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 packing food for lunch or a picnic, refrigerated food will be safe for several hours if: a. The food is in a backpack b. A special ice pack is included c. The food was cooked d. All of the above
What is a special ice pack is included
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 trash , ________ should be washed.

What is Hands.

200

Which of the following symptoms require a food handler to be sent home? a. coughing b. sneezing c. vomiting d. all of the above 

What is all of the above?

200

How often should food contact surfaces be cleaned and sanitized?

What is before and after point of service?

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 or other food?

300

When serving food a meal, servers should wear _________ _________.

What is plastic gloves?

300
What temperatures are recommended for REFRIGERATING foods?
What is 40 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

Gloves should be worn when: a. handling ready to eat food b. using cleaning chemicals c. taking out the trash d. when snacking

What is handling ready to eat food?

300

What are good practices to prevent cross contamination? 

What is storing cleaning supplies in a different area from perishable and non-perishable food, use a lid or partial covering when serving hot meals, and using one serving utensil per food item during point of service?

400
Before handling food, you should wash your hands for a minimum of how many seconds?
What is 20 seconds
400
why are temperatures between 40 and 140 degrees F called the "danger zone"?
What is bacteria will multiply rapidly and the food will become unsafe to eat.
400

When do you clean all counter tops, surface areas, sweep and mop for point of service?

What is before and after each point of service?

400

What's the maximum amount of time that you can leave out milk in the heat?

What is 30 minutes?

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
Licking raw cookie dough off the mixing spoon or eating raw eggs could cause this foodborne illness.
What is Salmonellosis.
500

What are some best practices when food handlers need to wash their hands?

What is touching their phone, doorknob, wiping their nose or touching anything outside of serving food?

500

When do you discard unused milk?

What is when the milk has expired?

500

What should be the minimum internal temperature for hot food?

What is 135 degrees F.

500
What illness can you get from cross-contamination?
What is foodborne illness. Salmonellosis.