Food Handler
Wash your hands
This method of management focuses on eliminating defects and improving processes, often using tools like checklists and charts.
What is Six Sigma?
This process removes dirt, debris, and visible contaminants from surfaces but does not necessarily kill germs.
What is Cleaing?
This is the minimum temperature at which poultry should be cooked to ensure harmful bacteria are destroyed.
What is 165 degrees?
This document should be checked when receiving food deliveries to ensure that products match the order and are in good condition.
What is an invoice or packing slip?
This practice involves washing your hands for at least 20 seconds with soap and water before handling food to prevent contamination.
What is Hand Washing?
This system helps companies reduce their environmental impact by focusing on sustainability and reducing waste.
What is an environmental management system?
This term refers to using chemicals or heat to reduce the number of harmful microorganisms on a surface to a safe level.
What is Sanitizing?
When cooling hot food, it should be brought down to this temperature within two hours to prevent bacterial growth.
This is the maximum temperature at which cold TCS (temperature-controlled for safety) food should be received.
This color of cutting board is commonly used for cutting raw poultry to prevent cross-contamination.
What is yellow?
This system helps companies improve the quality of their products and services through continuous feedback and improvement.
What is quality management?
Cleaning is typically done using water and this product, which is designed to remove dirt and grease.
What is Detergent?
This food temperature range is considered the "danger zone," where bacteria grow most rapidly.
What is 40°F to 140°F (4°C to 60°C)?
When receiving frozen food, this is the sign that indicates it may have been thawed and refrozen.
What is ice crystals or water stains?
You should keep hot foods at this minimum temperature to prevent bacteria growth.
What is 140°F (60°C)?
This system helps businesses ensure the safety and health of their employees by managing risks and hazards.
What is a safety management system?
While cleaning removes visible dirt, sanitizing does this to harmful bacteria and viruses.
What is kill or reduce them?
To keep cold food safe, it should be stored at or below this temperature.
What is 40 degrees?
When storing food in a walk-in refrigerator, it’s best to store raw meats below these items to avoid cross-contamination.
What are ready-to-eat foods?
This term refers to the temperature range where bacteria multiply rapidly, typically between 40°F and 140°F.
What is the Danger Zone?
This simple system often used in quality management encourages getting customer feedback to improve products and services.
What is Customer Satisfaction?
This is the main difference between cleaning and sanitizing.
What is sanitizing kills germs, while cleaning removes dirt and debris?
This is the minimum temperature at which ground beef should be cooked to ensure harmful bacteria are destroyed.
What is 160°F (71°C)?
This is the temperature range at which hot food should be received to ensure it remains safe for consumption.
What is 135°F (57°C) or higher?