Hand Hygiene & Personal Hygiene
Before handling food or putting on gloves, you must wash your hands vigorously for at least this many seconds.
What is 20 seconds
The temperature range (in degrees Fahrenheit) where bacteria multiply the fastest.
What is the Temperature Danger Zone (41o F - 135o F)?
The definition of this term is when harmful bacteria spread from one food, utensil, or surface to another.
What is cross-contamination?
Minimum internal cooking temperature required for all poultry, including chicken and turkey.
What is 165o F?
The correct step-by-step order for washing and sanitizing dishes in a 3-compartment sink.
What is Wash, Rinse, Sanitize, and Air Dry?
This type of fingernail polish or false nail should never be worn because it can hide dirt and lead to physical contamination.
What are any false, painted or long nails?
Maximum amount of time a cooked, perishable food (like leftover chicken) can sit out at room temperature before it must be thrown away.
What is 2 hours?
You should never wash this raw food item in the kitchen sink because splashing water will spread harmful bacteria all over your workspace.
What is raw meat, poultry or seafood
Minimum internal cooking temperature of ground beef, pork, or egg dishes.
What is 160o F
How long must a dish-contact surface remain in contact with a sanitizing solution to properly reduce pathogens?
What is 30 seconds (for or Quat Sanitizer solution)?
This should be placed over any cut, scrape or wound on an employee's hand before putting on food-handling gloves.
The temperature at or below which all cold, potentially hazardous foods (TCS) must be stored.
What is 41o F?
The proper way to store raw meat in the refrigerator relative to ready-to-eat foods or fresh vegetables.
What is on the bottom shelf (below ready-to-eat foods)?
Name the four safe and approved methods to thaw frozen, potentially hazardous foods.
What are:
1. in the fridge
2. submerged under cold running water
3. in the microwave (only if cooking immediately)
4. as part of the cooking process?
When a chemical sanitizer (like bleach/Quat) is used to wipe down food preparation counters in constant use, the solution concentration must be tested and the surface sanitized at least this often.
What is every 4 hours?
Besides using the restroom, name two activities that require a food handler to immediately wash their hands.
What is touching the face/hair, handling garbage, or eating/drinking?
To properly cool cooked food, it must pass from 135o F to 70o F in 2 hours, and then from 70o F to 41o F or lower within this total time.
What is 6 hours (or 4 hours for the second step)?
If you need to cut raw chicken and then cut fresh tomatoes on the same surface, this must happen first.
What is washing, rinsing, and sanitizing the cutting board/knife? (and the worktable surface)
Why must food cooked in a microwave be heated to 165o F and allowed to stand for 2 minutes.
What is to ensure there are no cold spots where bacteria can survive?
The three categories of foodborne hazards used to identify risks.
What are Biological, Chemical, and Physical?
The most important rule regarding jewelry (excluding a plain wedding band) while preparing food.
What is no jewelry (bracelets, watches, dangly earrings rings) because it poses a risk of physical contamination?
The minimum internal temperature at which hot, ready-to-eat foods must be held to prevent bacterial growth.
What is 135o F?
When preparing a pot of chili on May 1 using ground beef with a use-by date of May 6, and sausage expiring May 10, this is the use-by date the chili must be labeled with.
What is May 6 (the date of the oldest ingredient)?
An easy, visual way to tell if frozen foods have thawed and been refrozen, which is a major food safety risk.
What are ice crystals or frost on the outside of the packaging?
This simple inventory rule means keeping newly purchased food items stored behind older products so older items get used first.
What is FIFO (First In, First Out)