Module 1
What is Module one?
Food safety
What is Module two?
Hygiene
What is Module three
TCS
What is Module four?
Cross contamination
What is Module five
Cleaning and sanitizing
What are the three ways food become unsafe?
Biological Physical and Chemical
hygiene 200
hair tie is NOT following Module 2
FIFO means what?
First in, First out
How far away should the food be from the wall and floor
six inches away
What is in the three part sink
soap and water
water
sanitize
You can't see taste or smell me! What am I?
Biological
What is the proper steps when handling ready to eat foods?
1) Wash hands
2) Put on gloves
What is the danger zone?
41-135
What order does food go in the cooler/freezer?
Hint: there is five shelves
Ready to eat foods
Seafood
Steak
Ground beef
Poultry
where can cleaning product be stored?
away from food
You smell cleaner in your gravy what of unsafe food rule was broken?
Chemical
Why can't you wear fake nails?
TRICK QUESTION: you can! You will have to wear gloves to prevent any chipping and spread of germs.
How long can you leave ready to eat foods in the cooler?
seven days
if you wipe mayo off a burger because a customer is allergic to eggs can you still serve it?
no
how can you get pathogens to a safe level?
by sanitizing
You find a band aid in your food what food safety rule is broken?
Physical
Before she moves on to a new task why does she need a new apron?
yes because it's dirty but because it could be carrying pathogens
What is the temperature you cook poultry and seafood
*extra points for how long*
poultry: 165 for 15 seconds
Seafood 145 for 15 seconds
what are the big 8 allergens?
Milk, fish, tree nuts, shellfish, wheat, eggs, peanuts and soybeans
What is Ms.Chynna's pet peeve?
Hair in food