Know Your Germs
This foodborne pathogen is often linked to under cooked poultry and eggs, causing symptoms like diarrhea and fever.
What is Salmonella?
This is the maximum temperature at which refrigerated foods should be stored to ensure safety.
What is 41°F?
Leaving food out for a few hours after cooking is fine as long as it still smells and looks okay.
What is false?
Hands should be washed with soap and water for at least this many seconds.
What is 20 seconds?
If hot food falls below 135 degrees F during holding, this action must be taken.
What is reheat or discard?
This foodborne pathogen is often linked to contaminated produce, such as leafy greens, and is commonly spread through contact with animal feces or contaminated water.
What is E. coli?
In a commercial refrigerator, raw poultry should be stored on this shelf to prevent cross-contamination.
What is the bottom shelf?
A a safe way to cool large amounts of hot food quickly, is dividing it into shallow containers and refrigerating.
What is true?
Employees must wash their hands after handling these items, among others.
What are raw food, trash, money, and their face/hair?
When a food handler is observed touching ready-to-eat food with bare hands, this immediate step must be taken.
What is discard and retrain the employee on glove use?
This hardy bacterium can grow at refrigeration temperatures and is commonly found in deli meats and unpasteurized cheeses.
What is Listeria?
The recommended internal temperature to which leftovers must be reheated within 2 hours before serving.
What is 165°F?
Using separate, dedicated equipment for allergen-free orders prevents cross-contact of allergens.
What is true?
Food handlers should use this type of sink for handwashing, not a prep or dish-washing sink.
What is a designated handwashing sink?
If sanitizer concentration is found too low during dishwashing checks, this corrective action ensures surfaces are properly disinfected.
What is adjusting the sanitizer concentration and re-sanitizing affected dishes?
Often mistaken for the "stomach flu," this highly contagious virus is the leading cause of foodborne illness outbreaks worldwide.
What is Norovirus?
Food must be cooled from 135°F to 70°F within this time frame, and from 70°F to 41°F within this additional time frame.
What is 2 hours for the first stage and 4 hours for the second stage?
When you need sanitizer all day, add extra sanitizer to the water so it lasts longer.
What is false?
This amphiphilic molecule, essential in handwashing, surrounds and traps dirt, oil, and microbes in micelles.
What is soap?
When a delivery including refrigerated food arrives above 41 degrees F and can not be verified safe, this is the corrective action-even if the food appears fine.
What is reject the delivery and document the temperature violation?