kitchen safety
turning pot or pan handles this way helps prevent accidental spills and burns what way?
inward or toward the middle
when should you sanitize your station.
at least every 4 hours
what is a food-born illness
a sickness that is from a food from a place
when serving different meals should you use the same fork for both of them
no
if a shard of glass is in someone food it is what contamination
physical contamination
how long do you need to wash your hands or sanitize for.
20 seconds
what if the first step in washing your hands.
getting your hands and wrist wet.
what temperature dose pathogens grow the most in
41-135F
when you put nuts in a food but then find out the customer is allergic to nuts what should you do
put it aside away from there table and tell the manager
hands should only be dried with
a one time use towel
what is a surface called if a food touched it.
food contact surface.
if someone has long hair they can put it in what.
a hair net
what do you do if a shipment came in and the meet is worm/bad
the best way to stop cross contamination is to
use different forks spoons for everything and swap gloves out after making something diffrent
if you find a expired food what should you do
tell chef and they will take it from there
if someone finds a wooden cutting board in the kitchen where dose it go?
there should be no wooden cutting board at all.
when someone has a cut in the kitchen what should they be wearing
they should have a bandage on it and where a one time use glove.
how long should you check a temperature when cooking
until the temperature stops steady on one temperature reading
what is a foodborne illness outbreak
when two or more people get sick from eating the same food at the same restaurant
if you have a beard that isn't cut what should you where
a beard net
what temperature should be the three-compartment sink.
about 110F
when someone is coughing what should they do
where a mask and tell chef to see if they will make you not be in the kitchen that day
after someone check the temperature and sanitized the thermometer what should you do with it
put it back in the case
even if there are two dishes that are the same do you use still use different silverware?
yes even tho it is the same the food can be different temperature
is there anything sharp to be allowed in the three-compartment-sink
no nothing sharp at all