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Time & Temp. Hygiene. Cross- Contamination. Sanitation. “POT”- POURI. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. What is the TEMPERATURE DANGER ZONE?. A) 35 o F to 150 o F - PowerPoint PPT PresentationTRANSCRIPT
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Time & Time & TempTemp HygieneHygiene
Cross- Cross- ContaminatiContaminati
ononSanitationSanitation ““POT”-POT”-
POURIPOURI
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What is the TEMPERATURE What is the TEMPERATURE DANGER ZONE?DANGER ZONE?
A) 35 A) 35 ooF to 150 F to 150 ooFF
B) 45 B) 45 ooF to 150 F to 150 ooFF
C) 41 C) 41 ooF to 140 F to 140 ooFF
D) 41 D) 41 ooF to 145 F to 145 ooFF
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C) 41 C) 41 ooF to 140 F to 140 ooFF
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What is the minimum internal cooking temperature for beef
burgers?
A. 110°F (43°C) for 15 secondsB. 130°F (55°C) for 15 secondsC. 145°F (63°C) for 15 secondsD. 155°F (68°C) for 14 seconds
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D. 155°F (68°C) for 15 seconds
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Which of the following is not an approved method to “cool”
cooked foods?
A. Using an Ice bathB. Shallow pans in the coolerC. On the counter at room
temperatureD. None of the above
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C. On the counter at room temperature
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What is the minimum internal cooking temperature for Turkey?
A. 120°F (49°C) for 15 secondsB. 165°F (74°C) for 15 secondsC. 155°F (68°C) for 15 secondsD. 130°F (55°C) for 15 seconds
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B. 165°F (74°C) for 15 seconds
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Which food item needs to be cooked to the highest
temperature?
A. Beef steakB. ChickenC. PorkD. Hamburger
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B. Chicken
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True or false
Aprons may be used for wiping hands instead of single-use towels
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False
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Employees who wear disposable gloves should:
A. Avoid washing hands before putting on gloves
B. Wash their hands before putting on gloves
C. Wash off the gloves if they become soiled with food
D. Apply hand lotion before putting on gloves
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B. Wash their hands before putting on gloves
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How often shall handwashing be done by employees?
A. Once during each shiftB. Only after using the bathroomC. If gloves are used, handwashing is not
requiredD. Before starting any food preparation
activity, and at any time when hands may have become contaminated
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D. Before starting any food preparation activity, and at any time when hands may
have become contaminated
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True or False
Wearing gloves means you do not have to wash your hands
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False
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When would it be best to wear disposable gloves?
A. When assembling sandwichesB. While peeling potatoesC. While scrubbing potsD. While pouring drinks
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A. While assembling sandwiches
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What is the proper placement of raw chicken in
the cooler?A. Above cooked foodsB. Above raw vegetablesC. Below all ready-to-eat foods
including raw vegetables, cooked foods, and foods that require no further preparation
D. On top shelf
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C. Below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation
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What is Cross-contamination?
A. The main cleaning method for all food-contact surfaces that have been contaminated
B. The transfer of harmful substances or microorganisms to food from food or from a non-food contact surface, such as equipment, utensils, or hands.
C. The removal of certain bacteria from food by cooking it thoroughly
D. The prevention of food-borne illnesses
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B. The transfer of harmful substances of
microorganisms to food from food or from a non-food contact surface, such as
equipment, utensils, or hands
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What is the best way to thaw frozen chicken?
A. On the counter at room temperature
B. On the bottom shelf of the refrigerator
C. In the preparation sink in standing warm water
D. In a mop sink
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B. On the bottom shelf of the refrigerator
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What is the proper location to store food?
A. In the restroomsB. In designated food storage
areasC. With the cleaning and
chemical suppliesD. Under unprotected sewer
lines
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B. In designated food storage areas
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True or False
All spray bottles need to be labeled with common name of contents
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True
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True or False
Use chemical test strips to regularly test sanitizer strength in wiping cloth buckets and dishwashing facilities
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True
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How often does the sanitizer concentration need to be tested in wiping
cloth buckets, dish machines, and 3-compartment sinks?
A. Each shiftB. DailyC. WeeklyD. Monthly
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A. Each shift
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What is the correct order in setting up the 3 compartment
sink?
A. Wash, Rinse, SantizeB. Sanitize, Wash, RinseC. Wash, Sanitize, RinseD. None of the above
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A. Wash, Rinse, Sanitize
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Which of the following are allowed to be used as a
sanitizer?
A. Quat sanitizerB. ChlorineC. IodineD. All of the above
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D. All of the above
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True or False
Use chemical test strips to regularly test sanitizer strength in wiping cloth buckets and dishwashing facilities
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True
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Food borne illnesses are diseases that are:
A. Carried or transmitted to people by food
B. Caused by overeatingC. Cured by proper eating habitsD. Transmitted to kitchen
employees only
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A. Carried or transmitted to people by food
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When a shipment of food arrives, employees should:
A. Put everything away and inspect it later
B. Inspect only the potentially hazardous foods
C. Inspect all foods right away before storing them
D. Stack it neatly on the dock and inspect it within 12 hours
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C. Inspect all foods right away before storing them
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Moist, high-protein foods on which bacteria can grow most
easily are classified as:
A. Potentially hazardous foodsB. ContaminatedC. Unfit for children, elderly
people, and hospital patientsD. Adulterated foods
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A. Potentially hazardous foods
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During use, where is the best place to store ice scoop?
A. On a clean dry surfaceB. In the ice-bin with the
handle out of the iceC. In a food grade ice scoop
holderD. All of the above
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D. All of the above
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Cold foods must be held at or below:
A. 50°FB. 41°FC. 45°FD. 60°F
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B. 41°F