Scrub dub dub
This is the minimum amount of time when washing your hands.
What is 20 seconds?
The only piece of jewelry you can wear in a kitchen.
What is a Plain band?
What does the "H" in HACCP mean.
What is Hazard?
Using the same cutting board for raw chicken and tomatoes causes
What is Cross contamination?
Name ONE of the FOUR contaminations.
What is Biological/Chemical/Physical/Intentional?
Drying hands with a shirt after washing. What hygiene step was not followed?
What is using a clean, sanitary method to dry hands?
The hazard when you spray a type of cleanser around food.
What is Chemical Hazard?
With H being hazard in "HACCP" what do the rest of the letters mean?
What is Analysis, Critical Control Points.
What is time-temperature abuse?
What is when foods have been in the danger zone for more than 2-4 hours.
Name a Biological contamination.
What is Bacteria/Virus/Fungi/(Pathogen)?
One of the best ways to prevent cross contamination.
What is wash your hands?
Contact that spreads traces from one item to another.
What is cross-contact?
What is the purpose of HACCP?
What is to look for problems and protect food all through the process.
A pathogen is...?
What is an organism that causes diseases.
What does A.L.E.R.T stand for?
What is Assure, Look, Employees, Reports, Threat?
The reason you should avoid touching faucet handles after washing your hands.
What is it will re-contaminate your hands again?
This is the reason you shouldn’t reuse utensils that touched raw meat without washing them first.
What is to prevent cross-contamination?
What does a hazard analysis examine?
What is the flow of food from the moment you receive it until you serve it?
One of the safest ways to thaw frozen foods?
What is leave under running water, leave in refrigerator, or microwave.
What is the range for extreme temperature danger zone. (ETDZ)
What is 70oF - 125oF?
These are the five steps in proper hand washing.
What are wet hands and arms, apply soap, scrub, rinse, and dry?
To ensure weather your cutting board is clean and sanitized after using it.
What is wash with hot soapy water and sanitize with hot water along with sanitizer solution.
What are three of the seven steps in HACCP.
What is Conduct a hazard analysis, Identify corrective actions, and Verify that procedures for record keeping work.
Cooked foods stored for later use need to reach at what certain temperature?
What is 41o F
Temperature Range for Temperature Danger Zone (TDZ)
What is (41oF - 135oF)?