food safety
What is the minimum internal cooking temp for poultry
165
Why is it important to wash your hands before handling food?
To prevent the spread of pathogens.
what is the max time food can be in the danger zone?
No more than 4 hours
what practice helps prevent cross-contamination?
using separate cutting boards for raw meat and veggies.
Name 2 surfaces that need to be cleaned and SANITIZED.
any surface that touches food
utensils, tables, cutting boards, pots/pans
what are the 3 main environmental hazards
biological, physical, chemical
what should food handlers do if they have a cut on their hand?
put on a band aid and a single use glove.
At what temp should hot food be held at?
135 or higher
What food is always on the bottom of the fridge?
poultry
What are the steps for cleaning and sanitizing a food contact surface
scrape, wash, rinse, sanitize, air dry
Name 3 requirements that are needed at a handwashing sink.
Garbage, soap, hot/cold running water, single use paper towels
What is the correct way to dry hands after washing them?
single use paper towel, air dryer.
How quicky should food be cooled 135 to 70?
within 2 hours
what is the risk of using the same utensils for raw and cooked foods?
transfer of harmful bacteria (cross contamination)
How far off the ground must items be?
6 inches
What is the temperature danger zone?
41-135
How often must a food handler change their gloves?
after 4 hours use, when they're dirty, before/after each task
what method can be used for cooling hot food rapidly?
ice paddle
ice bath
blast chiller
breaking it up into smaller batches
how can we prevent cross-contamination?
washing hands
using clean equipment
keeping surfaces sanitized
how many hours after constant use must a surface be cleaned and sanitized
4 hours
What is the 3rd step in washing your hands?
Scrub with soap
What are the symptoms that should be reported to your manager?
Vomiting, diarrhea, jaundice, sore throat with a fever
Ensure food reaches safe temperatures to prevent foodborne illness.
what are 2 methods to thaw food?
part of the cooking process
in the fridge over night
under cool 70 degree running water
in the microwave if being cooked/served immediately
what is the 3rd compartment in a 3 bay sink filled with?
water and sanitizer.