Times and Temperatures
41 degrees F to 135 degrees F
What is the "Temperature Danger Zone"?
This is the order for proper warewashing.
Food service workers should wash their hands for this long.
What is 20 seconds?
An unsafe way to defrost frozen food items.
What is food on a counter at room temperature?
The two types of breaks within DS
What are meal breaks and beverage/rest breaks?
155 degrees F for 15 seconds
What is the minimum internal temperature for ground beef?
Quats, chlorine, iodine
What are three types of chemical sanitizers?
The proper way to turn off the faucet after washing your hands.
What is using a paper towel?
This is how far foods should be stored off the ground.
What is six inches?
Described in the employee handbook as an apron, hat or other hair restraint, and a nametag.
What is the student employee uniform?
Cooked foods must be hot-held at this temperature for safe service.
What is 135 degrees F?
The reason chemical sanitizers should be checked frequently.
What is the changing concentrations as the solution becomes diluted by rinse water?
Bracelets, watches, dangly earrings, and rings.
What are example of physical contaminants?
The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands.
What is cross contamination?
Employees working longer than three hours have this privelage.
What is a free meal break?
The minimum internal cooking temperature for turkey.
What is 165 degrees F for 15 seconds?
The minimum that food contact surfaces should be cleaned and sanitized when in constant use.
What is every four hours?
What you should do when you have a cut, scrape, burn, or open wound on your hands.
What is bandaging the wound with an impermeable bandage and wearing gloves?
The proper placement of raw chicken in the cooler.
What is below all ready-to-eat food including vegetables, cooked foods, and foods that require no further preparation?
Finding a qualified employee to take your place.
What is one step in the substitution policy?
The most common factor leading to food borne illness.
What is time and temperature abuse?
Ventilation systems remove these.
What is steam, smoke, grease, and heat?
A point during the food flow where hazards can be prevented or reduced to acceptable levels before food is served.
What is the Critical Control Point?
Two systems frequently used to manage food safety in food establishments.
What is HACCP and Active Managerial Control?
The dining services mission statement.
To accommodate the needs of our customers by providing quality, cost-effective food and service in an appealing and caring enviroment.