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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

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    1. 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

    2. What is the TEMPERATURE DANGER ZONE? A) 35 oF to 150 oF B) 45 oF to 150 oF C) 41 oF to 140 oF D) 41 oF to 145 oF

    3. C) 41 oF to 140 oF

    4. What is the minimum internal cooking temperature for beef burgers? • 110°F (43°C) for 15 seconds • 130°F (55°C) for 15 seconds • 145°F (63°C) for 15 seconds D. 155°F (68°C) for 14 seconds

    5. D. 155°F (68°C) for 15 seconds

    6. Which of the following is not an approved method to “cool” cooked foods? • Using an Ice bath • Shallow pans in the cooler • On the counter at room temperature D. None of the above

    7. C. On the counter at room temperature

    8. What is the minimum internal cooking temperature for Turkey? • 120°F (49°C) for 15 seconds • 165°F (74°C) for 15 seconds • 155°F (68°C) for 15 seconds D. 130°F (55°C) for 15 seconds

    9. B. 165°F (74°C) for 15 seconds

    10. Which food item needs to be cooked to the highest temperature? • Beef steak • Chicken • Pork D. Hamburger

    11. B. Chicken

    12. True or false Aprons may be used for wiping hands instead of single-use towels

    13. False

    14. Employees who wear disposable gloves should: • Avoid washing hands before putting on gloves • Wash their hands before putting on gloves • Wash off the gloves if they become soiled with food D. Apply hand lotion before putting on gloves

    15. B. Wash their hands before putting on gloves

    16. How often shall handwashing be done by employees? • Once during each shift • Only after using the bathroom • If gloves are used, handwashing is not required D. Before starting any food preparation activity, and at any time when hands may have become contaminated

    17. D. Before starting any food preparation activity, and at any time when hands may have become contaminated

    18. True or False Wearing gloves means you do not have to wash your hands

    19. False

    20. When would it be best to wear disposable gloves? • When assembling sandwiches • While peeling potatoes • While scrubbing pots D. While pouring drinks

    21. A. While assembling sandwiches

    22. What is the proper placement of raw chicken in the cooler? • Above cooked foods • Above raw vegetables • Below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation D. On top shelf

    23. C. Below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation

    24. What is Cross-contamination? • The main cleaning method for all food-contact surfaces that have been contaminated • The transfer of harmful substances or microorganisms to food from food or from a non-food contact surface, such as equipment, utensils, or hands. • The removal of certain bacteria from food by cooking it thoroughly D. The prevention of food-borne illnesses

    25. 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

    26. What is the best way to thaw frozen chicken? • On the counter at room temperature • On the bottom shelf of the refrigerator • In the preparation sink in standing warm water D. In a mop sink

    27. B. On the bottom shelf of the refrigerator

    28. What is the proper location to store food? • In the restrooms • In designated food storage areas • With the cleaning and chemical supplies D. Under unprotected sewer lines

    29. B. In designated food storage areas

    30. True or False All spray bottles need to be labeled with common name of contents

    31. True

    32. True or False Use chemical test strips to regularly test sanitizer strength in wiping cloth buckets and dishwashing facilities

    33. True

    34. How often does the sanitizer concentration need to be tested in wiping cloth buckets, dish machines, and 3-compartment sinks? • Each shift • Daily • Weekly D. Monthly

    35. A. Each shift

    36. What is the correct order in setting up the 3 compartment sink? • Wash, Rinse, Santize • Sanitize, Wash, Rinse • Wash, Sanitize, Rinse D. None of the above

    37. A. Wash, Rinse, Sanitize

    38. Which of the following are allowed to be used as a sanitizer? • Quat sanitizer • Chlorine • Iodine D. All of the above

    39. D. All of the above

    40. True or False Use chemical test strips to regularly test sanitizer strength in wiping cloth buckets and dishwashing facilities

    41. True

    42. Food borne illnesses are diseases that are: • Carried or transmitted to people by food B. Caused by overeating • Cured by proper eating habits D. Transmitted to kitchen employees only

    43. A. Carried or transmitted to people by food

    44. When a shipment of food arrives, employees should: • Put everything away and inspect it later B. Inspect only the potentially hazardous foods • Inspect all foods right away before storing them D. Stack it neatly on the dock and inspect it within 12 hours

    45. C. Inspect all foods right away before storing them

    46. Moist, high-protein foods on which bacteria can grow most easily are classified as: • Potentially hazardous foods • Contaminated • Unfit for children, elderly people, and hospital patients D. Adulterated foods

    47. A. Potentially hazardous foods

    48. During use, where is the best place to store ice scoop? • On a clean dry surface • In the ice-bin with the handle out of the ice • In a food grade ice scoop holder D. All of the above

    49. D. All of the above

    50. Cold foods must be held at or below: • 50°F • 41°F • 45°F D. 60°F