KITCHEN SETUP
Wash water on the left, rinse in center, sanitizing solution on right.
What is 3 compartment sink
Always wash hands before and after handling of?
What is raw meat?
Upon Delivery, when should food be stored
What is immediately?
All storage areas are kept _________ and _________
What is dry and clean?
This is posted at hand washing sinks
What is hand washing procedures?
Load racks correctly and use racks designed for items being washed.
What is dish machine washing?
Never use an apron or wiping cloth to dry hands.
True
After Food is prepared it should be labeled with
What is Day/month/year?
This is stored on bottom shelf of the refrigerator
What is raw meats?
All floors, walls, ceiling and work areas are kept
What is clean?
When you use a figure 8 motion.
What is mopping floors?
Keeping fingernails short and clean.
What is proper hand care? or Good Personal Hygiene
Using the oldest inventory first
What is rotation?
When temperatures are at 0 degrees
What is freezer?
All kitchen employees should wear
What is clean uniform, hair covering/hair nets?
When do you clean your kitchen equipement
Before and after each use
Dry hands and turn off faucet using a ?
What is a single-use towel?
How often do you check your temperatures of stored food and storage area
What is beginning of each shift?
This is done after manufactured expiration date
What is discard food?
When testing sanitation solution you should use
What is the correct testing kit?
Putting on hairnet and apron, wash hands, and putting on gloves
What is prep yourself?
Vigorously scrub hands and arms for
What is 20 to 30 seconds?
Food should be kept no longer than ______ days in the refrigerator
What is 3 to 4 days?
How often do you check freezer temperature?
What is daily?
You should clean your equipment?
What is before and after each use?