Food Safety
Personal Hygiene
Time and Temp Control
Cross-Contamination
Cleaning and Sanitizing
100
These are bacteria, fungi etc that can cause illnesses.
What are Pathogens
100
The amount of time you scrub your hands during the hand washing process?
What is 10-15 seconds?
100
What is a TCS Food?
50: For every MAJOR TCS food you can name
Time and Temperature Controlled Foods.
Milk & Dairy Shell Eggs Poultry Fish/Shellfish Sprouts Tofu/Soy
Sliced Produce Baked Potatoes
Untreated Garlic and Oil Mixtures
Heat Treated Plant Food (Rice/Beans)
100
Why are bowls, cups, and glasses stored upside down on clean shelves?
To Prevent airborne contamination & things falling in them.
100
TRUE OR FALSE:
Every surface in the kitchen must be cleaned and sanitized?
FALSE:
All Surfaces must be Cleaned and rinsed.
All Food-Contact surfaces must also be sanitized.
200
A disease that is transmitted to people through food?
What is a Foodborne illness
200
Can a Food Handler wash their hands in the 3 sink, if the handwashing sink is not fully stocked?
Bonus 100: What should you do if the Handwashing sink is not stocked?
NEVER - You only wash your hands at the Handwashing sink!
Bonus: TELL YOUR MANAGER!!
200
RTE (Ready-To-Eat) foods should be labeled if it will be held for how long?
24 hrs
200
Which of these things prevents Cross-Contamination in self service areas?
A. Using the Ice that was used to keep food cold
B. Reusing a plate and utensil for seconds
C. Holding Utensils by the Handle
D. Using Tongs for many items
C. Holding Utensils by the handle.
Everything else can cause cross-contamination.
200
How do you Set up 3 sink?
1. Hot Water (110o) + Detergent
2. Water
3. Sanitzer
300
The 3 types of Hazards
What are Chemical; Physical; Biological
300
If a food handler gets a cut or wound on their hand which one of these items are MANDATORY:?
- Finger Cot
- Band-Aid
- Clean Single Use Glove
Single Use Glove
You must use EITHER a Finger Cot OR Bandaid to cover then wound then you MUST out on a Single Use Glove.
300
What is the Temperture Danger Zone?
Bonus: What is the SUPER Danger Zone?
41oF to 135oF
SUPER: 70oF to 125oF
300
Please place the food in the Walk-in in the correct order 
B. C. D. A
300
What are the steps to Cleaning and Sanitizing at 3 sink?
**Hint (There are 5 steps)
1. Scrape
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
400
What is the difference between Cross contamination and Cross Contact?
Cross Contamination is when PATHOGENS transfer from one food to another (Raw)
Cross Contact is when ALLERGENS transfers to Allergy free foods.
400
What is wrong with this picture?
The Cook is wearing Jewlery!
400
What temp should Hamburgers be cooked to?
A. 135 degrees
B. 145 Degrees
C. 155 Degrees
D. 165 Degrees
C. 155 Degrees
400
Name the 9 Most Common Food Allergies:
Milk Eggs
Fish Shellfish
Peanuts Treenuts
Soy Sesame
Wheat
400
What is the difference betweeen Cleaning and Sanitizing?
Cleaning: Removes food and dirt from a surface
Sanitzing: REDUCES pathogens on a surface to safe levels
500
What is the NUMBER 1 cause of foodborne illness outbreaks at restaurants and foodservice?
Poor Personal Hygine
500
You MUST tell your manager if you have ANY of these symptoms:
Vomiting
Diarrhea
Jaundice
Sore Throat & Fever
Bonus 250: What is Jaundice?
500
Offsite Labels must have what Information?
1. Name of Food
2. Use-by date and time
3. Reheating and Service Instructions
500
DOUBLE JEOPARDY!
According to the FDA there are over 40 kinds of bacteria, viruses, parasites, and molds that can cause a foodborne illness.
Name 3 of the Big 6?
E. Coli (Shiga-Toxin)
Norovirus
Hepatitis A
Nontyphoidal Salmonella (NTS)
Shigella
Salmonella Typhi
500
What are the requirements to correctly sanitize with heat?
1. Water must be 171o or higher
2. Items must be soaked for at least 30 seconds
Or run through a High Temp Dishwasher.