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24 Cards in this Set
- Front
- Back
- 3rd side (hint)
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*What is the "Danger Zone" AKA the temperature range in which bacteria grows the best? Answer in Fahrenheit.
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*41-135 Degrees Fahrenheit.
**How long can food stay between these temps safely? |
**No more than 4 hours, ideally less. If food remains for 4+ hours it MUST be discarded. You CANNOT reheat it.
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What 4 diseases must you alert your manager you have?
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Thyphoid, Shigellosis, E.Coli, and Hepatitis A
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What temperature range must your thermometer reach?
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0-200 degrees Fahrenheit.
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What are the 3 most common symptoms of food-borne illness?
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Nausea, Vomiting, and Diahrrhea.
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What 5 pathogens/things cause food-borne illnesses?
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Bacteria, Viruses, Parasites, Chemicals, and Physical Contamination
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Min. Temp: Poultry & Ground Poultry?
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165 degrees Fahrenheit for 15 seconds
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Min. Temp: Stuffing, Stuffed Meats, Casseroles and dishes combining raw and cooked food?
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165 degrees Fahrenheit for 15 seconds
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Min. Temp: Foods cooked in Microwave; Meat, Poultry, Fish, Eggs?
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165 degrees Fahrenheit let it stand for 2 minutes.
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Min. Temp: Ground or Flaked Meats; hamburger, ground pork, flaked fish, ground game animals, sausage, injected and pinned meats?
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155 degrees Fahrenheit for 15 seconds
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Min. Temp: Pork, Beef Steaks, Veal Lamb, Commercially Raised Game Animals?
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145 degrees Fahrenheit for 15 seconds
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Min. Temp: Beef or Pork Roasts?
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145 degrees Fahrenheit for 4 minutes.
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Min. Temp: Fish, foods containing fish and seafood?
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145 degrees Fahrenheit for 15 seconds
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Min. Temp: Shell Eggs for immediate service?
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145 degrees Fahrenheit for 15 seconds
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Which four foods is bacteria often found growing?
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Red meats, Poultry, Raw Eggs, Seafood
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Who is most at risk for developing food-borne illnesses?
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Pregnant women, children, the elderly, and those who are immunodeficient.
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What is the cooling process? (temps & times)
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135 - 70 degrees Fahrenheit within 2 hours. And 70 - 41 degrees Fahrenheit within 4 hours. (thus, 6 hours = maximum cooling time)
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What is the cooling process for potentially hazardous foods that are prepared from room temperature ingredients?
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41 degrees Fahrenheit or less within 4 hours or less.
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What is the reheating process?
(temp & time) |
165 degrees Fahrenheit within 2 hours or less.
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What is the approved sanitizing method using hot water?
(temp & time) |
Immerse in clean, 175 degrees Fahrenheit water for 30 seconds.
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What is the approved sanitizing method using chlorine bleach?
(temp, amount of bleach, optimal amount) |
Immerse in clean solution containing 50-200ppm of chorine bleach at a water temperature of 75 degrees Fahrenheit.
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What is the approved method of sanitizing using iodine? (amount of iodine and temp)
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Immersion in a clean solution containing 12.5ppm of iodine at solution temperature of 75 degrees Fahrenheit.
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What is the approved method of sanitizing using quaternary ammonium? (amount of quaternary ammonium and temp)
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Immersion in a clean solution containing 200-400ppm quaternary ammonium at a solution temperature of 75 degrees Fahrenheit.
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How do you make 100ppm chlorine bleach sanitizing solution?
(gallon and quart) |
1 tablespoon chlorine bleach to 1 gallon water.
1/4 teaspoon chlorine bleach to 1 quart water. |
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Where should wiping cloths be stored?
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In a bleach water solution at 50-200ppm or other sanitizer approved by the health department. food-contact cloths and non-food contact cloths must be kept separated and easily identifiable.
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