Number of people it takes to be an outbreak from same source., 2, 3, 4, 5, Thermometers that measure the temperature of food should be accurate to , +/- 1°F, +/- 2°F, +/- 3°F, +/- 4°F, When cooling food it, should be cooled to 70°F in ____ for the 6 hour rule., 1 hour, 2 hours, 3 hours , 4 hours, It is recommended to check food every ___ hour(s) to leave room for corrective action, 1, 2, 3, 4, Food being held for service has to have the temperature checked (at the most) every ___ hours., 2, 4, 6, 8, Surfaces that are in constant use should be cleaned and sanitized at least every ___ hours., 2, 3, 4, 5, Tabletop equipment needs to be on legs at least ___ inches off the table., 2, 4, 6, 8, Gloves that are in constant use need to be changed every ___ hours., 2, 3, 4, 5, If food cooled to 70 in two hours, you have __ hours to get it from 70°F to below 41°F., 2, 4, 6, 8, Food should be stored at least ___ inches off the floor., 2, 4, 6, 8, Clean and sanitized utensils and tableware need to be stored at least ___ inches off the floor., 2, 4, 6, 8, Floor mounted equipment needs to be on legs at least ___ inches off the ground., 2, 4, 6, 8, Ready to eat TCS food can be stored for ___ days before it need to be thrown out., 4, 5, 6, 7, Sneeze guards should extend ___ inches past the food, 6, 7, 8, 9, There are __ HACCP principles, 5, 6, 7, 8, Items being sanitized by chorine sanitizer should be soaked for at least ___ seconds., 6, 7, 8, 9, Food that is going to be held longer than __ 24 hours needs to be labeled., 8, 12, 24, 48, When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be symptom free for __ hours before returning to work., 12, 24, 36, 48, Items being sanitized by heat should be soaked in hot water for at least __ seconds., 15, 30, 45, 60, Items being sanitized by iodine sanitizer or quats sanitizer should be soaked for at least __ seconds., 15, 30, 45, 60, Cold food should be received at ___ or lower., 41°F, 43°F, 45°F, 47°F, Cold food held for service needs to be held at __ or lower., 41°F, 43°F, 45°F, 47°F, Air temperature that live shellfish, shucked shellfish, milk and eggs should be received at., 41°F, 43°F, 45°F, 47°F, Hot food should be received at ___ or higher., 135°F, 145°F, 155°F, 165°F, Temp that cooked fruits and veggies need to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp that rice, beans and pasta need to be cooked to., 135°F, 145°F, 155°F, 165°F, Serving utensils kept under hot running water must use water at least __., 135°F, 145°F, 155°F, 165°F, Temp whole seafood needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp steaks, or chops of beef, veal, pork or lamb need to be cooked to., 135°F, 145°F, 155°F, 165°F, Roasts of pork, veal, beef or lamb need to be cooked to 145°F for __ minutes., 2, 3, 4, 5, Temp commercially raised game needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp that eggs that will be served immediately need to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp injected meat need to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp that GROUND pork, beef, lamb, veal, seafood need to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp that GROUND poultry needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp mechanically tenderized meat needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp ratites (ostrich & emu) needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp eggs that will be hot held for service need to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp whole poultry needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp stuffing made with TCS food needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp that stuffed meat or pasta needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp all reheated food needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp all food cooked in the microwave needs to be cooked to., 135°F, 145°F, 155°F, 165°F, Temp that a stationary rack dishwashers final rinse cycle need to hit., 145°F, 165°F, 185°F, 212°F, Temperature Danger Zone, 41°F - 135°F, 41°F - 120°F, 70°F - 120°F, 70°F - 135°F, Bacteria grow must rapidly between., 41°F - 120°F, 41°F - 135°F, 70°F - 120°F, 70°F - 135°F, Thermometers that measure the air temp should be accurate to ___, +/- 1°F, +/- 2°F, +/- 3°F, +/- 4°F, Sneeze guards should be located ___ inches above the counter., 7, 10, 12, 14, The whole handwashing process should take ___seconds, 10, 15, 20, 25, Water should be no warmer than ___ when thawing food under cold running water., 60°F, 70°F, 80°F, 90°F, Shellstock identification tags should be kept for __ days from the day the last item was served., 30, 60, 90, 120, Temperature water should be when handwashing., 80°F, 90°F, 100°F, 110°F, When using a 3 compartment sink, the water in the first sink should be at least ___ , 90°F, 100°F, 110°F, 120°F, For sanitizing with hot water, the water should be at least ___, 110°F, 165°F, 171°F, 185°F, The final rinse cycle of a high temp dishwasher needs to reach at least __, 165°F, 171°F, 180°F, 190°F, Acidity level that bacteria grows best at., 4.6-7.5, 0.0-1.0, +/- 3, 3.6-4.6, Water activity scale, 0.0-.5, 0.0-1.0, .5-1.0, 1.0-1.5, Temp the dry storage area should be., 40-60°F, 50-70°F, 60-70°F, 70-80°F, Minimum lighting requirement for prep areas, 40 food candles, 50 food candles, 60 food candles, 70 food candles.

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