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

When holding potato salad, hold the potato salad at _____ degrees or lower before removing it from refrigeration. Make sure the potato salad does not exceed ______degrees while it is being served. 

41 degrees

70 degrees

100
When should you wash your hands? (List 3)
What is before and after handling food, after going to the bathroom, handling pets, money, etc..
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 handling pets, ________ should be washed.
What is Hands.
200

Frozen food should be received _____________.

Reject frozen food if it has ________________. 

frozen solid

large ice crystals

200

What are the two biggest hazards to food when cooking it off-site?

time temperature abuse

contamination

200
You left cooked food out on the counter for 8 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 serving food at a church supper, servers should wear _________ _________.
What is plastic gloves
300

What temperatures are recommended for REFRIGERATING foods?

What is 41 degrees or below.

300

Should you washed raw meat and seafood before cooking?

What is no, harmful bacteria can spread in the kitchen sink.

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 scrub your hands for a minimum of how many seconds?

What is 10 to 15 seconds?

400

why are temperatures between 41 and 135 degrees F called the "danger zone"?

What is bacteria will multiply rapidly and the food will become unsafe to eat.

400

What are the five steps when using a three-compartment sink?

scrape

wash

rinse

sanitize

air dry

400

A catering employee removed a 135 degree try of lasagna from hot holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out? 

What is 3:00 p.m.

400
How can we prevent cross-contamination?
What is separating raw meat from cooked or ready to eat food like fruits and vegetables. Washing utensils. Washing your hands. Storing foods wrong.
500

What is TCS food?

Food that is time and temperature controlled for safety.

500

When thawing poultry in the refrigerator place it on a plate on the _________ shelf.

What is bottom.

500

In a heat-sanitizing dishwashing machine, what is the required temperature for the final rinse?

180 degree

500

What should be the minimum internal temperature of a hamburger that has been safely cooked?

What is 165 degrees F.

500

What are the three categories of contaminants?


Biological, Chemical, and Physical.