Foodborne sicknesses
Kitchen rules
Kitchen prep
Kitchen requirements
Misc
100

1 example of where foodborne illness comes from

What is...

Food from unsafe sources

Poor personal hygiene and ill food workers

Inadequate cooking temperatures

Improper holding temperatures and cooling procedures 

Cross contamination and contaminated equipment

100

Date in which products need to be consumed

What is one week?
100

Example of ready to eat foods

Bread, fruit, pastries, vegetables, any foods that do not need prep 

100

A place to wash dishes in a licensed kitchen

What is a 3 wash sink?

100

Ways to calibrate your thermometer

What is ice bath where thermometer does not touch sides or bottom

200

Every year 1 in _____ americans get sick from foodborne illnesses

What is 6

200

True or False: It is never okay to handle rte foods without gloves

What is true

200

How long employees should wash hands

What is at least 20 seconds

200

True or False- the dishwashing station can also be the handwashing stations

False

200

Things you can have on your hands and wrists while handling foods

What is nothing but gloves

300

Illnesses where an employee should not be around food

What is vomiting, diarrhea, fever, or infection on hands/wrists 

300

Temperature to store food at

What is below 41 degress

300

Food Contact Surfaces must always be 3 things

What is washed, rinsed, and sanitized

300

Cooks required to do this with their hair in a kitchen?

What is put hair up, have a hair net, wear a hat or wear a headband

300

True or False: It is safe to prepare rte foods next to raw foods as long as they are on separate cutting boards 

What is false

400

Danger temperatures for food

What is 135 degrees - 41 degrees

400

Food that should always be the lowest stored

What is poultry

400

Ways to cool foods?

What is...

Reduce the volume using shallow pans 

Type of container (metal vs. plastic) 

Cut large portions of meat into smaller pieces 

Ice baths, ice wands 

Ice as an ingredient

400

Can you thaw meat in any sink?

What is no- it must be a special food prep sink.

400

True or false: All foods are safe to eat at the same temperature

What is false

500

How long can foods be at dangerous temperatures

What is 4 hours

500

Proper storing levels of foods

What is from top to bottom

produce, ready to eat foods, and prepared foods

raw seafood, eggs, whole pork and beef cuts

raw ground beef and pork

raw poultry

500

How quickly do you need to cool foods into safe temperatures

What is 2 hours

500

Something every cook has on them at all times

What is a thermometer

500

How often health inspectors come to inspect a kitchen

What is 2 times a year