Healthy Hands
Before handling food, you should wash your hands for a minimum of how many seconds?
20 seconds
Three times per year, each restaurant has this unannounced audit
FSCC food safety audit
Should you wash raw meat and seafood before cooking?
no
Proper internal temperature for cooking chicken
165F
Before touching RTE foods you should
wash your hands, sanitize and wear gloves
After washing and drying your hands, you should always use _______
hand sanitizer
This pest on the interior of the restaurant will cause immediate closure
rodents
You should ________ and _______ after handling raw proteins
wash and sanitize
Safest method to thaw frozen foods
In the refrigerator
_____ proteins should never touch the make table
Raw
Protein mitts
Maximum product storage temperature in the cooler
41F
Line clean up should occur every ____ hours
4
Maximum amount of time that you can leave any food products out of refrigeration before disposal
4 hours
Containers or scoops previously utilized for storing or dispensing chemicals should never be used for ______
food products
Wearing acrylic or polished _________ can hide dirt and lead to physical contamination of food.
Nails
All employees are required to have this certificated training
Food Handler Cards
The ppm level of the quat sanitizer required for the 3 comp sink
200 ppm
Minimum internal temperature of a hamburger
158F
Proper storage of raw proteins in the cooler
under RTE products