Show:
Temperatures
food handling and storage
sanitation
personal hygiene
situations
100
you find the minimum temperature in a food here
What is the thickest part
100
any time you transfer a substance from one surface to another
What is cross contamination
100
the most important step to preventing foodborne illness
What is wash your hands
100
must wear gloves when handling this
What is RTE foods (ready to eat foods - not going to be cooked again before serving
100
the maximum amount of time food can be in the danger zone
What is 4 hours
200
minimum temp of poultry
What is 165
200
TCS stands for and means
What is time and temperature controlled for safety - the foods you need to be concerned about keeping hot (above 135) or cold (below 41)
200
the 5 steps to dishwashing
What is scrape, wash (hot), rinse (hot), sanitize (cold), air dry
200
A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?
What is ask a manager for a clean apron
200
3 hazards to food
What is chemical, physical, and biological
300
minimum temperature of steaks and roasts
What is 145 - steaks 15 sec; roasts 4 min
300
2 stage method of cooling food
What is to 70 within 2 hours then below 41 within 4 hours
300
If a customer is served a dairy product and is allergic to dairy but did not tell the server until being served, what should the server do?
What is Prep a new dessert by placing a different dessert on a cleaned and sanitized plate and then serve it
300
only jewelry that can be worn
What is a plain band
300
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce.
What is good personal hygiene
400
temperature to hot hold food
What is above 135
400
If a food is labelled "Fish: use by today" what should you do?
not labeled properly - name of food and date prepared needed. Set the food aside and tell a manager.
400
dishes need to be dried this way
air dry - only paper towel if needed; cross contaminate
400
15 to 20 seconds
What is the amount of time you need to scrub your hands during handwashing
400
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler.
What is good control of time and temperature
500
the temperatures you need to get to if you are reheating soup to hold on a buffet
What is take to 165 within 2 hours then hot hold above 135
500
the order food is stored in the fridge
What is bread/raw fruit and veg dairy - solid/liquid cooked foods raw proteins raw chicken
500
2 chemicals you can use for sanitizing
What is bleach, multi quat, iodine - you can also use high temperatures (over 180)
500
steps to handwashing
What is wet hot water, soap, scrub 15-20 seconds, rinse, dry paper towel, turn off water with paper towel, throw away towel after opening door
500
A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink
What is improper cleaning and sanitizing