Show:
Illness and Injury
Bacteria and Contamination
Receiving and Storing
Preparing and Serving Food
Cleaning
100
Improper cooling, advance preparation, infected person, inadequate reheating or hot holding, improper hot holding, contaminated raw food or ingredient, unsafe source, use of leftovers, cross contamination, inadequate cooking.
What are the top ten improper foods handling practices?
100

4 degrees to 60 degrees Celsius.

What is the danger zone?

100
FIFO
What is the first in first out rule of receiving food?
100

74 degrees Celsius for a minimum of 10 seconds.

What is correct internal temperature to cook foods to?

100

Organization, scraping and pre-soaking, sorting and racking, washing, rinsing, sanitizing, air drying.

What is the proper manual washing procedure?

200

Food Handlers in the Cycle of Transmission

What is the primary source of food contamination?

200

Every 20 minutes

What is the time it takes for bacteria to double?

200

The place where we store raw foods in the refrigerator.

What is the bottom?

200

60 degrees Celsius

What is correct temperature for hot holding?

200
45*C is required to kill bacteria.

What is the temperature for manual dishwashing?

300

________ that cause disease are called pathogens.

What are microbes?

300

FATTOM

What is Food, Acid, Time, Temperature, Oxygen and Moisture

300

-18 degrees Celsius or lower.

What is the temperature that frozen foods must be stored at?

300

60 to 21 degrees Celsius in 2 hours; 21 to 4 degrees Celsius within the next 4 hours.

What are the proper cooling temperatures?

300

82*C for a minimum of 10 seconds.

What is the minimum temperature for the sanitizing cycle in a Mechanical Dishwasher?

400

An intermediate step between the source of contamination and the receiver of the contamination. Also known as Cross Contamination. 

What is indirect transmission?

400

Bacteria continue to multiply in the body and cause this. The reaction is slower

What is food infection?

400

15 centimeters.

What is height off the floor that dry foods must be stored?

400

Contact the manager who will report to the Public Health Inspector.

What do you do when there is a foodborne illness complaint filed at your restaurant?

400
CIP (Clean in Place)
What is the process of cleaning and sanitizing food processing equipment?
500

The food, the food handler and the environment.

What are the parts of the cycle of transmission?

500

Some Microbes cause illness and death. "something that produces sickness"

What are Pathogens?

500

Refers to the durable life of a food product?

What is the best before date?

500

Do not pick up utensils or cutlery by this.

What are the business ends?

500

Durable, Non-Absorbent, Easy to Clean, Non-Toxic, Smooth, and Light Coloured

What are Food Contact Surfaces?