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When cooling food that is made at room temperature, what’s the maximum amount of time the food should spend in the Temperature Danger Zone?
4 hours
How often can you reheat food safely?
Only once
What’s the most effective way to reduce the growth of bacteria?
Temperature control
How often should we check the temperature of cold food on display?
Every 2 hours
Which thermometers are used in the food industry?
Bi-metallic thermometer / Thermocouple thermometer
What’s theTemperature Danger Zone?
The best temperature for microorganisms to grow quickly./ Between 4⁰C (40⁰F) and 60⁰C (140⁰F).
True or false " You can thaw food in the refrigerator"
True
True or false "You can thaw food on the counter at room temperature"
false
true or false "You can thaw food under cold running water"
True
True or false "You can thaw food using a microwave"
True
Why should we store food off the floor and away from walls?
Keeps the food clean/ Makes it easier to clean the storage area/ Makes it easier to see signs of mice
What should we do with large equipment that cannot be moved?
Washed or scrubbed with a detergent solution, rinsed with clean water and sanitized
How often should equipment that is used continuously be cleaned and sanitized?
Every 4 hours
When should Food handlers wash their hands?
Touching face or hair / Sneezing or coughing / Removing garbage / Handling raw food / Eating or drinking
What do most bacteria need to survive and grow?
Water / Neutral pH / Nutrients / Warm temperatures / Time / oxygen
What will the Public Health Inspector be looking at during an inspection?
Food handling (preparation, cooking and service). / Maintenance (garbage, equipment, facility). / Personnel (facilities, clothing, health). /Cleaning and
