Food Safety Matters!
Biological, Chemical and Physical hazards
What are the three types of food safety hazards?
Wet, Soap, Scrub, Rinse, Dry
What are the five steps of proper handwashing
41°F - 135°f
What is the Temperature Danger Zone
Ready-to-eat food → seafood → whole cuts of beef/pork → ground meat → poultry.
What is the correct raw-food storage order from top to bottom
Scrape → Wash → Rinse → Sanitize → Air-dry.
What are the five steps for cleaning and sanitizing a food-contact surface?
Unsafe sources, poor personal hygiene, cross contamination, time temp abuse and poor cleaning and sanitizing
What are the five common ways food can become unsafe?
Singing the happy birthday song twice took me about 20 seconds
What is the handwashing process
41°f or Lower
What is correct cold-holding temperatures
True or False: It is okay to touch ready-to- eat food with your bare hands.
False: Gloves must be worn when handling ready-to-eat foods
What is the difference between cleaning and sanitizing
Cleaning removes food and dirt. Sanitizing reduces pathogens to safe levels
The transfer of pathogens form one food, surface, or person to another.
what is cross-contamination
handling garbage, coughing or sneezing, using the restroom
What are situations when a food handler should wash their hands
165°F
What is Temp poultry must reach when cooking
Gloves, tongs, deli sheets, or utensils.
What are things you can use instead of your bare hands to handle Ready-to-eat foods
Name two situations when a food-contact surface must be cleaned and sanitized.
After use; after an interruption when contamination may occur; before switching to a different type of food; or after 4 hours of constant use.
A raw chicken breast touches lettuce that will be served without cooking
Cross Contamination
True or False: You can wash or reuse single-use gloves if they aren't visibly dirty
False: Single-use gloves should never be washed or reused
You have a pot of food that is cooling. It must go from 135°F to 70°F within how long?
2 hours
A cook accidentally contaminates the food. What should you do?
Set the food aside, tell a manager
How do you know whether sanitizer is working correctly
Check the correct water temperature, sanitizer concentration, contact time, and use a test kit
A cook leaves food sitting on his prep table for 6 hours
Time- Temp abuse
OW! I cut my finger what do I do
Cover the wound with a leak-proof covering and wear a glove
A food handler is cooling a large pot of soup. It reaches 70°F after 2 hours. How much additional time do they have to get it down to 41°F?
4 hours. The total cooling time cannot exceed 6 hours.
A customer tells you they have a food allergy. what should you do before the food is served?
Listen carefully, ask questions, communicate the allergy clearly to the kitchen, and verify the order before serving it.
You are using a three-compartment sink. what is the correct order
Wash → Rinse → Sanitize → Air-dry.