Temperature Control
the "danger zone" temperature range where bacteria grow rapidly
What is 41°F to 135°F (5°C to 57°C)?
How long should you scrub your hands when washing them?
What is at least 10-15 seconds?
color cutting board is typically used for raw meat to prevent cross-contamination?
What is red?
How far off the floor should food be stored?
What is at least 6 inches?
What is the correct order for cleaning and sanitizing a food-contact surface?
What is clean, rinse, sanitize, air-dry?
the minimum internal cooking temperature for poultry
What is 165°F (74°C)?
The first step in proper handwashing?
What is wetting hands and arms with warm water?
Should raw meat be stored above or below ready-to-eat food in a refrigerator?
What is below?
What type of container should be used to store food in the refrigerator?
What is a food-grade, airtight container?
How often should utensils and equipment be sanitized?
What is every 4 hours if in constant use?
How long can hot food be held without temperature control before it must be discarded?
What is 4 hours?
When should food handlers change their gloves?
What is every 4 hours or after handling raw meat, touching the face, or switching tasks?
Name a common food allergen.
What are peanuts, tree nuts, milk, eggs, fish, shellfish, soy, or wheat?
What is the maximum acceptable receiving temperature for cold TCS (time/temperature control for safety) foods?
What is 41°F (5°C)?
What is the minimum water temperature for manual dishwashing?
What is 110°F (43°C)?
What is the minimum temperature for reheating leftovers?
What is 165°F (74°C) for at least 15 seconds?
What jewelry is permitted while handling food?
What is a plain band ring?
What should you do if a customer reports an allergy?
What is notify the kitchen staff and ensure no cross-contact occurs?
How should dry goods like flour be stored to avoid contamination?
What is in a cool, dry place away from chemicals?
What is the required concentration range for a chlorine sanitizer?
What is the correct temperature for holding cold food?
What is 41°F (5°C) or lower?
Which illness requires a food handler to be excluded from work?
What is Norovirus, Salmonella Typhi, Shigella, E. coli, or Hepatitis A?
How can you prevent cross-contact with allergens?
What is cleaning and sanitizing all surfaces and utensils that touched allergens?
How long can ready-to-eat TCS food be stored in a refrigerator?
What is 7 days if held at 41°F (5°C) or lower?
When using a three-compartment sink, what is the last step?
What is air-drying all items?