CT EDU Food Safety

What should not be stored on the floor?

• Food Products

• Empty Boxes

• Chemicals

• Trash Cans

What do we have in the restaurant to eliminate cross contamination?

• Handwashing

• Aprons and Gloves

• Color indicators

• Dishwashing

Which of the following is NOT a safe food handling practice?

• Washing hands before handling food

• Using separate cutting boards for raw meat and vegetables

• Serving out of hold time food

• Labeling food products

What is the temperature danger zone for food?

• 40°F (4°C) to 140°F (60°C)

• 50°F (10°C) to 120°F (49°C)

• 32°F (0°C) to 212°F (100°C)

• 60°F (15°C) to 130°F (54°C)

Which of the following is a symptom of foodborne illness?

• Nausea, vomiting, diarrhea, abdominal pain, and fever

• Headache, dizziness, and fatigue

• Cough, sore throat, and runny nose

• Muscle aches, joint pain, and rash

What is the minimum internal temperature for cooking chicken?

• 90°F (32°C)

• 165°F (74°C)

• 200°F (93°C)

• 120°F (49°C)

What temperature do we cook our fries to?

• 145 F

• 165 F

• 170 F

• 150 F

What is the proper dish washing sequence?

• Rinse

  Wash

  Sanitize

  Dry

• Wash

  Sanitize

  Dry

• Sanitize

  Wash

  Rinse

  Dry

• Rinse

  Wash

  Rinse

  Dry

What can attribute to pests in the restaurant?

• Crumbs

• Overflowing trashes

• Food on Floor

• Boxes broken down and stored

Which is NOT providing food safety?

• Temping Chicken to

  165 F

• Wearing Gloves

• Storing Cold Food in Cooler

• Ice Scoop stored in Ice