Cross Contamination
These are 3 types of hazards that pose a threat to food safety
What are physical, chemical, biological hazards
This is how often temperatures should be taken during service.
What is 2 hours
This is the only jewelry food handlers can wear during work
What is a metal band
This is the difference between clean and sanitized
What is free of visible debris (clean) vs 99.999% bacteria-free (sani)
This is the range considered the Temperature Danger Zone
What is 41-135 degrees
This is the minimum temperature ground meat should be cooked to
What is 160 degrees
Give an example of when cross contamination may occur
-Using the same cutting board with poultry and raw vegetables
-Not washing hands after handling raw meats
-Storing raw meat, poultry, or fish on any shelf other than the bottom
-and more
This is the max duration food can be within the Danger Zone
What is 2 hours
This is where cleaning chemicals can be kept when in use
What is in a red bucket on the bottom shelf, with a rag inside
These individuals are the most at risk for food poisoning
What is older adults, young children, individuals with chronic illness
This is the temperature cold food should be held for service at
What is below 41 degrees
This is the temperature whole cuts of pork or other meats should be cooked to
What is 145 degrees with a 3-minute rest
These are the 5 steps to washing hands, including ideal water temperature and time
1. Wet hands with water as hot as you can comfortably stand (at least 100 degrees)
2. Apply soap
3. Vigorously scrub hands and arms for at least 20-30 seconds
4. Rinse thoroughly with running water
5. Dry hands and arms with a single-use paper towel. Use a paper-towel to turn off faucet
This is the minimum temperature hot food should be held for service at
What is 135 degrees
These are scenarios in which we should remove our gloves, wash our hands, and get new gloves (4)
What is...after touching our phones, after touching our hair, after going to the bathroom, and when gloves are soiled