Handwashing
How long must you scrub your hands?
20 seconds
What is the temperature danger zone?
41-135 F
Where should the thermometer be placed in the meat for accuracy?
In the thickest part of the food.
Name one symptom of food borne illness.
Vomiting/diarrhea/fever
What is the process by which food is rotated in storage?
FIFO First in First out
What happens when raw food touches cooked food?
Cross Contamination
You must wash your hands after touching this food.
Raw Meat
How long can food stay in the Danger Zone before it must be thrown out?
4 hours
Waht temperature does poultry need to be cooked to?
165F
Which illness is linked to chicken and eggs?
Salmonella
Which organization inspects meat and poultry
USDA
What is the most important reason for food safety rules?
To keep people safe/prevent illness
Name one part of the hand often missed during washing.
Fingertips/Fingernails/Between fingers
What is the minimum safe cold-holding temperature?
41F
What temperature does fish need to be cooked to?
145F
Should sick workers handle food?
No
Which organization create the Food Code?
FDA
How often should thermometers be calibrated?
Daily/Every Day
True Or False, you cannot use hand sanitizer to replace handwashing in the kitchen.
true
What is the minimum hot holding temperature?
135F
What temperature does leftovers need to be reheated to?
165F
Which illness is linked to deli meats and soft cheeses?
Listeria
Which organization investigates foodborne illness outbreaks?
CDC
What is the safest way to thaw food?
In the refrigerator.
List ONE time you must wash your hands at work.
After bathroom/after raw food/after trash/after coughing
What should be done if hot food drops below 135F?
Reheat or discard(throw it away)
What is the minimum temperature for ground beef?
155F
Which illness spreads easily from poor handwashing?
norovirus
Who inspects restaurants locally?
Health Department.
What is the first thing you do when you enter the kitchen?
Wash your hands.