Show:
Food Safety
Good Personal Hygiene
Controlling Time and Temp
Cross Contamination
Additional Guidelines
100
Tiny forms of life that you can't see, taste or smell.
What are biological hazards?
100
This is the first step in the hand washing process.
What is wetting your hands and arms?
100
The best way to control pathogen growth in food items.
What is time and temperature control?
100
Do this before storing your food.
What is wrapping or covering your food items?
100
Milk, eggs, egg products, fish, shellfish, wheat and soy can cause this.
What are food allergens?
200
Cleaners, sanitizers and polishes are known as this type of hazard.
What are chemical hazards?
200
You use these items to dry your hands and turn off the faucet and open the bathroom door.
What is a single-use paper towel?
200
Pathogens grow best within this temperature range.
What is 41 to 135 degrees?
200
Store these items above raw seafood and meats.
What are ready to eat foods?
200
Tell customers how dishes are made and secret ingredients including in these dishes.
How to keep customers with food allergies safe?
300
Objects can get into your food, creating this type of hazard.
What are physical hazards?
300
You never use this item in place of washing your hands.
What is a hand antiseptic?
300
Label with name of the food and the use-by or expiration date.
How is all ready-to-eat food prepped?
300
Food items should be stored this way in reference to the walls and the floors.
What is six inches?
300
Filling up a container with cold ice water.
What is the first step in calibrating a thermometer?
400
Bacteria, viruses, parasites and fungi can cause these types of illnesses.
What are pathogens?
400
This is the only place where you should wash your hands.
What is a hand washing sink?
400
Use this method when storing food.
What is the FIFO order?
400
Use this item whenever getting ice from a machine.
What is an ice scoop?
400
Do this when receiving frozen food items with water stains, fluids and ice crystals.
When to reject food items?
500
These four practices make food unsafe.
What is poor personal hygiene, time-tempature abuse, cross-contamination and poor cleaning and sanitizing.
500
Every four hours during continual use.
How often should you change single-use gloves?
500
Checking these food items in the thickest part.
What is the correct way to use a thermometer to check temperature of meats?
500
These items should be stored with the handles up.
What is the right way to store utensils?
500
Heating to an internal temperate of 165 degrees for 15 seconds.
What is reheating TCS food?