food safety
What are the three types of food safety hazards?
Physical, Biological and Chemical
How long should you wash your hands?
20 seconds
What jewelry should not be worn in the kitchen?
Rings with stones, watches, and bracelets
When preparing food for someone with an allergy, ensure their food does not touch.
food, beverages, utensils, equipment, gloves
What is Time-Temperature abuse?
Leaving food at an unsafe temperature for an extended period of time.
What is cross-contamination?
Transfer of Pathogens from one food to another.
When should hand antiseptics be used?
After washing hands
What is FIFO?
First In First Out
What do you do if the customer has an allergic reaction?
Call the emergency
number in your area
,Tell your manager
What is the temperature danger zone?
40-140
What are the big six allergens?
dairy soy nut wheat fish eggs
Where should you wash your hands?
At a designated hand washing sink.
In what order should food be stored in the fridge?
Ready to Eat
Swim
Walk
Fly
What are signs of
rodents?
Gnaw Marks
Dirt Tracks
Droppings
Nests
What is the proper cooking temperature for chicken?
165
What do you do if cross-contamination happens?
Set the item aside and tell your manager.
What symptoms of sickness should be reported to your manager?
Vomiting
Diarrhea
Jaundice (yellowing of skin and eyes)
Sore throat with a fever
What are the four steps to preparing a surface for cooking?
Wash
Rinse
Sanitize
Air Dry
What does PASS stand for?
Pull pin
Aim
Spray
Sweep
What is the cooking temperature for ground beef?
155
Reject food if?
Has an abnormal color
Smells wrong or unpleasant
What are the three
compartments in the
sink?
Wash
Rinse
Sanitize
Reject meat, seafood,
and fish if?
slimy, sticky, or dry
What shoes should be
worn in the kitchen?
Closed-toe
Non-slip
What is the cooking temperature for steaks and chops?
145