Tick Tock Temp Talk🌡
Hands Off!
(Until You Wash)🫧
Scrub-a-Dub Duties🧼 (Cleaning & Sanitizing)
Label It or Leave It🏷
Feeling Kinda ILLegal😷
Island Bites & Rights (CNMI🇲🇵 Special Topics)
100

What is the temperature danger zone?

What is 41°F to 135°F?

100

When should a food worker wash their hands?

What is before working with food, after restroom, after touching face/hair, etc.

100

What are the three steps of manual warewashing?

What is wash, rinse, sanitize?

100

What is an “approved source”?

What is a source that complies with applicable food safety laws?

100

What are two symptoms that require an employee to be excluded from work?

What is vomiting and diarrhea?

100

What local agency conducts food safety inspections?

What is CHCC/EHDP?

200

How long can food stay in the danger zone before it must be discarded?

What is 4 hours?

200

How long must a proper handwashing process take?

What is at least 20 seconds?

200

What is the required sanitizer concentration for chlorine?

What is 50–100 ppm?

200

What is required on a label for bulk repackaged food?

What is product name, ingredients, allergens, etc.

200

Name one illness that must be reported to CHCC/EHDP

What is Norovirus, Hepatitis A, Salmonella, etc.

200

What must all temporary food vendors (e.g. BBQ huts) have on-site?

What is a handwashing station and food protection measures?

300

What is the required internal cooking temperature for ground beef?

What is 155°F for 15 seconds?

300

Can food employees handle ready-to-eat food with bare hands?

What is no, unless there's an approved procedure?

300

How often must food-contact surfaces be cleaned when in constant use?

What is every 4 hours?

300

How long must shellstock tags be kept?

What is 90 days after the last shellstock is sold?

300

What is a conditional employee?

What is someone who has been offered a job but not yet cleared to work due to health screening?

300

What is the most common cause of foodborne illness in the CNMI?

What is improper holding/time-temperature control?

400

What is the required cooling process for cooked TCS food?

What is from 135°F to 70°F within 2 hours, then to 41°F within a total of 6 hours?

400

What is the proper temperature for handwashing water?

What is at least 100°F?

400

What should be done first before sanitizing a dirty surface?

What is wash and rinse it?

400

What is date marking, and when is it required?

What is marking RTE/TCS foods held over 24 hours, consumed within 7 days at 41°F or below

400

Who is responsible for reporting employee illnesses to the health authority?

What is the Person-In-Charge?

400

What type of sewer system do most villages in CNMI use?

What is individual septic systems?

500

What is the hot-holding temperature requirement?

What is 135°F or above?

500

What must a food employee do if they have a cut or wound on their hand?

What is cover it with a bandage and wear a glove?

500

What is the difference between cleaning and sanitizing?

What is cleaning removes dirt, sanitizing reduces germs to safe levels?

500

What happens if a food product has no label and source cannot be verified?

What is the food must be discarded?

500

What must be done if a food employee has a sore throat and fever?

What is restrict them from food handling; exclude if serving a high-risk population

500

What action can EHDP take if a food establishment poses an imminent health hazard?

What is immediate closure of the establishment?