Modual 1
Hazards
Chemical, Physical, Biological.
TDZ
Temperature danger zone.
Your hair should be what while cooking?
In a hair net or pulled back.
Check and clean the ice machine for...
mold or other contaminates.
Wash
At temp of 110F or follow manufacture instructions.
Deaths from Food illnesses.
3,000
Temps for TDZ
40-140 degrees F
Wash your hands for how long?
20 seconds.
Steps for sanitizing.
Pre-flush, wash, rinse, sanitize, air dry.
Rinse.
Remove food
Fattom
Food, Acidity, Temperature, Time, Oxygen, Moisture.
Animal products
Raw and cooked meat and poultry
You should wear what around your body while cooking
Apron.
You should replace utensils after...
4 hours.
Sanitize
To clean
YOPI
Young, Old, Pregnant+unborn babies, Ill.
Produce and Grains.
Cooked grains/cut melons.
Take off all what before touching food.
Jewelry.
Prevent cross contaminate also includes
personal hygiene, cleaning, sanitizing.
Air dry
Dry with air
1/? get sick from FBI each year.
1/6
store foods to prevent...
contamination
Never reuse...
Utensils.
Use what while touching food.
Single use gloves.
Pre-flush
Pre scrape/ scrub