All About Washing Your Hands
What is the minimum number of seconds you should wash your hands?
What is 20 seconds?
What does HACCP stand for?
What is
Hazard Analysis Critical Control Point
Free of dirt, grease or debri.
What is clean?
Who serves as the model for food safety regulations in the United States.
What is the FDA (Food and Drug Administration)
41 degrees to 135 degrees is what and how long can you hold food there.
Temperature Danger Zone and up to four hours or less.
This minimum temperature must be met to help the soap effectively break down the oils and fats on your skin that trap pathogens.
What is a minimum of 100 degrees F?
Describe Physical Hazards in food. Give three examples.
What is physical hazards in food are anything you can see touch. Examples include metal shavings, glass, fingernails, hair, a bug etc..
Free of all pathogens
What is sanitize?
What is vitamin B (B1, B2, B5, B6, B12) primary function.
Name two approved ways to thaw out food.
What is:
Under running COLD water (never use hot water)
Freeze to fridge (in a pan or with dish under meats)
Stright to cooking process (microwaves are not a cooking process for meat especially)
After using the restroom I forget to wash my hands what pathogen can I spread?
What is the Norovirus?
Cleaners, sanitize solution not balanced, bleach, ammonia and toxic metals are all examples of.
What is Chemical hazards.
Dish machines should reach what temperature to sanitize.
What is 180 degrees?
Name two of the Food guides that have been used in the past 100 years.
What are the two terms used to determine how much food we intake and which one is more accurate.
What is:
Real Food Pyramid
My Plate
Exercise Food Guide pyramid (vertical w/ stairs)
Food Guide Pyramid (Horizonal)
Food Wheel
Two terms Serving Size and Portion. Serving Size is more accurate and measured out.
Name the two most common causes of food borne illness.
What is cross-contamination & cross-contact
Name three times when it is critical to wash your hands.
What is:
After using the restroom
Handling Raw meat, poultry and fish
Touching the body or face
Respiratory Events (sneeze, cough)
Sanitation task (garbage, using cleaners)
Changing tasks or gloves
Smoking/ Vaping
Eating and/or drinking
Describe what is Biological Hazard and name two types.
When cleaning & sanitizing a tabletop surface what are the correct steps.
What is clean the tabletop surface with soap water (green bucket), second sanitize the surface (red bucket) and finally air dry.
Name six of the nine major allergens
What is:
Fish, Shellfish, Eggs, Dairy, Wheat, Soy, tree nuts, peanuts, and sesame.
Describe the functions of a three-bay sink.
Or give me the five steps.
What is:
1. Scrape off residue (rinse)
2. Wash items (pink soap)
3. Rinse off all soap
4. Sanitize for 60 seconds (blue packet)
5. Air Dry
Name all six steps in the hand washing procedure.
What is: 1. Prepare single-use towel
2. Wet Hands and Arms
3. Apply soap
4. Scrub hands vigorously for 10 to 15 seconds
5. Rinse hands and arms off thoroughly
6. Dry Hands and arms with a single-use paper towel
Name the seven steps of a HACCP plan.
What is:
1. Conduct an Analysis
2. Determine CCP's (Critical Control Points)
3. Establish critical limits
4. Make Monitoring Procedures
5. Establish corrective Actions
6. Verify Procedures
7. Record-Keeping is key
Describe the difference between cross-contamination and cross-contact.
What is cross-contamination is the spread of pathogens (biological), chemicals in food or physical contaminants such as dirt or bones.
Where Cross-contact is one of the major allergies being spread from surface to surface. Nine major allergens are tree nuts, peanuts, fish, shellfish, soy, dairy, wheat, eggs and sesame.
Name the five food groups and give me at least two examples of each.
Dairy (blue)- milk, cheese, yogurt, sour cream
Fruits (red)- Apples, pears, plums, grapes, watermelon
Veggie (green)- broccoli, spinach, mushrooms, squash, carrots and peppers.
Protein (meats) (purple)- chicken, turkey, beef, pork, fish, beans, soy
Grains (orange)- rice, pasta, cereals, oats, bread, tortillas.
How do I cool down a pot of chili that is at 145 degrees. Why would you not just throw it in the fridge or freezer. What if the first two hour the temp only drops to 90 degrees what to do then. How about in the second process it only gets to 55 degrees after four hours what do I then do.
What is:
You have two hours to get teh Chili from 135 or higher to 70 degrees then I have four hours to get it from 70 degrees to 41 degrees. For a total of six hours.
You cannot thrown in fridge or freezer this create a hot zome in your fridge which can spoil other food create moisture nad bacteria.
In this first two hours if it does not reach 70 degrees you can warm back up to 135 and start over. If in the four-hour time frame anything goes wrong the food is garbage.