Times and Temps Points Answer Question What is the Temperature Danger 100 41 oF to 135 oF Zone? What is the minimum internal cooking 200 155°F (68°C) for 15 seconds temperature for ground beef? Defrosting food on the counter What is NOT a safe method to defrost 300 at room temperature. frozen foods? The minimum internal cooking 400 What is 165°F (74°C) for 15 seconds? temperature for turkey. The most common factor 500 What is time and temperature abuse? leading to foodborne illness. Hygiene and HACCP Points Answer Question The proper way to turn off the What is using a paper towel to turn off 100 faucet after washing hands. the faucet? What are types of jewelry that shouldn’t Bracelets, watches, dangly be worn while preparing food? 200 earrings, rings other than plain Or bands. What are examples of physical contaminants? What is Analysis”? “Hazard 300 The first step of HACCP. Or What is Hazards”? “Identify What you should do when you What are bandaging the wound with an 400 have a cut, scrape, burn, or impermeable bandage and wearing open wound on your hands. gloves? A point during the food flow where hazards can be 500 prevented, or reduced to What is a Critical Control Point? acceptable levels before a food is served.
Times and Temps Points Answer Question 100 41 oF to 135 oF What is the Temperature Danger Zone? 200 155°F (68°C) for 15 seconds What is the minimum internal cooking temperature for ground beef? 300 Defrosting food on the counter at room temperature. What is NOT a safe method to defrost frozen foods? 400 The minimum internal cooking temperature for turkey. What is 165°F (74°C) for 15 seconds? 500 The most common factor leading to foodborne illness. What is time and temperature abuse? Hygiene and HACCP Points Answer Question 100 The proper way to turn off the faucet after washing hands. What is using a paper towel to turn off the faucet? 200 Bracelets, watches, dangly earrings, rings other than plain bands. What are types of jewelry that shouldn’t be worn while preparing food? Or What are examples of physical contaminants? 300 The first step of HACCP. What is “Hazard Analysis”? Or What is “Identify Hazards”? 400 What you should do when you have a cut, scrape, burn, or open wound on your hands. What are bandaging the wound with an impermeable bandage and wearing gloves? 500 A point during the food flow where hazards can be prevented, or reduced to acceptable levels before a food is served. What is a Critical Control Point?
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