Show:
Healthy hands
Fridge Facts
Clean it up!
Cooking Care
Dont cross me!
100
Wearing false or painted _________ can hide dirt and lead to physical contamination of food.
What is Fingernails
100

Every single item is required to have a __ __



What is an orange label.

100

What are the four steps of cleaning

What is wash, rinse, sanitize, air dry

100
What is the first thing you need to do before cooking?
What is wash your hands.
100

Define Cross-contamination

What is when bacteria spreads from one food to another.

200

After using the restroom, clocking in from a break, fixing glasses or putting on hair net ________ should be washed.

What is Hands.

200

What temperatures are recommended for FREEZING foods?

What is 0 degrees or lower

200

Sanitizer solution should be ___ ___ ppm

What is 200-400 ppm

200

You left cooked food out on the counter for over 2 hours, what should you do? a. Cook the food for an additional 30 minutes. b. Eat the food. c. Throw the food away.

What is throw the food away.

200

How does cross-contamination occur?

What is never ever let any raw meat, utensil,or surface touch a cooked meat.

300

When handling food or utensils for patients all associates should wear _________ _________.

What is plastic gloves

300

What temperatures are recommended for REFRIGERATING foods?

What is 41 degrees or below.

300

Chemicals all need to be properly____

What is labeled.

300

Which of the following ways is NOT a safe way to defrost raw meat? A. In the refrigerator B. On the counter C. In the microwave

What is on the counter

300

Which food should you always keep separate to avoid cross-contamination? a. Fresh vegetables and raw meat. b. Raw chicken. c. Fresh peeled potatoes d. Cooked meat and vegetables.

What is fresh vegetables and raw meat

400
Before handling food, you should wash your hands for a minimum of how many seconds?
What is 20 seconds
400
why are temperatures between 40 and 140 degrees F called the "danger zone"?
What is bacteria will multiply rapidly and the food will become unsafe to eat.
400

Where should you record your completed cleaning duties?

What is the cleaning log

400

Scrambled eggs need to be cooked to an internal temperature of __ degrees Fahrenheit

What is 155 degrees

400

What are the three colors and uses of cutting boards used?

What is red, green and white. Red is for raw meat, green is for all produce, and white is for all other items.

500

When washing hands water temperature should be set to ___ degrees

What is 100 degrees

500

When thawing chicken in the refrigerator place it in a covered container on the _________ shelf.

What is bottom.

500

What is the final rinse temperature of the dish machine

What is 180-194 degrees Fahrenheit 
500

How many times can you reheat food?

What is one time.

500

What illness can you get from cross-contamination?

What is foodborne illness. ex: Salmonella.