Contamination and Storage Points Answer Question What is below all ready-to-eat The proper placement of raw foods including raw vegetables, 100 chicken in the cooler. cooked foods, and foods that require no further preparation? The transfer of pathogens to food 200 from food or a surface, such as What is cross-contamination? equipment, utensils, or hands. 300 An immune response to a food. What is a food allergy? The distance food needs to be 400 stored away from the wall and off What is six inches? the floor. All items not in original containers What is a label with the common 500 need to have this. name of the contents? Sanitation and Facilities Points Answer Question The correct order to wash and What is Wash, Rinse, Sanitize and 100 sanitize dishes. Air Dry? What are the three types of 200 Quats, chlorine, iodine chemical sanitizers? What is the changing concentrations The reason chemical sanitizers 300 as the solution becomes diluted by should be checked frequently. rinse water? The minimum that food contact 400 surfaces should be cleaned and What is every four hours? sanitized when in constant use. What are smoke, grease, and 500 Ventilation systems remove these. heat?
Contamination and Storage Points Answer Question 100 The proper placement of raw chicken in the cooler. What is below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation? 200 The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands. What is cross-contamination? 300 An immune response to a food. What is a food allergy? 400 The distance food needs to be stored away from the wall and off the floor. What is six inches? 500 All items not in original containers need to have this. What is a label with the common name of the contents? Sanitation and Facilities Points Answer Question 100 The correct order to wash and sanitize dishes. What is Wash, Rinse, Sanitize and Air Dry? 200 Quats, chlorine, iodine What are the three types of chemical sanitizers? 300 The reason chemical sanitizers should be checked frequently. What is the changing concentrations as the solution becomes diluted by rinse water? 400 The minimum that food contact surfaces should be cleaned and sanitized when in constant use. What is every four hours? 500 Ventilation systems remove these. What are smoke, grease, and heat?