Show:
In the Beginning
Cleaning and Sanitizing
Flow of Food
Time/Temperature Abuse
Safe Facilities
100
food, acidity, time, temperature, oxygen, moisture
What is FATTOM
100
100 degrees
What is hand washing water
100
Purchasing
What is the first step in the flow of food
100

Live shellfish may be received at a maximum internal temperature of

50f

100
air gap
What is the best way to prevent back flow
200
2 or more people
how many people needs to get sick to be considered a foodborne illness outbreak
200
171 degrees
What is the proper temperature for sanitizing in a 3 compartment sink
200
Ice crystals
What forms when food has been thawed and refrozen
200
the thickest part
What is the proper place to take the temperature of an item
200
the curved part where the wall meets the floor
What is coving
300
shellfish, tree nuts, wheat, milk, peanuts
What are common food alergens
300
180 degrees
What is the proper temperature for heat sanitizing in a dishwasher
300
the use of a contact surface, utensil, or cutting board after a raw meat product has been used
What is an example of cross contamination
300
infrared thermometer
what is to check cooking surfaces
300
running water, garbage container, soap, single use paper towels (one more)
What are items at a hand washing station (signage)
400

Bones in fish is this type of contaminant

Physical

400
30 seconds
What is the time needed for items to soak when sanitizing
400
+/- 2 degrees
What is accuracy of a thermometer
400
70 degree running water
What is a proper way to thaw
400
tight fitting lids and a drain plug
What are requirements for a dumpster / outside garbage container
500
E. coli
What is a common bacteria found in ground beef
500
what, who, when, how something should be cleaned
What is on a master cleaning schedule
500
32 degrees or 212 degrees
What are the acceptable methods for calibrating a thermometer
500
cook immediately after it has been thawed
When thawing in a microwave
500
deny access, deny food, water, and shelter (one more)
What is working with a licensed PCO to keep the establishment pest free