Safety and Sanitation

1. Food must be heated from 41 degrees to 165 degrees within ____ hours before placing on a warming unit.
2. __________ and viruses are examples of germs that are everywhere.
5. As a food handler, you must ________ cross contamination.
6. Food left out in the danger zoone for ______ hours, must be discarded.
7. Keep different types of raw meats _________ from each other.
12. Always ___________ your hands before you start preparing food.
13. Ready-to-eat potentially hazardous foods must be date marked with either the preparation date, use-by-date, or date the commercial package was opened.
14. Keep hot food at 135 degrees or __________.
16. Do not let raw meats such as beef, pork, lamb, fish or poultry ______ onto foods that will not be cooked before serving.
20. Always clean under your __________.
22. If you find pests inside your facility, contact a ____________ pest control service.
24. _______ holding is when you keep food chilled at 41 degrees or colder.
25. _________ is one example of an allergen.
26. The correct steps for cleaning utensils, food contact surfaces and equipment is, 1) Wash, 2) Rinse, 3) ________.

1. The Law requires food handlers to wash their hands ______.
2. If chemicals must be stored in the same room as food, make sure they are in their own area, and ________ the food and utensils.
3. The temperature between 41 degrees and 135 degrees is called the _________ zone.
4. Another example of an allergen is __________.
7. Lather hands with ______ and warm water.
8. Bacteria can make toxins that act like ________.
9. Different foods have to reach different ________ to be done or safe to eat.
10. When food is cooked and ready to serve, keep it warm enough to stop germs from ___________.
11. Can you read the _____? If they aren't easy to see, ask your manager or person-in-charge to re-label them so that everyone can read them.
15. Germs like bacteria, need ____, food and moisture to grow.
17. You can have and pass on a virus before you feel _____.
18. Tiny worms that live in fish, meat and humans are called _______.
19. Germs cause ____________ illness or food poisoning.
21. You want all the food you serve to be _______ and safe.
23. Cockroaches, flies, mice and rats can carry disease and cause damage. Prevention and control of these ______ is essential.