Show:
TEMPERATURES
FOOD STORAGE
FOOD BORNE ILLNESS
HYGIENE
SANITIZING
100
What is the minimum internal temperature to cook ground beef to kill pathogens?
155 degrees F
100
What does FIFO mean?
First IN First OUT
100
What is the common cause of Food-Borne illness?
Not Properly Hand washing
100
What is the minimum amount of time to wash your hands?
20 SECONDS
100
How often should sanitizing solution be changed?
Every 2-4 hours
200
What is the minimum internal temperature you should cook chicken to kill pathogens?
165 degrees F
200
What is the proper cold storage temperature for potentially hazardous foods?
41 degrees F
200
What is the the Danger Zone?
The temperature at which bacteria spreads and grows the fastest.
200
What should employees dry their hands with in the workplace?
SINGLE USE PAPER TOWELS
200
When should equipment be sanitized?
After each use
300
At what temperature should food be held hot to minimize pathogen growth?
135 degrees F
300
What must be kept completely separate from food in a designated area in labeled containers?
Chemicals/toxic items
300
What are tiny worms or bugs that live in fish or meat?
parasites
300
Where are employees required to wash their hands at work? (what kind?
Hand washing sink
300
What do many restaurants use to make sanitizing solution?
a small amount bleach (1 TBSP per gallon of water maximum) *must be a food grade substance
400
What is the temperature danger zone?
Between 41 degrees F and 135 degrees F
400
How high off the ground must food be stored?
At least 6 inches
400
What is the common food borne illness that is found in poultry and eggs?
Salmonella
400
What are the 6 steps of hand washing?
WET, SOAP, WASH, RINSE, DRY, TURN OFF WATER WITH PAPER TOWEL
400
What do employees use to make sure sanitizing solution is at the right concentration?
Test strips
500
How quickly and to what temperature should potentially hazardous food be rapidly cooled
Food should be cooled from 135 to 70 degrees F in 2 hours and from 70 to 41 degrees in 4 more hours for a total of 6 hours.
500
What is the maximum amount of time that ready-to-eat prepared foods that are potentially hazardous be held cold before discarding?
7 days
500
What does FATTOM stand for?
What is FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE
500
What should a restaurant employee remember about their work uniform?
clean clothes, closed toed shoes, non slip shoes, no fake nails, clean apron, no baggie or draping clothing or long necklaces, etc.
500
What should you always do to produce before consuming?
Wash all produce thoroughly under running water before preparing and/or eating.