Show:
Contamination
Time & Temperature
General Food Safety
Hygiene
WFM SHV
100

Biological, physical & chemical are all examples of this 

What is contaminant

100

The max holding temperature for cold food

What is 41'

100
This type of thermometer is best used for taking surface temperatures
What is an infrared thermometer?
100

hot & cold water, a means of drying hands & soap are a few requirements for this

What is a handwash sink

100

Grand opening was on this day in 2016

What is Nov 16th 

200
Cleaners, sanitizers and polishes are examples of this type of contaminant.
What is chemical contaminants
200

This is the minimum cooking temperature for all foods that are reheated

What is 165'

200

Diarrhea, vomiting, fever & nausea are all symptoms of

What is food borne illness

200

This is the number one way to prevent a foodborne illness

What is washing hands

200

The number you call if you are calling out for a shift during after hours.

318-462-9898

300
True or False: Accessories on the arms and hands can contribute to physicals hazards in foods 

True

300

thawing food under running water must be done under this temperature

What is 70' or lower?

300
Ready to eat TCS foods can be held for how many days if stored at 41'
What is 7 days
300
These should never be used in place of handwashing
What are gloves?
300

The department with the largest amount of team members

What is Store Support

400

Metal shavings is this kind of contaminant

What is a physical contaminant

400

The proper thermometer you would use to check to see if chicken reached the correct temperature.

What is probe thermometer

400
Ice bath, ice paddle & blast chiller are all methods of what
What is cooling?
400
The only two acceptable means of restraining hair
What is a hair net & a hat?
400

The address of WFM Shreveport

What is 1380 E 70th St. Shreveport, LA 71105
500

Bacteria growing on food is what kind of contaminate

What is Biological contaminate

500

The range of temperature that is known as the temperature danger zone

What is 40-140 degrees

500

The acronym for food that can be eaten without further preparation, washing or cooking

What is RTE

500

After handling raw meat, seafood or poultry and before handling ready to eat food

What is changing gloves?

500

The correct spelling for Dustie's last name.

What is LATIOLAIS