Food Hazards
Broken glass in marinara sauce is an example of which type of food hazard?
phyisical
How long should hands be scrubbed with soap during the handwashing process?
10-15 seconds
What is the lower end of the temperature danger zone?
41 degrees
Where should chemicals be stored?
In a designated area away from food
Give an example of an item in a kitchen that must be cleaned but NOT sanitized.
Possible answers include: trash can, walls, floors, doors, windows; anything that does not come into contact with food
Spraying oven cleaner near a pan of rolls is an example of which type of food hazard?
chemical
What are two things you should do when moving from operating a cash register to serving bagels from a bakery case?
Wash your hands and put on clean gloves
What is the minimum safe cooking temperature for ground beef?
155 degrees
What distance off the floor should all food and food contact equipment be stored?
6 inches
What is the middle compartment of a 3-compartment sink used for?
rinsing dishes
Leaving raw steaks on a prep table to thaw is an example of which type of unsafe food practice?
Time-Temperature Abuse
Name the 4 things a handwashing station must have available.
hot and cold running water, soap, single use paper towels (or a hand dryer) and a trash can
What is the minimum safe cooking temperature for ground turkey?
165 degrees
Where should dirty mop water be dumped?
Into a designated floor drain
What is the first step when cleaning and sanitizing a piece of stationary equipment?
Unplug the equipment
What do we all the transfer of pathogens from one surface to another?
Cross contamination
What is the only item that may be worn on hands or wrists while working in a commercial kitchen.
a plain band
When cooling hot foods, how quickly must the temperature reach 70 degrees?
Name 3 of the big 9 allergens
Possible answers include: milk, wheat, soy, eggs, peanuts, tree nuts, fish, shellfish, sesame
Name the 5 steps to clean and sanitize surfaces.
Scrape, wash, rinse, sanitize, air dry
What is the most common way food becomes contaminated in a commercial kitchen setting?
Poor Personal Hygiene
Name the four symptoms that require a worker to stay home and not work in a commercial kitchen
vomiting, diarrhea, jaundice, sore throat with a fever
Name the 4 safe ways to thaw frozen foods.
In a cooler; under running water at 70 degrees or less; in a microwave (if it will be cooked right away); as part of the cooking process
What is the term used to talk about allergens when two foods come into contact and their proteins mix?
Cross-contact
When should you clean and sanitize an item that is used continuously in a commercial kitchen operation?
every 4 hours