET, SOAP, WASH, RINSE, DRY, TURN OFF WATER WITH PAPER TOWEL
What are the 6 steps of hand washing
Dip in Sanitizing Solution
What is the next step after rinsing dishes?
145 Deg F
What is the temperature for eggs dishes?
4 Hours
The maximum amount of time you can keep hazardous foods in the "Danger Zone" if it is not hot.
noro virus
What is an illness passed from an infected person to food?
fever, sore throat, vomiting, diarrhea
What are reasons for not coming to work or school on lab days
Biological, Physical, Chemical
What are the 3 types of food hazards?