Hand Hygiene
Minimum number of seconds you should scrub your hands during handwashing.
What is 10-15 seconds?
Food handlers must be excluded if diagnosed with this virus that causes jaundice.
What is Hepatitis A?
This should be worn to cover facial hair in a food service operation.
What is a beard restraint?
Use this tool to monitor internal temperatures of food.
What is a thermometer?
Always store raw meat on this shelf in a refrigerator.
What is the bottom shelf?
Total handwashing should be at least this long?
What is 20 seconds?
If a food handler has vomiting or diarrhea, they must be excluded for at least how long?
What is 24 hours symptom free?
This piece of jewelry is allowed for food handlers.
What is a plain band ring?
The temperature danger zone.
What is 41-135 degrees F?
Color coded cutting boards are an example of this preventative strategy.
What is avoiding cross contamination?
Hands should be washing in this type of sink.
What is a designated handwashing sink?
Food handlers diagnosed with any of the Big Six must be reported to this.
What is the regulatory authority?
Employees should never eat, drink, smoke, or chew gum in these areas.
What are food prep or service areas?
Pathogens grow most rapidly between these temperatures.
What is 70-125 degrees F.
You should never use this to taste food while cooking.
What is your fingers or same spoon?
This must be used after washing hands, not in place of handwashing.
What is hand sanitizer?
If a food handler works in a high-risk population and has a sore throat and fever, do this.
What is exclude them from the operation?
Fingernails must be kept this way.
What is short, clean, and unpolished?
A thermometer must be accurate to within this number of degrees F.
What is +/- 2 degrees F?
Use this to transport TCS food safely from kitchen to off site service.
What is insulated food grade container?
These parts of the body are most commonly missed when handwashing.
What are fingertips, between fingers, and under fingernails?
If the food handler has a persistent cough, sneeze, or runny nose, do this.
What is restrict them from working with exposed food, utensils, and equipment.
Food handlers with cuts or wounds must use these two items.
What are bandages and a single use glove?
Immersion probes are used to check the temperature of this type of item.
What is liquids?
Avoid time-temperature abuse and cross contamination by following this written food safety plan.
What is a HACCP plan?