Time & Temps
165
What is the internal temp that chicken must be cooked to
Purple
What is the color to signify allergy friendly food when delivering to a guest
Cut Glove
What is a Glove worn when using a knife or food scissors
Salmonella
What is found in chicken
Stacking Order
What is proper levels of food storage in refrigerator or freezer to prevent cross-contanination
41 to 135
What is Food Safety Danger Zone
Cross-contact
What is when an allergen-containing food touches another food transferring protein that can cause serious allergy reaction
Let it Go!
What you should do if a knife is falling
E. coli
What is found in ground beef, produce, and milk
Under Refrigeration
What is the best way to thaw a food item
4 hours
What is the max time a food item can be in the Danger zone
abv DTCM
What is Designated Trained Cast Member
Non-dominant hand
What is the hand a cut glove should be worn
Shigella
What is spread by unsanitary human contact
Cross-contamiation
What is the transfer of harmful bacteria from surface, food, or person to another.
abv TPHC
What is Time as a Public Health Control
Double verification
What is communication between Cast and guests when verifying food allergies
Green
What is the color receptacle that glass should be stored
Highest at risk
Who are children and elderly and people with weakened immune systems
abv HACCP
What is Hazard Analysis Critical Control Point
20 seconds
What is the amount time to wash hands with soap and water
Top 9 Allergens
What are wheat, eggs, Dairy, peanuts, Tree Nuts, Fish, Shellfish, soy, and Sesame
Abv PPE
What is Personal Protection Equipment
Listeria
What is found in deli meats and unpasteurized cheeses
Chemical Biological Physical
What are types of Food safety Hazards