Temperature Troubles
The temperature danger zone.
What is 41-135?
True or False: Washing produce can remove all foodborne pathogens.
What is False?
The first step in the cleaning process
What is scraping or removing debris
The type of pathogen is Salmonella?
What is bacteria?
Can you wear a plain band ring while handling food?
What is yes?
The minimum temperature for cooking poultry
What is 165?
What is cross-contamination prevention?
How often should utensils and surfaces be cleaned
What is every 4 hours?
The foodborne illness is associated with undercooked beef
What is E. coli?
How long you should scrub your hands during handwashing.
What is 20 seconds?
The amount of time food can safely sit in the temperature danger zone
what is 4 hours?
The place raw chicken is stored in a refrigerator
What is under all other foods?
The required water temperature for handwashing.
What is 110°F?
The virus is the leading cause of foodborne illness outbreaks.
What is norovirus?
When gloves must be changed.
What is every 4 hours or when contaminated?
The proper cooling time for hot food from 135-70
What is 2 hours?
Name one way to prevent cross-contamination with allergens.
What is using separate utensils and equipment?
The concentration range for sanitizer.
What is 50-100 ppm?
The illness can you get from consuming raw oysters.
What is Vibrio?
Name a situation where double handwashing is required.
What is after using the restroom or handling raw meat?
At what temperature should a freezer be maintained
What is 0 or lower?
The foodborne illness commonly associated with cross-contaminated leafy greens
What is Shiga toxin-producing E. Coli
Name two factors that impact sanitizer effectiveness.
What are concentration, water temperature, contact time, pH, and water hardness?
The "Big Six" pathogens ServSafe emphasizes.
What are Shigella spp., Salmonella Typhi, nontyphoidal Salmonella, E. coli, Hepatitis A, and norovirus?
Which foodborne illness is most commonly caused by poor personal hygiene?
What is Hepatitis A?