Show:
TEMPERATURES
FOOD STORAGE
FOODBORNE ILLNESS
HYGIENE
SANITIZING
100
What is the minimum internal temperature to cook ground beef to kill pathogens?
155 degrees F
100
Raw meats should be stored below what type of food?
Cooked and ready-to-eat foods
100
What illness can be caused by Clostridium botulinum?
Botulism
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 or less
200
What type of bacteria is commonly associated with ground beef?
E. coli 0157:H7
200
What should employees dry their hands with in the workplace?
Single-use paper towels
200
Dish washers can sanitize dishes at what rinse temperature?
180 degrees F
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 type of parasitic worm can grow more than 50 feet long?
Tapeworm
300
Employees should use this to turn off the faucet after washing their hands
Paper towel
300
What do many restaurants use to make sanitizing solution?
Chlorine (Bleach) or Quaternary Ammonium
400
What is the temperature danger zone?
Between 41 degrees F and 135 degrees F *the temperatures at which bacteria grow most rapidly
400
How high off the ground must food be stored?
At least 6 inches
400
What pathogen is the leading cause of food borne illness in the U.S.?
Norovirus
400
Employees should be excluded from work if they are experiencing what symptoms
Vomiting or diarrhea
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
Name at least 3 of the top 5 risk factors for food borne illness?
1) Improper Holding Temps 2) Improper Cooking 3) Employee Health and Hygiene 4) Contaminated Equipment 5) Source of Food
500
Name at least 3 instances where employees should wash their hands
1) after using the bathroom 2) after handling raw meat 3) after handling soiled dishes 4) after touching hair, nose, or face 5) before putting on gloves and in-between changing gloves 6) when changing tasks 7) when entering the kitchen
500
What should you always do to produce before consuming?
Wash all produce thoroughly under running water before preparing and/or eating.