Hands
These are the most contaminated things in the kitchen.
People of these two age groups are the most susceptible to food borne illnesses.
Who are children and seniors?
If you are sick, you should not do this.
What is handle food or clean equipment?
This temperature or colder is optimal for the cooler.
What is 40 degrees?
Clothing worn in the food service kitchen or during meal service should be from from these.
What are stains, rips, tears?
You should do this after touching your face, hair or exposed parts of arms.
What is wash your hands.
It is your responsibility to report these to your direct supervisor immediately.
What is an illness, cut, sore, or infection?
Use one of these three things to pick up food.
What is gloves, tongs, or other appropriate utensils?
This is the temperature danger zone. The temperatures at which bacteria grow and multiply the fastest.
What is 41 - 135 degrees F?
This, as well as wearing gloves, are NOT substitutes for washing your hands.
What is using hand sanitizer?
This number is the total number of seconds spent rinsing and vigorously scrubbing your hands.
What is 20 seconds?
If you are sick, your manager may _________ or ________ you from working with food, based on your symptoms/exposure.
What is restrict or exclude you?
These are worn to protect the food, not the hands of the employee.
What are gloves?
The internal cooking temperature of pork, fish, beef steak, eggs, and egg mixtures must reach and hold at this number to be safe to serve.
What is 145 degrees F?
Shoes must have these in order to be worn in the food service kitchen.
What are closed toes?
Wearing these is NOT an acceptable substitute for washing your hands.
What is wearing gloves?
If your manager does this, then your tasks are limited and cannot include exposure food or clean equipment.
What is restricting the employee?
These items should not be worn in the food service kitchen because they can get caught in equipment and cause injury to the employee, or fall into the food and cause harm to the person eating.
What is jewelry?
These are two of the four proper ways to thaw frozen items.
What are under refrigeration, under continuous running cold water, as a part of the cooking process, or in the microwave (so long as it is immediately cooked after thawing)?
Food cannot be in the danger zone for more than this number of total hours.
What is 4 total hours?
After washing your hands, you should use this to turn off the water faucet and if exiting a restroom, to touch the handle of the door.
What is a paper towel?
This helps protect the people eating the food you make from becoming sick.
What is Good hygiene?
You SHOULD change your gloves between each food handling activity and you SHOULD NOT do this.
What is wash and/or reuse gloves?
When using a thermometer to determine internal temperature of more than one item, it is important to do this.
What is wash, rinse, and sanitize the thermometer?
This is the order, from the bottom of the cooler to the top, in which food should be stored.
What is whole and ground poultry, ground meat and ground fish, whole cuts of beef and pork, seafood, produce and ready to eat foods?