General Kitchen Knowledge
There are 9 steps in proper handwashing procedures and it should take place for how long and what is the familiar song to sing associated with it.
20 Seconds--Happy Birthday to You
This contains every employee's time, day's off, and what job they are to complete for the day?
What is The Schedule
Food can not bestored on the floor. How many inches should food be stored from the floor?
6 Inches
This involves physicallly removing dirt, dust, and other visible contaminants from a surface using methods like washing, scrubbing, or wiping. It does not eliminate germs but it reduces their numbers.
What is cleaning.
How many allergens are recognized with the CDC?
What is 9.
What diet consists of soft foods that are easy to chew and swallow. Bread must be served with margarine. Meats are ground or chopped, based on resident tolerance. The reference for this diet is the National Dysphagia Diet Level 3.
Mechanical Soft Diet
All hair must be worn under this for a male and female?
What is hair net and beard guard.
This is the policey for calling in and not reporting to work.
What is call at least 2 hours in advance or asap. A text is not acceptable.
All open containers must have this?
Received, open, and use by date.
List one of two ways to sanitize in a three compartment sink.
1) Soak equipment in water maintained at 171*F or higher for at least 30 seconds
2) Chemical Sanitizer -Chlorine 50 to 100ppm
Iodine 12.5 to 25 ppm
Quat 150-220 ppm
What does PPE stand for?
Personal Protective Equipment
Who is responsible for completing an individual's dietary assessment, providing knowledge on nutrition, food groups, and portion control; creating customized meal plans that cater to an individual's preferences, needs, and physician's order.
The Registered Dietitian or Rosie Bernal
What does SDS stand for? Hint: Provides detailed information about the hazards associated with a specifice chemical or product.
Safety Data Sheets
This is what is considered a dietary uniform. Name at least three.
What is black pants and red shirt
Clean and ordor free
Slip resistant shoes
Hair net and/or beard gaurd
What is considered a diet ordered by a physician, practiciner or dietitian as part of treatment for a disease or clinical condition, to modify specific nutrients in the diet.
Therapeutic Diet
What are the 5 steps with the 3 compartment sinks.
Scrape and Sort
Wash
Rinse
Sanitize
Air Dry
Breaks tasks into daily, weekly, and monthly time frames to promote food safety, hygiene, and overall operational efficiency to prevent the spread of foodbourne illness throughtout the kitchen.
What is cleaning schedules?
Team member is able to state at least 5 times to wash hands while at work.
1. Begining or Ending of shift.
2. After using the Bathroom.
3. Coughing, Sneezing, blowing nose, before and after breaks, before and after client contact.
4. Before and after glove use, before and after handling food, everytime you enter the kitchen.
5. Anytime hands are soiled from any articles.
All foods need 2 dates after products are opened.
What is date received and use by date
Who do we report to during employee illness protocol.
Infection Prevention and your supervisor
What should be kept closed and free of surrounding litter. Stored in a manner that is inaccessible to small animals or insects that are harmful, annoying and difficult to control.
Garbage Dumpsters.
What is the process of reducing the number of germs on a clean surface to a level considered safe by public health standards. When certain agents are used to kill germs and bacteria.
What is sanitizing
What does TCS stand for? Hint: Foods that are susceptible to rapid bacterial growth when held at room temperature.
Time/Temperature Control for Safety
Foodborne illness comes in these three forms of hazards? Hint: harmful pathogens, harmful substances, and harmful fragments.
Biological, Chemical, Physical
What are the three consistencies for liquids that are given to veterans with dysphagia?
What is nectar, honey, and pudding
What is the chain of command for the Dietary Department
Food Operations Manager-Brenda
Food Prep Center Coordinator-Brandon
Cook II-Felita & Jasmin
Foodservice Workers
What are the formal rules and step by step instructions for our organization used to guide employee behavior, ensure legal compliance and run daily operations. Hint: It is found on the desk top of every computer in the facility.
What is Policy and Procedures.
What three three symptoms should be prohibited when working with food? Hint: When to call in at work when you work around food?
Fever, vomiting, and diarrhea
What is the Temperature Danger Zone?
40*F to 140*F (USDA)
41*F to 135*F (FDA/ServSafe) This is the one we will follow at BGVC
This diet follows the regular diet as much as possible, however, focuses on reducing all fats while incorporating foods rich in soluble fiber (10 to 25 grams), plant sterols, and omega-3 fatty acids to help lower LDL cholesterol levels.
Low Fat/Low Cholesterol Diet
What Book is a standarized evidence-based reference guide used in healthcare settings to define therapeutic diets and direct consistent nutritional care. Hint:We had an inservice to explain the book given by Brenda & Rosie and we used the plastic food items.
What is a diet manual
Who works closely with the Food Operation Director to help oversee clinical nutritional services; they implement person centered education programs, review and balance menus, lead Nutritional At Risk Programs, just to name a few things.
Who is the Dietitian (Rosie)
What body temperature can you not report to work with?
100.4 *F
Using seperate cutting boards, utensils, plates/pans for raw and cooked prevents this?
What is cross contaimination
What are the 9 allergens?
Milk, Eggs, Peanuts, Tree Nuts, Wheat, Soybeans, Fish, Shellfish, Sesame
What is appropriate footwear for foodservice workers?
Closed-tie, non-slip shoes