Fire Safety
predetermined spots at a safe distance from the building
Assembly points or meeting points
How many ounces are in one gallon?
What is 128
41 degrees to 135 Degrees
What is the temperature danger zone?
Living organisms found in or on foods that can make us sick are called
biological hazards
An illness that results from eating contaminated foods is referred to as
food-borne illness.
What does PASS stand for?
Pull the pin.
Aim low, at the base of the fire (stand 6 to 8 feet away from the fire).
Squeeze the trigger.
Sweep from side to side.
16 Fluid Ounces = _____ Cups
What is 2
How long do you wash your hands?
20 seconds
Preparing Raw and cooked foods on the same surface.
What is cross-contamination?
Three potential hazards can contaminate food and produce food-borne
illnesses:
• Biological hazards • Physical hazards • Chemical hazards
special systems to put out fires be installed in areas over ranges, griddles, broil-ers, and deep-fat fryers
Hood suppression system
How many quarts in a gallon?
What is 4
single-celled or multicelled organisms
Mold and Yeast are examples
Fungi
Most important personal hygiene practice.
What is handwashing?
band aid, hair, glass, fingernail, etc
What is a physical contamination?
Which class(es) of fire extinguisher(s) is/are best suited for a fire involv-ing grease, cooking oils and fats?
Class K
What is 16
single-celled organisms that can
live in food or water and also on our skin or cloth-ing
Bacteria
foods that need time and temperature control for safety
potentially hazardous foods or as TCS foods
use either heat or chemicals to reduce the number of pathogens on a surface to a safe level.
sanitizing
Name five common types of fire hazards
Gas
Open Flames
Grease
Electrical
Unsafe storage areas
3 Pints = ____ Quarts
What is 1 1/2
foods that must be properly wrapped and kept cold until they arrive at your restaurant.
What does FIFO stand for?
First In, First Out
What is the difference between the 1 stage cooling method and the 2 stage cooling method?
1 stage- food is cooled below 41 degrees f with in 4 hours
2 stage- first stage food is cooled to 70 degrees f with in 2 hours then second stage food is cooled to below 41 degrees f with in 4 hours total time 6 hrs