temps
flow of food
thermometers
purchasing receiving storing
mystery questions
100

the temperature danger zone is?

what is

41 F to 135 f

100

what is the flow of food

what is 

the flow that food takes from purchasing to service

100

best way to calibrate your thermometer and to what degree?

what is

ice water 

32

100

all food must be purchased from whom

what is 

Approved reputable supplier 

100

this amount of people must get sick to be considered a foodborne illness outbreak

what is 

200

the temperature of quat sanatizer is?

what is 

75 degrees 

200

reheating a soup that has dropped below proper temp is called what?

what is 

Corrective action

200

what thermometer do i use to check hot oil

what is

immersion probe

200

when receiving i check the temp of "rop" (reduced oxygen packaging) foods by

what is

putting thermometer between two packages

200

my ice scoop should be stored 

what is

outside ice machine in a clean and protected location

300

what is the range of temperature where foodborne illness grows most quickly

what is 

70 F to 125 F

300

using separate colored cutting boards helps reduce the risk of  

what is 


Cross contamination 

300

i use this thermometor to check the temp of my griddle.

what is 


a surface probe

300

i am safe receiving my milk at this temperature 

what is  


45 degrees

300

USDA AND FDA stands for

what is

united states department of agriculture 

food and drug administration 

400

prepping raw chicken for more than four hours is what kind of abuse

what is 

Time and temperature abuse

400

what should you do to my station before and after each task?

What is


Wash rinse and sanitize 

400

a thermomotor has to be accurate within this amount of degrees.

what is

2 my lord

400

fifo is 

what is 

First in first out

400

internal temp of ground beef

what is 

155 


500

potato salad made on 1/4/19 was properly cooled and stored. added to it was chicken breast that was properly cooked and cooled on 1/2/19. when must the potato/chicken salad be thrown out?

what is 

what is 1/8/19

500

FAT TOM stands for 

what is 

Food

Acidity 

Temp

Time

Oxygen 

Moisture

500

i check this part of my meat when temping.

what is 

The thickest part

500

whole and ground poultry gets stored in my fridge where?

what is 

On the bottom

500

I should thaw my food with this kind of water 

what is 

running 70 degree water