Health & Hygiene
Pests
Time & Temperature
Cross Contamination
Cleaning & Sanitation
100

How long should hands, nails, and forearms be washed?

20 seconds

100

What area of the Food Safety Question Bank is related to pest prevention?

Low-Risk items

100

What is the Temperature Danger Zone?

40F-140F

100

When does cross contamination occur?

When harmful contaminants are transferred from one food or surface to a previously uncontaminated food or surface

100

What is the correct color coding for cleaning equipment in the restaurant?

Red: Restrooms

Blue: Front Counter/Drive-Thru

Yellow: Kitchen

200

What PPE is required when cleaning up a FOH bodily fluid spill?

Three pairs of gloves

One disposable apron


200

What are the 4 essentials of pest prevention?

Prevent

Exclude

Starve

Trim

200

Chicken is cooked to an internal temperature of ___ or higher for ___ seconds to kill any bacteria

165F; 15

200

What are the three additional types of contamination that occur within the restaurant

Biological


Physical


Chemical

200

What is the difference between cleaning and sanitizing?

Cleaning physically removes visible dirt, germs, dust, oil, food particles and stains


Sanitizing reduces the presence of foodborne illness-causing bacteria on a clean surface to a safe level

300

What facial piercings are allowed in the restaurant?

Ears, but limited to simple metal studs with no attached decoration or gemstones, and no dangling or hoop earrings.

Nostrils, but limited to a single simple metal stud with no attached decoration or gemstone, or a single clear/flesh toned retainer.

300

How high must all food and supplies be kept off the floor?

At least 6 inches

300

What does TCS stand for?

Time/Temperature Control for Safety

300

What are the two biggest risk factors for cross contamination?

Contaminants from raw chicken to cooked/ready-to-eat food and from unrinsed to rinsed produce

300

What is the proper chemical concentration of quat-based sanitizer?

150-400ppm

400

What percent of foodborne illness outbreaks in restaurants are caused by the spread of germs from hands to food

89%

400

What three interior surfaces are known to attract pests?

Breading table

Icedream machine

Soda towers

400

What is the procedure for grilled filets/nuggets that do not meet the initial 165F temperature after being cooked?

Place grilled product back on grill and cook batch for an additional 45 seconds

400

What type of water is used to rinse lemons?

Unfiltered

400

What code requires surfaces to be cleaned and sanitized every 4 hours

FDA Food Code

500

What symptoms should exclude Team Members from the workplace?

Vomiting, diarrhea, jaundice (yellowing of skin), fever, sore throat with fever, lesions containing pus (such as a boil), infected wound or burn that is open or draining, sudden loss of taste or smell, or sudden onset of shortness of breath

500

How far must tree limbs, shrubs and bushes be trimmed away from the building?

18 inches

500

What are the two Critical Control Points (CCP) for the cool-down chicken process?

First: 70F or lower after 2 hours

Second: 40F or lower after 4 additional hours

500

What are the types of high contamination produce and how are they rinsed/washed?

Romaine Lettuce

Strawberries

Tomatoes

They are washed by soaking in antimicrobial produce wash to eliminate contamination for 90 seconds

500

How long must Purell Surface Sanitizer remain on a surface in order to be considered effective?

3 minutes

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