Personal Hygiene
What is the number one cause of outbreaks in culinary.
What is poor personal hygiene
What vegetarian food is likely to grow dangerous bacteria
What is tofu
What are the surfaces that must be cleaned
What is walls floors storage shelves and Garbage containers
What don't you do with temperature sensitive foods
what is restrict pathogen growth
what is range of temperature is dangerous due to growth of pathogens
what is 41 Fahrenheit and 135 Fahrenheit
What is rinse the surface
The average time to scrub your hands is this amount of time
What is 10 to 15 seconds
What is the foods you separate in order to prevent cross contamination
What is store raw and ready to eat separately
How do you check the sanitizers are effective
what is make sure the water is the right temperature
The three main hazards of environment are these
What are Biological, chemical, physical.
What do you never store together
what is chemicals/cleaning supplies for food
What do you never overload
what Is dish racks
What is the amount of times you reuse gloves
what is never
The most common food allergens are these what are they
what are milk, eggs, soy, fish, tree nuts, peanuts, crustacean, wheat
where do you never store garbage
what is near food or food prep areas