What is an acceptable Red/Orange Group substitute?
100
You do not know how long the food has been in the danger zone if it’s already at 100˚F when you start cooling. You need to throw away the food.
What is the reason you can’t start cooling a food down at 100˚F?
100
Daily and when dropped
When should thermometers be calibrated?
100
60 days
What is the usage for dry foods held over 70 degrees Fahrenheit?
100
Beard Covers, Aprons, Gloves, Hairnets
What is appropriate kitchen attire?
200
Green Beans
What is an acceptable Other Group substitute?
200
You cannot taste, see or smell the bacteria that causes food poisoning which can cause serious illness so you must throw away food in question.
What is the reason why you can’t taste, look at or smell a food to determine food safety?
200
Ice water method or Hot water method
What is a method used to calibrate thermometers?
200
Airtight, food grade plastic or metal containers.
What are appropriate storage containers for bulk foods?
200
After using the restroom;
Before starting work; After eating, drinking, or smoking
What is when food service staff must wash their hands?
300
Black Eyed Peas from dry
What is an acceptable Beans/Legumes group substitute?
300
In a refrigerator, under cold running water or in the cooking process
What are three ways to safely thaw frozen food?
300
Complex food preparation
What is it called when menu items that go through the temperature danger zone 2-3 times?
300
Check equipment for power failure; Recheck temp in 30 minutes; Notify maintenance and request repair; If unit is unable to be repaired, move food to properly functioning unit.
What is the corrective action to take for any temperatures out of the acceptable range?
300
Dangle earrings, Open Toed Shoes, Artificial Nails
What are prohibited items for food service employees to wear?
400
Four hours
What is the maximum total amount of time food can be in the danger zone during preparation, serving and cool-down of any leftover?
400
Take in the thickest part of casserole or in the center.
Where should you take the food temperature in casseroles?
400
41˚F
What is the cold holding maximum temperature?
400
Zero degrees Fahrenheit or lower.
What is the temperature to store frozen foods?
400
Jaundice, Diarrhea, Vomiting, Fever
What are symptoms of transmissible illnesses that food service employees should notify his/her manager?
500
Tare scale with container for ground beef, add cooked ground beef until you have 3 oz. weight, and then measure the volume to determine which size portioning instrument to use
What is the method for determining 3 oz. cooked ground beef portion?
500
The 5 second rule.
What is not a rule we follow?
500
135˚F
What is the hot holding minimum temperature?
500
In the warmest part which is near the door.
Where should a thermometer be placed in a refrigerator or freezer?
500
Secure with an impermeable cover (such as a finger cot or stall).
What is the correct way to cover an open sore/lesion/infected wound on hands?