Clean
What are the three types of contamination?
What is Physical, Chemical and Biological
How can you avoid cross-contamination while cooking or preparing meat?
Use separate plates, cooking utensils or dishes for cooked meat and raw meat.
Which items should be cooked to 74
Poultry, stir-frys, Microwave meals, and leftovers
There are two types of contamination
What is Direct and Indirect
Freezer Temperature
What is -18
What should you use to clean fruits and vegetables?
Scrubbing brush and water
Where should meat be stored in the refrigerator?
On lower shelves, below any produce items.
Best way to take the temperature of food
What is a probe thermometer
How soon should you refrigerate leftovers or takeout?
Within 2 hours
Pathogen grow in this danger zone
4-60 degrees
Which food preparation areas should be sanitized before use?
countertops, refrigerator/freezer shelves, cooking surfaces or cooktops, and inside of appliances such as microwave, crock pot, airfryer, etc.
How can you prevent cross-contamination while in storage at a restaurant?
Place meat, seafood, eggs, and poultry in the fridge right away, bottom shelf.
Store dry goods in sealed containers.
Make sure tight lids on everything.
Others....
Potentially hazardous food that is in the Temperature Danger Zone must be disposed of after
What is 2 hours
Are 4 Common allergens
What are Nuts, Eggs, Shellfish, Soy
Fish minimum temperature
What is 70
What is the length of time required to clean hands properly during washing?
20 Seconds
What is a way to prevent cross-contamination while cooking?
Using separate tools and utensils during food preparation.
Washing items with hot, soapy water between the preparation of produce and the preparation of hazardous foods.
Steps in cooling food
From 60 degrees Celsius to 20 Degrees Celsius within 2 hours, and from 20 degrees Celsius to 4 degrees Celsius within 4 hours or less.
At what temperature should you set and keep your refrigerator?
4°
Sanitization High temp dishwasher must be set at
What is 82 degrees
Cleaning cooking utensils in this will help prevent contamination and the spread of bacteria
Hot, Soapy Water
Which items should not come in contact with food items that are "ready-to-eat?"
Raw meat, seafood, eggs, poultry
You should check the temperature of food when
Reheating, Thawing, Cooking, Cooling
This is the Food Safety Sequence
Freezing
Thawing
Refrigeration
Cooking
Room Temperature Holding
Hot and Cold Holding
Cooling
Reheating
Temperature beef, pork, or ham be cooked to
What is cooked to 71