Chapter 1
Bones in fish fillets is what kind of hazard
Physical
What is the first step in washing your hands correctly?
Wet hands and arms
What jewelry is allowed when prepping food?
A plain band ring
How many inches off the floor should food and nonfood be stored off the floor?
6 inches
Removing food and other dirt from a surface is called...
Cleaning
Give 2 examples of chemical hazards
Polishes, Cleaners, Sanitizers
What should you use to dry your hands after washing?
A single-use paper towel
What is the term used for food that requires time and temperature control for safety?
TCS food
What should you do if you see customers using dirty plates in self-service areas?
Ask them to use clean plates and utensils
What is a sign that pests might be present in the operation?
Droppings
What is a foodborne illness?
A disease transmitted through food
What should you do if you have a sore throat with a fever?
Report it to a manager
What is the correct way to check the temperature of food?
Stick the thermometer into the thickest part of the food
Give 2 examples of the big 9 Allergens
milk, eggs, peanuts, tree nuts, fish, crustacean shellfish, wheat, soy, and sesame
How often should food-contact surfaces be cleaned and sanitized if they are in constant use?
Every 4 hours
What should you do to prevent time-temperature abuse?
Control the time and temperature of food
What is the correct way to use hand antiseptics?
Use them after washing hands
What is the maximum storage time for ready-to-eat TCS food prepared on site at 41°F?
7 days
What is cross-contamination?
Transfer of pathogens from one surface or food to another
What are the labels for the 3 step compartment sink?
Wash, Rinse, Sanitize
What is the primary cause of foodborne-illness outbreaks in restaurants?
Poor personal hygiene
What is the minimum temperature for running water at a handwashing sink?
85°F (29°C)
At what temperature should cold TCS food be received?
41°F or lower
What is the correct top-to-bottom order for storing food in a refrigerator if separate storage is not possible
Ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry
What is the first step in the procedure for cleaning and sanitizing surfaces?
Scrape or remove food from the surface