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
Safest way to dry dishes
What is air dry
Last date recommended for the use of a food while at peak quality
What is use-by date
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
2 groups of people more susceptible to foodborne illness
What is older adults, children, pregnant women, or people with weakened immune systems
Step not needed before cooking raw meat and poultry
What is washing or rinsing
Freezers should be kept at this temperature or lower
What is 0 degrees F
Types of hair restraints worn at dining sites
What is hairnet or hat
Minimum internal 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
In the refrigerator, raw poultry should be stored on this shelf
What is the lowest shelf
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
Best place to thaw foods
What is refrigerator
How soon after purchase does the USDA recommend using eggs
What is 3-5 weeks
Temperature dishwasher needs to reach during rinsing for heat sanitizing
What is 180 degrees F
Amount of chlorine bleach added to 1 gallon of water for a 100 PPM solution
What is 1 tablespoon
5 of the 9 major food allergens
What are peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, soy, or sesame
Minimum distance food and supplies must be stored off the floor
What is 6 inches