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15 Cards in this Set
- Front
- Back
- 3rd side (hint)
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What is the upper bound of the temperature danger zone |
135° F |
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In a refrigerator the most at-risk food should be stored |
At the bottom |
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What is one main reason you should avoid cross-contamination |
Allergies |
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True or false If you use ice to keep food cold, you can later use it as an ingredient in a dish. |
False |
Just Don't |
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What is a at-risk population |
Elderly patrons |
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What is least likely to cause a foodborne illness |
Fungus |
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If pest get into the operation, who should deal with them? |
A pest control operator |
Sorry Remy |
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Which is a safe non-toxic metal |
Stainless steel |
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If a dishwasher area only has one sink, how many compartments should have have? |
3 compartments |
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What jewelry are you allowed to wear it work if any |
Single band ring |
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What minimum internal temperature should poultry be cooked at |
165° F |
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How often should you change gloves if only working on one task |
Every 4 hours /every four hours |
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What is the lower bound of the temperature danger zone |
41° F |
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Which of the following is the most effective removing foodborne pathogens? |
heating food |
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Which of these is a common cleaning solution (hint, are sanitizing bucket) |
One teaspoon of bleach in one quart of water |
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