Food Borne Illness
This illness often comes from using dented canned products
What is botulism?
The range of 41-135 represents?
What is the temperature danger zone?
What is two hours?
This technique describes a periodic break used for cleaning one's area
What is Take Five?
This is what the term FIFO stands for
Oftentimes, this illness is associated with raw chicken and eggs
What is salmonella?
The minimum temperature a cooler should be for cold holding
What is 41 degrees?
Before moving from cutting raw meat to vegetables, we should be doing this.
What is cleaning/sanitizing our areas?
The song Happy Birthday should be sung twice during this process
What is washing your hands?
The safest way to thaw out a chicken is this
What is in the refrigerator, overnight?
This foodborne illness is linked to leafy greens, fresh fruit, and shellfish.
What is norovirus?
This is the minimum internal temperature for chicken and reheated leftovers.
What is 165 degrees?
When working with raw fruits and vegetables, this color cutting board should be used.
What is green?
Cleaning Towels should be kept in this location
What is in a designated area, underneath where food is kept.
This location is the quickest way to chill something
What is in a blast chiller?
These groups of people are highly susceptible to foodborne illness.
What are the elderly, children, and immunocompromised?
This is the temperature hot foods should be after the first two hours of the cooling process.
What is 70 degrees F?
Name three of the most common food allergens that we work with in the kitchen?
What are sesame, wheat, fish, shellfish, tree nuts, peanuts, dairy, soy and eggs?
Red and green buckets should be changed, at a minimum, in this amount of time.
What is two hours?
This is a common occurrence for someone to go into when having an allergic reaction
What is anaphylactic shock?
The number one thing we can do to prevent foodborne illnesses?
What is washing your hands?
Food held at 135 degrees needs to be thrown away after this amount of time.
What is four hours?
The order in which something should be stored on a rolling rack, or on shelves, from top to bottom
What is: Cooked Foods, Raw Vegetables, Eggs, Raw Fish/Shellfish, Raw Pork, Raw Beef, Raw Chicken?
Washing, Rinsing, Sanitizing and Air Drying are the steps to this process.
What is the proper dish washing process?
This is the number of times you can reheat food before throwing it away.
What is once?