Show:
TEMPERATURES
FOOD STORAGE
FOOD BORNE ILLNESS
HYGIENE
SANITIZING
100

Proper temperature for cooked beef to be served at

What is 155 degrees Fahrenheit?

100

The acronym FIFO stands for

What is First IN First OUT?

100
Not Properly Hand washing
What is the common cause of Food-Borne illness
100
20 SECONDS
What is the minimum amount of time to wash your hands
100
2-3 Hours
How often should sanitizing solution be changed for
200

The acceptable temperature for poultry at it's thickest point

What is 165 Degrees Fahrenheit?

200

What needs to be listed on Food Storage Containers

What is the product, date and time of original preparation, and the discard date and time.

200
"The Danger Zone"
When bacteria spreads and grows the fastest
200
Single Use Paper Towels
What employees should dry their hands with in the workplace
200
After each task and use
When should equipment be sanitized
300

Properly cooked seafood products must be a minimum temperature of

What is 145 Degrees Fahrenheit? 

300

What should never be stored near any food products

What are chemicals?

300
Parasites
What is tiny worms or bugs that live in fish or meat
300
Hand Washing Sinks
Where employees are required to wash their hands at
300
The prevention of Cross-Contamination
What is sanitizing
400

To be acceptable on delivery milk products must be less than

Fahrenheit

400

How long you can keep leftovers in the fridge

What is 72 hours?

400
Salmonella
What is the common food borne illness that is found in dairy foods, poultry, and eggs
400
WET, SOAP, WASH, RINSE, DRY, TURN OFF WATER WITH PAPER TOWEL
What are the 6 steps of hand washing
400
Test Strips
What employees use to make sure sanitizing solution is at the right concentration
500

The acceptable temperature range for water in dishwashing machines final rinse cycle

What is 180-194 degrees Fahrenheit?

500

The maximum amount of time you can keep hazardous foods in the "Danger Zone"

What is 4 hours?


500
FATTOM
What is FOOD, ATMOSPHERE, TIME, TEMPERATURE, OXYGEN, MOISTURE
500
5-10 seconds
What is the minimum amount of time you should rinse your hands for
500
50 to 100 parts per million
What is the proper concentartion of sanitizer