1. 200 pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt 400 pt 500 pt 100 pt 200pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt 400 pt 500 pt 100 pt Is it getting Hot in Here? Cool as a Cucumber The clock on the wall says... Clean Sweep Waiter, there’s a fly in my Soup

2. 140 degrees F or 60 degrees C

3. What is the upper limit of the Food Danger Zone after which bacteria will be killed rapidly and all cooked hot food must be held?

4. 145 degrees F or 63 degrees C

5. What is the internal temperature that eggs must reach?

6. 158 degrees F or 70 degrees C

7. What is the internal temperature that ground meats and all whole cuts of meat poultry and fish must reach.

8. 165 Degrees F Or 74 degrees C

9. What is the internal temperature that casseroles or mixes of potentially hazardous food or anything reheated must reach?

10. 185 Degrees F Or 85 degrees C

11. What is the internal temperature that must be reached, in poultry, for at least 15 seconds?

12. 40 degrees F or 4 degrees C

13. What is the lower point of the food Danger Zone and the temperature below which cold food must be stored?

14. In the Refrigerator.

15. Where is the best place to properly thaw frozen food items?

16. Cold, Running, Water

17. What is a common practice to quickly and safely thaw frozen food items to be cooked?

18. -18 degrees C or 0 degrees F

19. What is the temperature of frozen food storage?

20. -20 degrees C or -4 degrees F For 7 days.

21. What is the temperature that raw fish must be kept at if it will be served raw to kill parisites?

22. Checked every two hours

23. How often temperatures should be checked for items held for service?

24. 4 hours total

25. What is the cumulative time that food can spend in the Danger Zone before being considered unsafe?

26. 2 Hours (as well)

27. What is the maximum allowable time for food to be served at room temperature?

28. 20C (68F) to 4C(40F) in under 4 hours

29. What is the maximum allowable time to take food prepared at room temperature to the recommended cold storage temperature?

30. From 60C(140F) to 21C (70F) in two hours and then to 4C (40F) with the next 4 hours

31. What is the maximum allowable limit for the proper cooling of Hot food to storage temperatures?

32. Chlorine Iodine Quaternary Ammonium

33. What are Chemical Sanitizers?

34. Wash Rinse Sanitize

35. What is the order of hand washing in a 3 bay sink?

36. Soak for 2mins at 77 degrees C or 171 degrees F

37. What is the proper method for hot water sanitizing in a manual wash sink?

38. Single Use Paper Towel (2 part question)

39. What must be used to dry your hands and turn off the tap in a hand wash station?

40. Chloramines or Chlorine Gas (Mustard Gas)

41. What is produced when you mix chlorine bleach with other cleaners such as ammonia or acids?

42. Ultraviolet light trap

43. What is the approved method of combating insects.

44. Sticky traps or paper

45. What is the only type of pest trap approved for pest control in a commercial kitchen.

46. 6” off the _____ and 2”inches from the ____

47. What is the acceptable distance food must be kept away from the floor(6”) and walls (2”)?

48. FIFO

49. What is the acronym for “First in First out” is a method of stock rotation that will help ensure food quality and ensure pests don’t move into old stock.

50. must be applied only by a licensed pest control operator.

51. Rodenticides and insecticides