Sanitation &
Food Safety
Food Safety
For at least how many seconds should you wash your hands?
At least 20 (2x Happy Birthday)
Give 3 examples of common measurements abbreviations, and what they stand for
tsp, t, fl oz, pt, C, gal, #, lb, etc...
What is cross-contamination?
The transfer of microorganisms or allergens from one food or surface to another
What is the name of the guide-hand technique, where you hold the product and curl your finger tips under?
The bear claw
Who are your internal customers?
What is the temperature range of the danger zone?
41 degrees to 135 degrees
How many teaspoons are in one tablespoon?
3 teaspoon
In the refrigerator, what goes on the top shelf, and what goes on the bottom shelf?
Top: RTE foods (produce, cooked items, pastry items)
Bottom: Raw meats (poultry on the lowest shelf)
Name two knife safety rules
Any two:
never catch a falling knife;
never leave knives in a sink;
carry a knife point-down, blade facing back, close to your leg;
announce “Sharp behind”;
store knives on a magnetic strip, in a knife roll, or in a block
Name three of the "Ten Things that Require Zero Talent"
Being on time, work ethic, effort, body language, energy, attitude, passion, being coachable, doing extra, being prepared
Name the three sinks of a three-compartment sink set up, including temperatures, in order.
1. Wash (hot, soapy)
2. Rinse (hot, clean water)
3. Sanitize (correct temp., correct amount sanitizer)
How many cups are in one gallon?
8 cups
In the color-coded cutting board system, what is each of the red, green, and white boards used for?
Red: raw proteins.
Green: vegetables and fruit.
White: ready-to-eat foods.
What are the dimensions of a small dice?
1/4" x 1/4" x 1/4"
Name one self regulation tool
Drink a glass of water
Shake it out
etc...
When reheating food, what temperature must I reach, and within what time frame?
165
2 hours
How many ounces are in 2.5 pounds?
40 ounces
Which big 9 allergen is hiding in hummus?
Sesame
Give two examples of an emulsification agent
Egg yolk, garlic paste, Dijon mustard, honey, etc.
What is a quick, respectful check-in you can use before jumping in on a coworker's station?
"Need a hand?"
"Want me to grab that for you?"
Name the minimum cooking temperatures for ground beef, pork tenderloin, and shrimp
Ground beef: 155F
Pork tenderloin: 145F
Shrimp: 145F
A base vinaigrette recipe uses 1/2 cup orange juice, and 1/4 cup lemon juice. If you scale up the recipe by 6x, how much of each juice do you need?
Orange juice: 3 cups
Lemon juice: 1.5 cups
Name all nine of the Big 9 food allergens.
Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soybeans, Sesame
Describe the steps of blanching
1. boil water with salt and sugar
2. test product for desired doneness
3. shock in ice water
4. strain
5. use or store in walk-in
Name three behaviors that make jumping in helpful instead of disruptive
Any three: asking before you step in; filling a real gap on the floor; handing it off and stepping back once it is handled; watching for non-verbal cues first