1. Kitchen basics
What's my temp?
Safe Food
FATTOM?
100
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100
200
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500

2. The first in first out rule
Method of stock rotation or Using older food supplies first
The first in first out rule
Refers to:
Row 1, Col 1

3. What is the minimum internal Cooking temperature for chicken?
165 degrees for 15 seconds
What is the minimum internal
Cooking temperature for chicken?
1,2

4. The most desirable material for surfaces in a commercial
Stainless Steel
The most desirable material for
surfaces in a commercial
Kitchen/lab is _________:
1,3

5. What is the purpose of FATTOM?
To decrease pathogen/bacterial growth
What is the purpose of FATTOM?
1,4

6. The first and safest of the 4 ways
Slowly under refrigeration
The first and safest of the 4 ways
to thaw Frozen food is:
2,1

7. When using the 3rd sink water to Sanitize objects, the item should
30 seconds
When using the 3rd sink water to
Sanitize objects, the item should
be immersed for at least
____________?
2,2

8. Critical Control Point-points where an specific action can be taken to reduce, eliminate or minimize a hazard
What is a CCP?
2,3

9. Name 4 potentially hazardous
Cut melons, tomatoes, baked potatoes, meat, poultry, dairy, tofu, eggs, untreated garlic and oil mixtures, cooked rice and beans
Name 4 potentially hazardous
or TCS foods:
2,4

10. What does FATTOM refer to?
6 conditions bacteria needs to grow
What does FATTOM refer to?
3,1

11. Ideal dry storage temperatures Should range from ____℉ to
50-70 degrees
Ideal dry storage temperatures
Should range from ____℉ to
______℉?
3,2

12. After cleaning, you should refill Food storage shelves using the
FIFO
After cleaning, you should refill
Food storage shelves using the
__________ system:
3,3

13. How long can food remain in
No more than 4 hours
How long can food remain in
the TDZ:
3,4

14. responsible for causing the most foodborne illnesses:
Bacteria
This microorganism is
responsible for causing the
most foodborne illnesses:
4,1

15. What is the minimum internal Cooking temperature for pork?
155 degrees
What is the minimum internal
Cooking temperature for pork?
4,2

16. What is the difference between Being “clean”and being
Clean is free of visible dirt, sanitized is free of bacteria
What is the difference between
Being “clean”and being
“sanitized”:
4,3

17. Describe the temperature and time Process for cooling foods (2-stage
135 degrees to 70 degrees in 2 hours then 70 degrees to 41 degrees in an additional 4 hours for a total of 6 hours of cooling time
Describe the temperature and time
Process for cooling foods (2-stage
Cooling Process)?
4,4

18. What is the difference between a Chemical and Physical hazard?
Chemical=cleaning products, Physical=broken glass or jewelry
What is the difference between a
Chemical and Physical hazard?
5,1

19. The minimum internal cooking
145 degrees
The minimum internal cooking
Temperature of fish is
________℉?
5,2

20. Hazard Analysis Critical Control Point- specific points through a food’s flow where specific action can be taken to prevent, eliminate, or reduce a food safety hazard
What is HACCP?
5,3

21. What is cross-contamination
The transfer of bacteria from one food or surface to another. Occurs when mishandling food and food products.
What is cross-contamination
and how can it occur?
5,4