Touching this part of disshes or glassware could cause cross-contamination.
What is food-conact sufaces
100
True or False: Sanitizers are only effective if the water is the right temperature.
What is True
100
3 hazards that make food unsafe.
What is biological, chemical and physical
200
When do you use a hand antiseptic?
What is after washing your hands
200
This is the range that pathogens grow well.
What is 41 - 135 degrees
200
NEVER scoop isce with this.
What is a glass or bare hands
200
I nest in scraps of paper, cloth and hair, and I like to gnaw on things.
What is a rodent
200
Any micro organism that causes disease.
What is pathogen
300
A stocked handwashing sink should have these 4 items.
What is warm running water, soap, single-use paper towels, and a garbage container.
300
FIFO
What is first in first out order
300
Use one of these to handle ready-to-eat food.
What is tongs, serving spoons or gloves
300
I produce a strong, oily odor, my droppings look like grains of pepper, and I produce capsul-shaped egg cases.
What is a cockroach
300
4 practices that make food unsafe.
What is poor personal hygiene, time-temperature abuse, cross contamination, poor cleaning and sanitizing.
400
When dirty or torn, before beginning a different task, after handling raw meat, weafood, or oultry and before handling ready-to-eat food, at least every four hours of continuous use.
What is when to change gloves.
400
The temperature at which cooked food must be hot-held.
What is 135 degrees or higher
400
Store utensils and equipment that touches food at least _____ inches off the floor.
What is 6
400
This is the porcedure to clean and sanitize.
What is clean the surface, rinse the surface, sanitize the surface, allow to air dry
400
This the proper way to move from one part of the kitchen to another.
What is walking
500
This is the only jewelry allowed when prepping food.
What is a plain metal band
500
The guidelings for when a thermometer is ready to be used.
What is washed, rinsed, and sanitized.
BONUS: Calibrated
500
These are the most common food allergens.
What is dairy, wheat, nuts, eggs, soy and fish/shellfish
500
These are the 4 most important times to clean and sanitize.
What is after using a surface or utensil, when switching to a different food type, anytime you are interrupted, after 4 hours of continuous use
500
True or False: TCS foods can be thawed at room temperature.
What is False. There are 4 safe ways to thaw TCS foods: in a cooler at 41 degrees or lower, under running water at 70 degrees or lower, in a microwave, while cooking.