Hand Washing
What type of clothing should be avoided in the kitchen?
What is loose, flowing clothing?
What is the first thing you should do the counters before you start cooking?
What is Wash with soapy water?
Why should you not run around in the kitchen?
What is you could get cut, burned, slip and fall, etc.?
Why is proper clean up of the kitchen important?
What is to prevent food borne illness and protect people from getting sick?
What should the temperature of the water be when you wash your hands?
What is WARM Water (about 85F-100F)
What should be worn at all times while handling food products?
What are gloves?
What surface should you use when using a knife to cut things?
What is a cutting board?
What should you use when handling any hot kitchen items?
What is a pot holder/oven mitt?
What are the 3 steps for washing dishes in a 3-compartment sink?
What is Wash, Rinse, and Sanitize?
What kind of shoes do you wear when cooking in the kitchen?
What are non-slip shoes?
What is the holding temperature for hot food?
What is 140F?
What internal temperature does poultry (i.e. chicken) need to be brought to before it is safe to eat?
What is 165F?
What should you never leave submerged in a dish washing sink?
What is a knife or any other sharp utensil?
What items do you put on a cut after you wash your hands and before handling food products again?
What is a bandage AND a glove?
When should gloves be changed when cooking?
What is:
When moving from one station to another?
After touching something that is not sanitary?
When the glove is damaged?
What is the maximum safe refrigerator temperature?
What is 40F?
Why should you be careful when removing the lid off a pot?
What is You could get a steam burn?
What should you do if a liquid spills on the floor in the dining area?
What is mop up the spill immediately and place a wet floor sign down?
When would you have to wash your hands again? I will accept a few different answers, but you must come up with at least 3 examples!
What is:
Touching your face (mouth, nose, eyes, ears, etc.)?
Touching food product from one station before moving to another station?
Taking cash from a customer?
Touching a tray/plate when dropping off an order?
Using the restroom?
Touching a door handle?
What is the most common type of acceptable jewelry to wear when cooking?
What is a plain, un-textured wedding band?
Why would you use a different cutting board for meat and vegetables?
What is cross contamination (Bacteria, etc.)?
What is the first step in caring for a mild burn?
What is run the burn under cool water?
On what shelf should raw chicken be placed in a refrigerator?
What is the BOTTOM shelf?