Practice proper personal hygiene; Keep food preparation areas and utensils clean and sanitized; Store ready-to-eat food above raw meats, poultry and seafood
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
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
True or false "You can thaw food on the counter at room temperature"
false
What’s theTemperature Danger Zone?
The best temperature for microorganisms to grow quickly./ Between 4⁰C (40⁰F) and 60⁰C (140⁰F).
What’s the Temperature Danger Zone?
The best temperature for microorganisms to grow quickly. / Between 4⁰C (40⁰F) and 60⁰C (140⁰F).
True or false "You can thaw food using a microwave"
True
What’s the most effective way to reduce the growth of bacteria?
Temperature control
List three signs of a possible allergic reaction to food.
Runny; nose; Earache; Headache; Swelling of the throat or tongue; Indigestion; Vomiting; Stomach; cramps or diarrhea; Skin swelling, hives or rashes Anaphylaxis
How often should we check the temperature of cold food on display?
Every 2 hours
An earring in a salad is an example of what kind of contamination?
Physical
How often can you reheat food safely?
Only once
How often should equipment that is used continuously be cleaned and sanitized?
Every 4 hours
What do most bacteria need to survive and grow?
Water / Neutral pH / Nutrients / Warm temperatures / Time / oxygen
What are the three kinds of contamination?
Physical; Chemical; Biological
When should Food handlers wash their hands?
Touching face or hair / Sneezing or coughing / Removing garbage / Handling raw food / Eating or drinking