1. Times & Temp Hygiene and HACCP Contaminatio n & Storage Sanitation & Facilities “Pot” Pourri 100 200 300 400 500

2. 41 o F to 135 o F Times and Temps 100

3. What is the Temperature Danger Zone? Times and Temps 100

4. 155°F (68°C) for 15 seconds Times and Temps 200

5. What is the minimum internal cooking temperature for ground beef burgers? Times and Temps 200

6. Defrosting food on the counter at room temperature. Times and Temps 300

7. What is NOT a safe method to defrost frozen foods? Times and Temps 300

8. The minimum internal cooking temperature for turkey. Times and Temps 400

9. What is 165°F (74°C) for 15 seconds? Times and Temps 400

10. The most common factor leading to foodborne illness. Times and Temps 500

11. What is time and temperature abuse? Times and Temps 500

12. The proper way to turn off the faucet after washing hands. Hygiene and HACCP 100

13. What is using a paper towel to turn off the faucet? Hygiene and HACCP 100

14. Bracelets, watches, dangly earrings, rings other than plain bands. Hygiene and HACCP 200

15. What are types of jewelry that shouldn’t be worn while preparing food? or What are examples of physical contaminants? Hygiene and HACCP 200

16. The first step of HACCP. Hygiene and HACCP 300

17. What is “Hazard Analysis”? Or What is “Identify Hazards”? Hygiene and HACCP 300

18. What you should do when you have a cut, scrape, burn, or open wound on your hands. Hygiene and HACCP 400

19. What are bandaging the wound with an impermeable bandage and wearing gloves? Hygiene and HACCP 400

20. A point during the food flow where hazards can be prevented, or reduced to acceptable levels before a food is served. Hygiene and HACCP 500

21. What is a Critical Control Point? Hygiene and HACCP 500

22. The proper placement of raw chicken in the cooler. Contamination and Storage 100

23. What is below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation? Contamination and Storage 100

24. The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands. Contamination and Storage 200

25. What is cross-contamination? Contamination and Storage 200

26. An immune response to a food. Contamination and Storage 300

27. What is a food allergy? Contamination and Storage 300

28. The distance food needs to be stored away from the wall and off the floor. Contamination and Storage 400

29. What is six inches? Contamination and Storage 400

30. All items not in original containers need to have this. Contamination and Storage 500

31. What is a label with the common name of the contents? Contamination and Storage 500

32. The correct order to wash and sanitize dishes. Sanitation and Facilities 100

33. What is Wash, Rinse, Sanitize and Air Dry? Sanitation and Facilities 100

34. Quats, chlorine, iodine Sanitation and Facilities 200

35. What are the three types of chemical sanitizers? Sanitation and Facilities 200

36. The reason chemical sanitizers should be checked frequently. Sanitation and Facilities 300

37. What is the changing concentrations as the solution becomes diluted by rinse water? Sanitation and Facilities 300

38. The minimum that food contact surfaces should be cleaned and sanitized when in constant use. Sanitation and Facilities 400

39. What is every four hours? Sanitation and Facilities 400

40. Ventilation systems remove these. Sanitation and Facilities 500

41. What are steam, smoke, grease, and heat? Sanitation and Facilities 500

42. The most common cockroach in kitchens. “Pot” – Pourri 100

43. What are German cockroaches? “Pot” – Pourri 100

44. Locations of thermometers in the refrigerator. “Pot” – Pourri 200

45. What are the warmest spots in the refrigerator? “Pot” – Pourri 200

46. Moist, high-protein foods on which bacteria can grow most easily. “Pot” – Pourri 300

47. What are potentially hazardous foods? “Pot” – Pourri 300

48. Lactose intolerance. “Pot” – Pourri 400

49. What is inability to digest lactose called? or What is the most common food intolerance? “Pot” – Pourri 400

50. The four food-borne illnesses that need to be reported to the local regulatory agency. “Pot” – Pourri 500

51. 1. Shigella, 2. Hepatitis A, 3. Shiga-toxin producing E. coli, and 4. Salmonella? “Pot” – Pourri 500 What are: