Show:
Safe Food
Personal Hygiene
Contamination and Food Allergies
Receiving Food
Storing Food
100
Why are elderly people at a higher risk for food-borne illnesses?
What is their immune systems have weakened with age?
100
How long should you wash your hands for?
What is 10-20 seconds?
100
Eggs and peanuts are dangerous for people with which condition?
What is food allergies?
100
Hot food should be received at what temperature?
What is 135 degrees or higher?
100
How many hours can food stay out before being thrown out?
What is four hours?
200
Three categories of food safety hazards are...
What is biological, physical, and chemical?
200
When washing your hands how hot should the water be?
What is 100 degrees Fahrenheit?
200
Cooking sauce in a copper pot can cause which food-born illness?
What is toxic-metal poisoning?
200
What temperature should cold food be received at?
What is 41 degrees or lower?
200
What is the range of temperatures called the danger zone?
What is 41-135 degrees?
300
For a food-born illness to be considered an outbreak, a minimum of how many people must be sick?
What is 2?
300
You should wash your hands after you...
What is scratching your hair, touching your face, handling raw foods, sneezing, coughing, smoking, using the restroom
300
Itching and tightening of the throat are symptoms of what?
What is an allergic reaction?
300
Two guidelines for receiving shipments of food?
What is one delivery at a time and make plenty of time for inspection.
300
What is the process called where old inventory is used before new inventory?
What is First In- First-Out (FIFO)?
400
What are three common risk factors responsible for food-born illness?
What is unsafe sources, not cooking properly, and bad hygiene?
400
If you have a fever or cold what can you still do in the restaurant?
What is anything not working with food?
400
To prevent food allergens from being transferred to food, you should...
What is cleaning and sanitizing utensils before and after use?
400
Name two of the five reasons for rejecting food shipments
What is holes, tears, punctures, texture, damaged packaging, and water marks?
400
Name two guidelines for storing food?
What is everything is labeled, FIFO, clear space for everything, bottom rack is six inches above the ground?
500
Three keys to practicing food safety are good personal hygiene, preventing cross contamination, and
What is time temperature control?
500
What kind of jewelry can you wear in a restaurant?
What is a plain wedding band?
500
The specific period of time during which objects being sanitized must be immersed in a solution. The time depends on the type of sanitizer being used.
What is contact time?
500
What is a sign that food has been thawed and refrozen?
What is frozen fluids at the bottom of packaging or ice crystals?
500
Food is arranged by what standard?
What is cooking temperature of the food?