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24 Cards in this Set

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*What is the "Danger Zone" AKA the temperature range in which bacteria grows the best? Answer in Fahrenheit.
*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.
What 4 diseases must you alert your manager you have?
Thyphoid, Shigellosis, E.Coli, and Hepatitis A
What temperature range must your thermometer reach?
0-200 degrees Fahrenheit.
What are the 3 most common symptoms of food-borne illness?
Nausea, Vomiting, and Diahrrhea.
What 5 pathogens/things cause food-borne illnesses?
Bacteria, Viruses, Parasites, Chemicals, and Physical Contamination
Min. Temp: Poultry & Ground Poultry?
165 degrees Fahrenheit for 15 seconds
Min. Temp: Stuffing, Stuffed Meats, Casseroles and dishes combining raw and cooked food?
165 degrees Fahrenheit for 15 seconds
Min. Temp: Foods cooked in Microwave; Meat, Poultry, Fish, Eggs?
165 degrees Fahrenheit let it stand for 2 minutes.
Min. Temp: Ground or Flaked Meats; hamburger, ground pork, flaked fish, ground game animals, sausage, injected and pinned meats?
155 degrees Fahrenheit for 15 seconds
Min. Temp: Pork, Beef Steaks, Veal Lamb, Commercially Raised Game Animals?
145 degrees Fahrenheit for 15 seconds
Min. Temp: Beef or Pork Roasts?
145 degrees Fahrenheit for 4 minutes.
Min. Temp: Fish, foods containing fish and seafood?
145 degrees Fahrenheit for 15 seconds
Min. Temp: Shell Eggs for immediate service?
145 degrees Fahrenheit for 15 seconds
Which four foods is bacteria often found growing?
Red meats, Poultry, Raw Eggs, Seafood
Who is most at risk for developing food-borne illnesses?
Pregnant women, children, the elderly, and those who are immunodeficient.
What is the cooling process? (temps & times)
135 - 70 degrees Fahrenheit within 2 hours. And 70 - 41 degrees Fahrenheit within 4 hours. (thus, 6 hours = maximum cooling time)
What is the cooling process for potentially hazardous foods that are prepared from room temperature ingredients?
41 degrees Fahrenheit or less within 4 hours or less.
What is the reheating process?
(temp & time)
165 degrees Fahrenheit within 2 hours or less.
What is the approved sanitizing method using hot water?
(temp & time)
Immerse in clean, 175 degrees Fahrenheit water for 30 seconds.
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.
What is the approved method of sanitizing using iodine? (amount of iodine and temp)
Immersion in a clean solution containing 12.5ppm of iodine at solution temperature of 75 degrees Fahrenheit.
What is the approved method of sanitizing using quaternary ammonium? (amount of quaternary ammonium and temp)
Immersion in a clean solution containing 200-400ppm quaternary ammonium at a solution temperature of 75 degrees Fahrenheit.
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.
Where should wiping cloths be stored?
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.