Handwashing
Name 3 scenarios where you would want to wash your hands before touching food.
What is after touching your clothing, touching the trash, using the restroom, touching a raw food product, after eating or drinking, after coughing or blowing your nose, etc.
The internal cooking temperature for fish.
What is 145?
When do you NOT need to wear gloves in the foodservice environment?
When handling ready-to-eat ingredients for a dish that will be cooked to the correct internal cooking temperature.
What is the minimum amount of time you should be actively washing your hands?
What is 20 seconds?
The internal cooking temperature for ground meat.
What is 155?
Name 3 scenarios where you would need to change gloves.
What is when they become ripped or torn, before performing a different task, after handling raw meat/seafood, before handling ready-to-eat food, after picking up trash or something off the floor, after touching yourself or your clothing.
Why is hand sanitizer not as effective as handwashing?
Handwashing completely removes pathogens from the skin, while hand sanitizer kills pathogens but is resistant to some viruses and chemicals.
What range of temperatures is classified as the "temperature danger zone."
What is between 41-135?
What is the maximum amount of time an employee should keep clean gloves on without changing them?
What is 2 hours
What is
1. Wet your hands with running water.
2. Lather soap by rubbing hands together.
3. Scrub for at least 20 seconds, getting between and under the nails.
4. Rinse with clean water.
5. Use a towel to dry off hands and turn off water.
Describe how the following products would be stored on a shelf (from top to bottom). Ground beef, chicken cutlets, pork roast, freshly cut raw veggies.
Top: Raw veggies, pork roast, ground beef, chicken cutlets
Describe the proper way to wear a cut glove.
Latex glove on non-dominant hand, cut glove, latex glove