Sanitation

The minimum internal temp of cooked chicken is

• 145

• 155

• 165

• 180

In the process of washing hands how long is step 3?

• less than 5 seconds

• 5-10 seconds

• 10-15 seconds

• 20 seconds

What is the best way to thaw frozen food?

• Leave on the counter

• Microwave defrost

• Run cold water over item

• defrost in the cooler

What has to happen to have a food borne illness outbreak?

• 2 or more people have eaten the same food and got sick

• 2 of more people have eaten in the same restaurant and got sick

• 2 or more people have eaten the same food

• A person that is sick cross contaminates food

This reminds of us of the conditions needed for pathogen growth

• TCS

• HACCP

• FATTOM

• Food Borne Illness

What practice is most effective at reducing food borne illnesses?

• Washing hands

• Wearing a hat

• Preventing cross contamination

• Washing dishes

In ideal conditions bacteria will double every

• 20 minuttes

• 1 hour

• 4 hours

• 6 hours

A harmful microorganism can be called a

• L.Acidophilus

• Food borne illness

• Pathogen

When we say "keep the hot food hot and the cold food cold" what is the minimum hot temperature?

• 41

• 135

• 165

• 180

Which of the following is NOT a TCS food?

• Chicken

• Milk

• Peanut butter

• Spinach