1. 2 pt 3 pt 4 pt 5pt 1 pt 2 pt 3 pt 4 pt 5 pt 1 pt 2pt 3 pt 4pt 5 pt 1pt 2pt 3 pt 4 pt 5 pt 1 pt 2 pt 3 pt 4pt 5 pt 1pt FOOD PREPARATION PERSONAL HYGIENE FOOD BORNE ILLNESS CLEAN AND SANITIZE MISC.

2. Food is in the temperature danger Zone when it is at a temperature between?

3. What is 40 - 41 and 135-140 degrees F. OR Refrigerator temperature And Hot serving temperature

4. Food can safely remain in the temperature danger zone for no more than?

5. What is 2 hours

6. What is the importance of the acronym FAT TOM?

7. What is Needed for Bacteria to Grow?

8. Identify 3 of the Letters in FAT TOM that are important for bacteria growth.

9. What is Food Acidity Time Temperature Oxygen Moisture

10. Identify the SAFEST Way to Thaw frozen food?

11. What is In the Refrigerator

12. When washing your hands you should rub them together for how long with what water temperature?

13. What is 15 seconds at 100 to 110 degrees F.

14. When is it important to always use Disposable gloves?

15. What is When treating someone with a cut. Or When serving ready-to eat food

16. How should you cover a cut or a sore when working with food?

17. What is a clean bandage and a clean disposable glove

18. What are 2 examples of personal hygiene to follow before working with food?

19. What is 1.Hair should always be restrained 2.Wash Hands 3.No Jewelry And/or 4. Clean apron and/or uniform

20. What are 4 of the 5 steps in handwashing?

21. What are 1.Wetting hands 2.Soaping hands 3.Wash for 15 seconds 4.Rinse 5.Dry with paper towel

22. What is the biggest cause of food borne illness?

23. What is poor personal hygiene

24. What are 2 symptoms that a person may have a Food-borne illness ?

25. What is 1.Vomiting 2.Diarrhea 3.Nausea 4.Body Aches 5. Fever

26. Identify 2 groups of people that would be at the highest risk for food-borne illness

27. What is 1.Infants and Children 2.Elderly 3.Sick people 4.Pregnant Women

28. The transfer of microorganisms from one food or surface to another is called what?

29. What is cross contamination

30. Bacteria will grow the fastest in what zone?

31. What is the danger zone?

32. What two things must be done to a surface that comes in contact with raw food?

33. What is cleaned first then sanitized

34. Cleaning tools and supplies should always be stored where?

35. Where is separately from food and utensils

36. It is best to wash dishes with _________degree water and use a ___________ cloth and let dishes ________ dry if time allows

37. What is 120 degrees Clean cloth Air Dry

38. It is always best to start washing dishes beginning with the ___________________ and ending with the ___________________

39. What is Cleanest to the Dirtiest

40. Explain the difference in cleaning and sanitizing.

41. What is Cleaning is removing food and dirt And Sanitizing is killing germs and bacteria

42. What is FIFO?

43. What is First In and First Out Or Using the oldest First

44. Identify 2 examples of Knife Safety

45. What is 1.Carry the knife close to the side 2.Hold the point facing the floor 3.Carry the knife with the sharp blade facing back

46. Give 2 examples of Cross Contamination

47. What is 1.Cutting Board with raw meat and not cleaning before cutting raw vegetables 2.A dirty towel to dry dishes

48. Identify 2 types of protective Clothing.

49. What is 1.Back Brace 2.Close Toed Shoes 3.Non Slip Shoes 4.Disposable Gloves 5.Apron

50. Bacteria needs warm or cold temperatures? And Dry or moist environment To grow?

51. What is Warmth And Moisture To Grow