Food Handling
Type of shoes required to be worn for food service
What is closed-toe shoes
Cold food must be at or below this temperature at service
What is 41 degrees F
One of the main causes of foodborne illness
What is poor personal hygiene, abuse of time and temperature, and cross contamination
Method to wash fruits and vegetables to prevent cross contamination
What is rinse under cold running water
For the WI Senior Nutrition Program, frequency beans, peas, and lentils are required to be on the menu
What is at least once weekly
Food handlers should wear gloves or use tongs to prevent bare contact with these foods
What are ready-to-eat foods
Temperature hot food must be at or above when served
What is 135 degrees F
Group of people more susceptible to foodborne illness
What is older adults, children, pregnant women, people with weakened immune systems
In the refrigerator, raw poultry should be stored on this shelf
What is the lowest shelf
Number of fruit and vegetable servings required each meal
What is three
Types of hair restraints worn at dining sites
What is hairnet or hat
Minimum temperature ground beef needs to be cooked to
What is 160 degrees F
Foodborne illness commonly linked to undercooked poultry and eggs
What is Salmonella
Functions of sinks in a three- compartment sink
What is wash, rinse, and sanitize
Maximum amount of sodium (milligrams) allowed in each meal
What is 1,100 mg
The length of time stated in the Wisconsin Food Code to wash hands
What is 20 seconds
Length of time food can be in the Temperature Danger Zone before it is unsafe
What is 2 hours
Food borne illness that can be caused by undercooked beef, raw fruits, and vegetables
What is E. coli
Difference between washing and sanitizing
What is washing is cleaning off debris and sanitizing is reducing the pathogens
Our meals provide this much of the current Dietary Reference Intakes (DRIs)
What is one-third
Minimum distance food and supplies must be stored off the floor
What is 6 inches
Temperature dishwasher needs to reach during rinsing for heat sanitizing
What is 180 degrees F
Three sanitizers commonly used in food service
What is chlorine, quaternary ammonia, and iodine
The nine major food allergens
What are peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, soy, sesame
The four vegetable sub-groups required weekly
What are dark green, red/orange, beans/peas, and starchy vegetables