Food Safety Basics

Temperatures

100

What is the cold holding maximum temperature (F)?

41

200

What is the minimum hot holding temperature (F)?

135

300

What is the cooking temperature for ground beef?

155

400

What is the cooking temperature for stuffed salmon?

165

500

For the cooling process, how many hours do you have to get a food product cooled from 135F to 70F? 

2

Risk Factors

100

A person who regularly does not wash their hands is an example of which Food-borne Illness Risk Factor? 

Poor Personal Hygiene

200

Keeping food at unsafe temperatures, either too cold or too hot, is an example of which Food-borne Illness Risk Factor?

Improper Holding Temperatures

300

Under cooked food is an example of which Food borne illness risk factor?

Inadequate Cooking

400

Using food from an unsanitary source is an example of which Food borne illness risk factor?

Food from unsafe sources

500

Using a knife to slice a sandwich that was previously used to slice raw chicken would be an example of which Food borne illness risk factor?

Cross-Contamination

Bacteria

100

This is the bacteria commonly found on chicken. 

Salmonella

200

This bacteria is commonly found on beef. 

E-Coli

300

This bacteria is commonly found in the environment and is especially dangerous to expecting mothers. 

Listeria

400

This bacteria is one of the riskiest spore formers and is commonly found in starches.

Bacillus Cereus

500

This bacteria produces one of the deadliest toxins in the world but some use the toxin for health and cosmetic reasons.

Botulism

Pests

100

When this common flying pest lands it regurgitates its food.  

House Fly

200

This flying pest is commonly found around floor drains.

Drain fly/fruit fly

300

This pest is commonly found in stored food product like rice. 

Weevil

400

This pest can fly but also can lay eggs. 

Bird

500

This pest can squeeze itself into a hole that is the size of a dime.

Rat/mouse

Facilities

100

Food product is required to be this many inches off the floor. 

6

200

Broken equipment in a food establishment is commonly known as ____.

disrepair

300

Glass is never allowed to be used in a food establishment, true or false?

True

400

Storing raw product above ready to eat product is ok as long as it is temporary, true or false?

False

500

Storing a personal drink in an ice machine touching the ice is considered to be direct contamination to food, true or false?

True