Safety
Name 2 physical hazards
Metal shavings
Staples
Bandages
Glass
Dirt
Natural objects (e.g., fish bones in a fillet)
What temperature should refrigerators be kept?
40F
What is cross-connection?
Physical link between safe water and dirty water from drains, sewers, and other wastewater sources
Wash hands at a sink _____ for hand washing. Wash hands for at least __ seconds.
designated
20
What does FIFO stand for?
First in, first out
List a risk factor for food borne illness.
Purchasing food from unsafe sources.
Failing to cook food correctly.
Holding food at incorrect temperatures.
Using contaminated equipment.
Practicing poor personal hygiene.
At what temperature should you receive Hot TCS food?
135F or higher
Order of using a three-compartment sink
scrape items, wash, rinse, sanitize, air dry
When should you wash your hands? Name 3
Wash hands before starting work, after using the restroom, handling raw meat, coughing, sneezing, smoking, or touching hair/face
Microorganism is a small, living organism that can be seen only with a _______
microscope
Ready-to-eat food is food that can be eaten without further:
Preparation, washing, cooking
Food has been time temperature abused when held in the range of?
41F - 135F
Hand washing stations should be located?
Restrooms or directly next to them
Food-prep areas
Service areas
Dishwashing areas
When to change gloves? Identify 2
As soon as they become dirty or torn.
Before beginning a different task
After an interruption, such as taking a phone call.
After handling raw meat, seafood, or poultry and
before handling ready-to-eat food.
After four hours of continuous use.
Store raw meat, poultry, and seafood ____
from ready-to-eat items.
separate
Four types of pathogens that can contaminate food and cause food borne illness:
bacteria, fungi, viruses, parasites
Submerge food under running, drinkable water
at ___ F ?
70F
Backflow prevention methods
vacuum breaker
air gap
Hand washing stations must have
hot and cold running water
soap
a way to dry hands
garbage container
signage
Tabletop equipment should be
Mounted on legs at least four inches high
Sealed to the counter top
The Big Six Pathogens:
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
Hepatitis A
Norovirus
Minimum internal cooking temperature for meat, seafood, poultry, eggs
165 ̊F (74 ̊C)
Dishwashing machines should be able to measure
Water temperature
Water pressure
Cleaning and sanitizing chemical concentration
Signs of staff illness
Vomiting
Excessive trips to the bathroom
Yellowing of the skin, eyes, and fingernails
Cold sweats or chills (indicating a fever)
Persistent nasal discharge and sneezing
Store food items in the following top-to-bottom order
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry