The three types of hazards that make food unsafe are what?

How can a food handler identify food that been contaminated with pathogens?

What occurs when food is left too long at temperatures that support pathogen growth?

Staples, bones, broken glass, and metal shavings are examples of which type of hazard?

A food handler sneezes and then returns to work without washing hands. This is an example of what?

Food contamination caused by pathogens on a food handler's body can be controlled by what?

Which is the correct order for handwashing?

How many seconds should the entire handwashing process take?

How long should you scrub your hands and arms?

A food handler must do what in the kitchen?

Which activity is an example of poor personal hygiene?

What is the minimum temperature at which hot food must be kept?

Before use, a thermometer must be what?

When checking a food's temperature, a food handler should monitor the thermometer until the reading does what?

Bacteria grows in the Danger Zone. What is that temperature range?

For thermometers to read temperatures correctly, they must be what?

What is the maximum temperature at which cold TCS food may be stored?

Ready-to-Eat food that was prepped by a food handler must have a label that identifies what?

It is important to cook food to high enough temperatures so that what?

A food handler must check the temperature of TCS food being held at least every what?

When using the FIFO method correctly, the food stored in the front should be the food that what?

The transfer of pathogens from one surface to another is called what?

If raw meat and poultry are stored in the same cooler, the raw poultry must be stored where?

To prevent cross-contact what should food handlers do to utensils?

Cross contamination could be caused by carrying what?

Which is the correct order of the steps for cleaning and sanitizing?

How are surfaces handled differently than food-contact surfaces?

What causes a sanitizer NOT to work well?

How should a food handler dry a cleaned and sanitized surface?

A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?

What temperature should the wash water be in the three compartment sink?

Surfaces that touch food and should be cleaned and sanitized are called what?

Dull knives pose more danger than sharpened knives.

The highest quality knives have full tangs.

The unsharpened part of the blade and is opposite of the edge is called the spine.

Always pass a knife to a person __________.

Always carry a knife in the kitchen with the blade_______.

The process of aligning a blade's edge and removing any burrs or rough spots on the blade.

Identify the knife that is 2-5" long and is commonly used to remove trim, peel, and stems off of food.

Identify the knife that is 8-10" long and is commonly used to chop, dice, and slice food.

Identify the knife that is flat and narrow with a rounded 3-12" blade that varies in flexibility and can be used to ice cakes.

Fingertips are tucked under slightly while holding food.

Hold the knife with thumb and index finger on the bolster with the other three fingers on the handle.

A stick cut that produces a stick-shaped item 1/4" x 1/4" x 2" long such as french fries.

A stick cut that produces a stick-shaped item 1/8" x 1/8" x 2" long.

A round cut that produces disk shapes such as sliced carrots.

A rolled cut that produces wedge-shaped with two angled sides.

A slicing cut that produces flat-sided, oval slices and are cut from cylinder food items such as carrots.

A slicing cut that produces long strips of leafy greens or herbs. The cigar-shaped roll of greens is placed on the cutting board perpendicular to the knife blade where it slices thinly through it.