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41 o F to 135 o F

41 o F to 135 o F. Times and Temps 100. What is the Temperature Danger Zone?. Times and Temps 100. 155°F (68°C) for 15 seconds. Times and Temps 200. What is the minimum internal cooking temperature for ground beef burgers?. Times and Temps 200.

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41 o F to 135 o F

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  1. 41 oF to 135 oF Times and Temps 100

  2. What is the Temperature Danger Zone? Times and Temps 100

  3. 155°F (68°C) for 15 seconds Times and Temps 200

  4. What is the minimum internal cooking temperature for ground beef burgers? Times and Temps 200

  5. Defrosting food on the counter at room temperature. Times and Temps 300

  6. What is NOT a safe method to defrost frozen foods? Times and Temps 300

  7. The minimum internal cooking temperature for turkey. Times and Temps 400

  8. What is 165°F (74°C) for 15 seconds? Times and Temps 400

  9. The most common factor leading to foodborne illness. Times and Temps 500

  10. What is time and temperature abuse? Times and Temps 500

  11. The proper way to turn off the faucet after washing hands. Hygiene and HACCP 100

  12. What is using a paper towel to turn off the faucet? Hygiene and HACCP 100

  13. Bracelets, watches, dangly earrings, rings other than plain bands. Hygiene and HACCP 200

  14. What are types of jewelry that shouldn’t be worn while preparing food?orWhat are examples of physical contaminants? Hygiene and HACCP 200

  15. The first step of HACCP. Hygiene and HACCP 300

  16. What is “Hazard Analysis”?OrWhat is “Identify Hazards”? Hygiene and HACCP 300

  17. What you should do when you have a cut, scrape, burn, or open wound on your hands. Hygiene and HACCP 400

  18. What are bandaging the wound with an impermeable bandage and wearing gloves? Hygiene and HACCP 400

  19. A point during the food flow where hazards can be prevented, or reduced to acceptable levels before a food is served. Hygiene and HACCP 500

  20. What is a Critical Control Point? Hygiene and HACCP 500

  21. The proper placement of raw chicken in the cooler. Contamination and Storage 100

  22. What is below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation? Contamination and Storage 100

  23. The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands. Contamination and Storage 200

  24. What is cross-contamination? Contamination and Storage 200

  25. An immune response to a food. Contamination and Storage 300

  26. What is a food allergy? Contamination and Storage 300

  27. The distance food needs to be stored away from the wall and off the floor. Contamination and Storage 400

  28. What is six inches? Contamination and Storage 400

  29. All items not in original containers need to have this. Contamination and Storage 500

  30. What is a label with the common name of the contents? Contamination and Storage 500

  31. The correct order to wash and sanitize dishes. Sanitation and Facilities 100

  32. What is Wash, Rinse, Sanitize and Air Dry? Sanitation and Facilities 100

  33. Quats, chlorine, iodine Sanitation and Facilities 200

  34. What are the three types of chemical sanitizers? Sanitation and Facilities 200

  35. The reason chemical sanitizers should be checked frequently. Sanitation and Facilities 300

  36. What is the changing concentrations as the solution becomes diluted by rinse water? Sanitation and Facilities 300

  37. The minimum that food contact surfaces should be cleaned and sanitized when in constant use. Sanitation and Facilities 400

  38. What is every four hours? Sanitation and Facilities 400

  39. Ventilation systems remove these. Sanitation and Facilities 500

  40. What are steam, smoke, grease, and heat? Sanitation and Facilities 500

  41. The most common cockroach in kitchens. “Pot” – Pourri 100

  42. What are German cockroaches? “Pot” – Pourri 100

  43. Locations of thermometers in the refrigerator. “Pot” – Pourri 200

  44. What are the warmest spots in the refrigerator? “Pot” – Pourri 200

  45. Moist, high-protein foods on which bacteria can grow most easily. “Pot” – Pourri 300

  46. What are potentially hazardous foods? “Pot” – Pourri 300

  47. Lactose intolerance. “Pot” – Pourri 400

  48. What is inability to digest lactose called?orWhat is the most common food intolerance? “Pot” – Pourri 400

  49. The four food-borne illnesses that need to be reported to the local regulatory agency. “Pot” – Pourri 500

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