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sanitation hazards
Sanitation procedures
safety
sanitation in the kitchen
personal hygine
100
is a illness resulting live bacteria.
What is an infection.
100
to put a food in the refrigerator over night.
What is to thaw.
100
what is the temperature for holding cold food on a food bar?
What is 41 degrees or lower.
100
Occurs when harmful microorganisms are tranferred from one product to another by hands, utensils, equipment, or other physical contact.
What is cross contamination
100
wet hands, add soap, srub for 20 seconds then rinse and dry with single use towel.
What is hand washing.
200
is a illness resulting from ingestion of bacteria that create or contains a toxin.
What is intoxication.
200
what is the cooking temperature of poultry?
What is 165 degrees or higher
200
what is the temperatures 41-140 called
What is Temperature danger zone.
200
is the visual appearance that something is unsoiled.
What is clean.
200
use these when you are handling ready to eat foods.
What is gloves.
300
any foods that requires time and temperature control for safety.
What is potenially hazardous foods.
300
what is the cooking temperature of ground beef?
What is 155 degrees
300
Hot foods should be cool from 135 to 70 in how many hours?
What is Two hours or less.
300
Any surface such as table, cutting boards, or a piece of equpiment that comes in contact with food is considered what?
What is a food contact surface.
300
HACCP
What is Analysis critical control point.
400
Bacteria that requires oxygen are called
What is Aerobic bacteria.
400
the cooking temperature for fish and pork?
What is 145 degrees.
400
potenially hazardous food should be held at what temperature in the refrigerator?
What is 41 degrees or below.
400
This piece of equipment can be found in every professional kitchen.
What is a dishmachine.
400
How many step are in a HACCP plan?
What is Seven
500
is an organism that is dangerous to humans.
What is a pathogen.
500
what is the temperature for holding hot foods on a buffet bar?
What is 140 degrees or higher
500
When reheating food what internal temperature should the food reached and held for at least 15 minutes?
What is 165 degrees.
500
Consist of adjacent sinks used to clean, rinse, and sanitize small equipment and utensils.
What is a three compartment sink.
500
what are steps in food handling at which control can be applied to prevent or eliminate a food safety hazard?
What is critical control point.