Times &
Temp
Hygiene
Contaminatio Sanitation
and
n & Storage & Facilities
HACCP
“Pot”
Pourri
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
41
Times and Temps
100
oF
to 135
oF
What is the Temperature Danger
Zone?
Times and Temps
100
155°F (68°C) for 15 seconds
Times and Temps
200
What is the minimum internal
cooking temperature for ground beef
burgers?
Times and Temps
200
Defrosting food on the counter at
room temperature.
Times and Temps
300
What is NOT a safe method to
defrost frozen foods?
Times and Temps
300
The minimum internal cooking
temperature for turkey.
Times and Temps
400
What is 165°F (74°C) for 15
seconds?
Times and Temps
400
The most common factor leading
to foodborne illness.
Times and Temps
500
What is time and temperature
abuse?
Times and Temps
500
The proper way to turn off the faucet
after washing hands.
Hygiene and
HACCP 100
What is using a paper towel to
turn off the faucet?
Hygiene and
HACCP 100
Bracelets, watches, dangly earrings,
rings other than plain bands.
Hygiene and
HACCP 200
What are types of jewelry that
shouldn’t be worn while preparing
food?
or
What are examples of physical
contaminants?
Hygiene and
HACCP 200
The first step of HACCP.
Hygiene and
HACCP 300
What is “Hazard Analysis”?
Or
What is “Identify Hazards”?
Hygiene and
HACCP 300
What you should do when you
have a cut, scrape, burn, or
open wound on your hands.
Hygiene and
HACCP 400
What are bandaging the wound
with an impermeable bandage
and wearing gloves?
Hygiene and
HACCP 400
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
What is a Critical Control Point?
Hygiene and
HACCP 500
The proper placement of raw
chicken in the cooler.
Contamination and
Storage 100
What is below all ready-to-eat foods
including raw vegetables, cooked
foods, and foods that require no
further preparation?
Contamination and
Storage 100
The transfer of pathogens to food
from food or a surface, such as
equipment, utensils, or hands.
Contamination and
Storage 200
What is cross-contamination?
Contamination and
Storage 200
An immune response to a food.
Contamination and
Storage 300
What is a food allergy?
Contamination and
Storage 300
The distance food needs to be
stored away from the wall and off
the floor.
Contamination and
Storage 400
What is six inches?
Contamination and
Storage 400
All items not in original containers
need to have this.
Contamination and
Storage 500
What is a label with the common
name of the contents?
Contamination and
Storage 500
The correct order to wash and
sanitize dishes.
Sanitation and
Facilities 100
What is Wash, Rinse, Sanitize
and Air Dry?
Sanitation and
Facilities 100
Quats, chlorine, iodine
Sanitation and
Facilities 200
What are the three types of
chemical sanitizers?
Sanitation and
Facilities 200
The reason chemical sanitizers
should be checked frequently.
Sanitation and
Facilities 300
What is the changing
concentrations as the
solution becomes diluted
by rinse water?
Sanitation and
Facilities 300
The minimum that food contact
surfaces should be cleaned and
sanitized when in constant use.
Sanitation and
Facilities 400
What is every four hours?
Sanitation and
Facilities 400
Ventilation systems remove these.
Sanitation and
Facilities 500
What are steam, smoke, grease,
and heat?
Sanitation and
Facilities 500
The most common cockroach in
kitchens.
“Pot” – Pourri 100
What are German cockroaches?
“Pot” – Pourri 100
Locations of thermometers in the
refrigerator.
“Pot” – Pourri 200
What are the warmest spots in
the refrigerator?
“Pot” – Pourri 200
Moist, high-protein foods on which
bacteria can grow most easily.
“Pot” – Pourri 300
What are potentially hazardous
foods?
“Pot” – Pourri 300
Lactose intolerance.
“Pot” – Pourri 400
What is inability to digest lactose
called?
or
What is the most common
food intolerance?
“Pot” – Pourri 400
The four food-borne illnesses that
need to be reported to the local
regulatory agency.
“Pot” – Pourri 500
What are:
1. Shigella,
2. Hepatitis A,
3. Shiga-toxin producing E. coli,
and
4. Salmonella?
“Pot” – Pourri 500