Show:
Offer Vs Serve
Components
Production Sheets
Food Safety and Sanitation
Nutrition Services Rules
100

155 Deg F

What is the temperature for beef

100

First IN First OUT

What is FIFO

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
165 Deg F
What is the temperature for poultry
200
41 Deg F
What is the temperature for cold foods
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
145 Deg F
What is the temperature for seafood
300
Away from food and kept in LABELED containers
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
165 Deg F
What is the temperature for reheating food in the microwave?
400
7 Days
How long you can keep READY TO EAT POTENTIALLY HAZARDOUS FOODS in the fridge
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
145 Deg F
What is the temperature for eggs consumed right away
500
4 Hours
The maximum amount of time you can keep hazardous foods in the "Danger Zone"
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