Scrub-a-Dub Club
You Should Wash Your Hands for at Least this Many Seconds?
What is 20 Seconds.
1. Wash your Hands and arms using Running warm water.
2. Apply Soap
3. Scrub Hands and Arms Vigorously for 10-15 Seconds. ( Clean the fingertips, under fingernails, and between fingers)
4. Rinse hands and arms Thoroughly
5. Dry Hands and Arms.
Raw Chicken should always be stored on this shelf relative to ready-to-eat foods.
What is the Bottom Shelf
*Store raw meats below ready-to-eat foods to prevent juices from dripping onto foods that will not be cooked before serving.
This temperature or lower keeps cold foods safe.
What is 41°F (5°C) or below?
Cleaning removes this from surfaces.
What is dirt and food residue?
This principle means the oldest product gets used first.
What is FIFO (First In, First Out)?
*Using older products first helps maintain freshness, reduce waste, and prevent serving expired food.
These should be changed when they become dirty, torn, before continuing a new task, after an interruption, such as touching your phone and before handling ready-to- eat foods...
What are Gloves!
* Note do not handle ready- to- eat food with bare hands. Items like whole apples that should be washed prior to putting out to service.
An employee scrapes food from dirty dishes and immediately begins putting away clean dishes without doing this first.
What is washing their hands?
*
Dirty dishes can carry bacteria, allergens, and other contaminants. Always wash your hands before handling clean equipment or utensils.
Hot foods should be held at this temperature or higher.
What is 135°F (57°C) or higher?
Sanitizing reduces these to safe levels.
What are harmful microorganisms?
This label should include product name, prep date, and use-by date.
What is a food label?
*Proper labeling helps employees identify products quickly and ensures food is used safely.
This Activity is not allowed in food preparation areas because it can contaminate food, utensils, and surfaces
What is eating, drinking, chewing gum, or using tobacco in a food prep area?
*Food preparation areas are for food preparation only. Designated break areas help keep food and customers safe.
Clean bowls and cups should be stored in this position to protect the food-contact surface from dust, splashes, and employee contact.
What is upside down (inverted)?
* Always store clean bowls and cups upside down on a clean, sanitized surface. This protects the food-contact area from contamination and helps ensure equipment stays clean until it's ready to use.
Food spends too much time between 41°F and 135°F in this dangerous range
What is the Temperature Danger Zone?
An employee notices dried batter on a mixer from the previous shift. What should happen before the mixer is used?
What is clean and sanitize the mixer?
*Never assume equipment is clean because it looks clean. Food residue can harbor bacteria and contaminate the next batch.
This is the most effective way to prevent the spread of foodborne illness in a food establishment.
What is proper handwashing?
*Clean hands are one of the strongest defenses against foodborne illness. Wash hands often and whenever changing tasks.
Even when working in the dishroom, employees must practice this by washing hands after handling dirty dishes, trash, or cleaning chemicals.
What is proper hand hygiene?
*The dishroom may not handle ready-to-eat food, but it can still spread contaminants throughout the operation if good hygiene is not practiced.
A bucket of sanitizer left next to the food diced chicken being prepared for the mongo station is an example of what contaminant?
What is Chemical.
*Food can become unsafe in different ways. Every employee, whether working in the dishroom, bakery, or front of house, plays a role in preventing biological, chemical, and physical contamination through proper storage, handling, and hygiene practices.
An employee notices milk for coffee service has been sitting on the counter for several hours. What should be checked before continuing to serve it?
What is its temperature?
*When in doubt, check the temperature. Time and temperature abuse is one of the leading causes of foodborne illness.
A food employee sprays sanitizer directly onto food-contact surfaces and immediately begins food preparation. What important step was skipped?
What is allowing the sanitizer to air-dry or remain on the surface for the required contact time?
*Sanitizers need time to work. Always follow label directions and allow the surface to remain wet for the required contact time before use.
A customer tells a server they have a food allergy. The server's first step should be to do this.
What is notify the person in charge or follow allergy procedures?
*Never guess about allergens. Communication between the customer, server, and kitchen is critical to keeping guests safe.
A food employee scratches their head, adjusts their hat, and runs their fingers through their hair before returning to food preparation. What critical food safety step must happen next?
What is washing their hands?
*Small habits can cause big food safety risks. Any contact with hair, face, ears, nose, or other body parts can transfer contaminants to hands and then to food. When in doubt, wash your hands.
Several guests become ill after eating from dishes that were sanitized but towel-dried before storage. What food safety mistake may have contributed to the foodborne illness?
What is not allowing dishes to air-dry after sanitizing?
*Sanitized dishes are not truly ready for use until they have air-dried. Towels, aprons, and wiping cloths can introduce biological, chemical, or physical contaminants back onto otherwise clean equipment.
Foods on a salad bar, such as lettuce, cut tomatoes, shredded cheese, and prepared salads, should be maintained at this temperature or lower.
What is 41°F or below?
*Cold foods must stay at 41°F or below to slow the growth of harmful bacteria. Check salad bar temperatures regularly and keep food containers nested in ice or refrigerated wells. If food rises above safe temperatures for too long, it may need to be discarded.
To properly sanitize a food-contact surface, dish, utensil, or equipment part, it must remain completely covered in sanitizer for at least this amount of time.
What is 60 seconds?
*Sanitizer needs time to work. Hard, non-porous surfaces should stay visibly wet with sanitizer for at least 60 seconds, and utensils or equipment parts must be completely immersed in the solution for at least 60 seconds. Cutting the contact time short may leave harmful microorganisms behind.
Employees should report this immediately if they discover it in food being prepared or served.
What is a physical contaminant or foreign object?
*Items such as plastic, glass, metal, or hair can pose a serious risk to guests and should be addressed immediately.