| General Knowledge/Approved Source | Time, Temperature Control for Safety | Cooking Temperatures | Personal Hygiene | Sanitizing |
|---|---|---|---|---|
|
Who is the Person in Charge?
Assigns work duties every shift
|
What are Ready-to-eat Foods?
Lunch meat, fruit, sandwiches, cooked soup are examples of....
|
What is Ground Beef?
The cooking temperature is 155 F?
|
What is 20 seconds?
The length of time to wash your hands
|
What is 50ppm?
The lowest concentration of chlorine for sanitizing
|
|
What is Unapproved Source?
Food made from home
|
What is Date Marking?
The method for marking ready-to-eat foods.
|
What is Whole Meat?
The cooking temperature is 145 F
|
What is the handwash sink?
The "shrine" of sinks in a kitchen
|
What is 200ppm?
The highest concentration of chlorine for sanitizing
|
|
What is Approved Source?
Food purchased from a grocery store
|
What is 135 F to 70 F?
You have 2 hours to cool food from______to _____
|
What is Fish?
The cooking temperature is 145 F
|
What is Bare Hand Contact?
Touching ready-to-eat foods without gloves
|
What is Read the Label?
The correct concentration for quaternary ammonia
|
|
What is the Sick Employee Policy?
The policy for reporting illnesses
|
What is Cold Holding?
Food kept at or below 41 F
|
What is Poultry?
The cooking temperature is 165 F
|
What are Good Hygienic Practices?
Proper eating, tasting, drinking, or smoking practices are examples of....
|
What is 160 F?
The temperature on the dish in a high temp warewashing machine
|
|
What are the Clean-up Procedures?
The guidance for vomit and diarrheal incidents?
|
What is Hot Holding?
Food kept at or above 135 F
|
What is Needle Tenderized Steak?
Watch for this food that needs to be cooked to 155 F
|
What is a Common Towel?
You can not use this to dry your hands
|
What is Every 4 Hours?
The minimum time for cleaning utensils and counters
|
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