Times & Temp Hygien e and HACCP Contamina tion & Storage Sanitati on & Faciliti es “Pot” Pourri 100 100 100 100 100 200 200 200 200 200 300 300 300 300 300 400 400 400 400 400 500 500 500 500 500
Times & Temp Hygiene and HACCP Contaminatio n & Storage Sanitation & Facilities “Pot” Pourri 100 200 300 400 500.
Dec 14, 2015
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Times & Temp
Hygiene and
HACCP
Contamination & Storage
Sanitation & Facilities
“Pot” Pourri
100 100 100 100 100
200 200 200 200 200
300 300 300 300 300
400 400 400 400 400
500 500 500 500 500
41 oF to 135 oF
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
Defrosting food on the counter at room temperature.
Times and Temps 300
What is NOT a safe method to defrost frozen foods?
Times and Temps 300
The minimum internal cooking temperature for turkey.
Times and Temps 400
What is 165°F (74°C) for 15 seconds?
Times and Temps 400
The most common factor leading to foodborne illness.
Times and Temps 500
What is time and temperature abuse?
Times and Temps 500
The proper way to turn off the faucet after washing hands.
Hygiene and HACCP 100
What is using a paper towel to turn off the faucet?
Hygiene and HACCP 100
Bracelets, watches, dangly earrings, rings other than plain bands.
Hygiene and HACCP 200
What are types of jewelry that shouldn’t be worn while preparing
food?or
What are examples of physical contaminants?
Hygiene and HACCP 200
The first step of HACCP.
Hygiene and HACCP 300
What is “Hazard Analysis”?Or
What is “Identify Hazards”?
Hygiene and HACCP 300
What you should do when you have a cut, scrape, burn, or open wound on your hands.
Hygiene and HACCP 400
What are bandaging the wound with an impermeable bandage
and wearing gloves?
Hygiene and HACCP 400
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
What is a Critical Control Point?
Hygiene and HACCP 500
The proper placement of raw chicken in the cooler.
Contamination and Storage 100
What is below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no
further preparation?
Contamination and Storage 100
The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands.
Contamination and Storage 200
What is cross-contamination?
Contamination and Storage 200
An immune response to a food.
Contamination and Storage 300
What is a food allergy?
Contamination and Storage 300
The distance food needs to be stored away from the wall and off
the floor.
Contamination and Storage 400
What is six inches?
Contamination and Storage 400
All items not in original containers need to have this.
Contamination and Storage 500
What is a label with the common name of the contents?
Contamination and Storage 500
The correct order to wash and sanitize dishes.
Sanitation and Facilities 100
What is Wash, Rinse, Sanitize and Air Dry?
Sanitation and Facilities 100
Quats, chlorine, iodine
Sanitation and Facilities 200
What are the three types of chemical sanitizers?
Sanitation and Facilities 200
The reason chemical sanitizers should be checked frequently.
Sanitation and Facilities 300
What is the changing concentrations as the
solution becomes diluted by rinse water?
Sanitation and Facilities 300
The minimum that food contact surfaces should be cleaned and sanitized when in constant use.
Sanitation and Facilities 400
What is every four hours?
Sanitation and Facilities 400
Ventilation systems remove these.
Sanitation and Facilities 500
What are steam, smoke, grease, and heat?
Sanitation and Facilities 500
The most common cockroach in kitchens.
“Pot” – Pourri 100
What are German cockroaches?
“Pot” – Pourri 100
Locations of thermometers in the refrigerator.
“Pot” – Pourri 200
What are the warmest spots in the refrigerator?
“Pot” – Pourri 200
Moist, high-protein foods on which bacteria can grow most easily.
“Pot” – Pourri 300
What are potentially hazardous foods?
“Pot” – Pourri 300
Lactose intolerance.
“Pot” – Pourri 400
What is inability to digest lactose called?
or
What is the most common food intolerance?
“Pot” – Pourri 400
The four food-borne illnesses that need to be reported to the local
regulatory agency.
“Pot” – Pourri 500
1. Shigella, 2. Hepatitis A, 3. Shiga-toxin producing E. coli, and 4. Salmonella?
“Pot” – Pourri 500
What are:
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