personal hygiene
what is the most common way of cross contamination when putting on gloves
blowing into them while rolling them on
what is the temperature danger zone
41F-135F
what is cross contamination
transfer of harmful bacteria from one surface/food to another
what is the difference between cleaning and sanitizing
cleaning removes dirt; sanitizing reduces pathogens
what is a foodborne illness
illness caused by eating contaminated food
should you use warm or cold water when washing your hands
warm water
what temperature should cold food be held at
41F or lower
where should raw meat be stored in a fridge
on the bottom shelf
what are the 3 steps for cleaning food contact surfaces
wash, rinse, and sanitize
name one common foodborne pathogen
salmonella, E.coli, norovirus
What symptoms should be reported to a manager when present
vomiting, jaundice, and diarrhea
what internal temp must poultry reach
165F
what color cutting board is typically used for red meat
red
how often should food contact surfaces be cleaned and sanitized
every 4 hours during constant use
what type of food is most likely to cause foodborne illness
TCS foods
minimum time you should be washing your hands
20 seconds
how long can food stay in the danger zone before being unsafe
4 hours
what is the safest sawy to prevent cross contact with allergens
use separate equipment and clean/sanitize thoroughly
what is the required temperature for hot water sanitizing
at least 171F
who is most a risk for food-borne illness
elderly, young children, pregnant women, immunocompromised people
what should you do if diagnosed with a food-borne illness like norovirus
report it and do not work with food
what is the correct cooling method for hot food
135 F to 70F In 2 hours, then to 41F in 4 more hours
what should you do after handling raw chicken
wash hands and sanitze surfaces
what tool is used to check sanitizer strength
test strips
what are the 3 types of contaminants
biological, chemical, and physical