Culinary
The biological hazards found in or on foods that can make us sick are
The temperature danger zone in which pathogens thrive and reproduce is
How many steps are there in the HACCP system?
The two ways that food can become unsafe are direct contamination and _________.
True or False: As long as you wear gloves, it is not necessary to continually wash your hands.
Using either heat or chemicals to reduce the number of pathogens on a surface to a safe level is known as ____________________.
The second step in the flow of food is
Using the one-stage cooling method, food should be cooled to below 41°F in what period of time?
Casseroles and other foods that contain a combination of raw ingredients such as meat and poultry
True or False: After cleaning and sanitizing kitchen tools and equipment, you should air dry them before putting them away.
At what temperature should food be reheated before consuming?
True or False: Using colored cutting boards can help reduce cross-contamination.
Foods such as flour, tea, sugar, rice, or pasta are known as ____________________ and should be stored in a dry, clean, cool storage area.
The specific point in the process of food handling where you can prevent, eliminate, or reduce a hazard is a/an
The last step in the HACCP system is to
The abbreviation for the system that takes a systematic approach to controlling conditions that are responsible for most foodborne illnesses is ____________________.
True or False: You do not need to wash your hands before cutting meat.
True or False: You can wear only one bracelet on each hand when preparing food.
When should you not be handling or serving food?
What are the steps in the triple sink method?
Red cutting board is used for?
Blue cutting board is used for?
Yellow cutting board is used for?
Green cutting board is used for?
White cutting board is used for?
Tan cutting board is used for?