Cooking Temps
Minimum Cooking Temp for Poultry
165 for 15 seconds
Where is ready-to-eat food stored
What is Top shelves
When are gloves required?
When handling ready-to-eat food
Handwashing! How Long do you Wash your Hands for
What is 20 Seconds or 2 Happy Birthdays
This type of footwear is required for staff to prevent slips and falls.
What is Non-Slip Shoes
Minimum Cooking Temp for Ground Meat
165°F for 15 seconds
Where is Raw Seafood Stored
What is Below RTE, above Whole Cuts
When must gloves be changed?
Between tasks or contamination
What can go on the top Shelf
What is Light items under 10Lbs
PPM for Sanitizer
What is 200PPM
Minimum Cooking Temp for Fish
145 for 15 seconds
Where are whole cuts stored
What is Below Seafood above Ground Meats
Do gloves replace handwashing?
NO!
What is the Temperature Danger Zone
What is 41°F–135°F
A guest asks if a dish contains an allergen
What is Ask us Icon
Food was cooked to 165°F, cooled properly, and stored at 41°F. What temperature must it reach when reheated for service
What is 165°F with in 2 hours
Where is Poultry Stored
What is Bottom Shelf
When Cleaning a Griddle or Fryer what PPE should be used
What is Mask, Long Rubber, Apron
What is the Strike Zone
What is Middle Shelf Waist High
Debris on floor
What is Stop Think and Act
A Pot of Soup Cools from 135°F to 80°F in 2 hours and reaches 41°F in another 3 hours.
What is 70°F within 2 hours
A walk-in shelf contains raw duck breast and raw ground turkey. Which goes on the lower shelf and why?
Ground turkey goes lower
Because ground poultry has a higher contamination risk and must be cooked to 165°F, compared to whole muscle duck
Why does glove use increase Food Safety Risk
What is can spread contamination
Name the 8 Allergens
What is Peanut, Sesame, Shellfish, Milk, Fish, Meat, Egg, Soy
This is the most important hospitality skill when a guest raises a concern.
What is active listening?