Wash Yo Hands
The hand-washing sink may be used for this.
What is washing hands only?
Environmental conditions needed for pathogens to grow and produce.
What is FAT TOM?
Three types of potential hazards that can contaminate food.
What are Biological, Physical, and Chemical?
What is the third step in the flow of food?
When arriving at work or returning to the kitchen.
What is when you should wash your hands?
An example of when you should wash your hands.
After sneezing, After arriving at work, or returning to the kitchen, or after using the bathroom.
Vinegar or lemon juice.
What are examples of food high in acidity?
A fingernail is an example of this.
What is a physical hazard?
Flow of Food
What is the route food takes from the time it is received by the kitchen to the time it is served to the customer?
The first thing you should do when entering the kitchen.
Males-put on hair net, cap, or skull cap.
Females-tie hair back or put in bun.
The number of steps in the hand-washing process.
Nine
Foods that are soft enough to chew easily often have enough _____________ to support the growth of pathogens.
What is moisture?
Foreign objects, usually large enough to see or feel while you are eating.
What are physical hazards?
Receiving.
Keeping fingernails trimmed, keeping makeup to a minimum, not wearing nail polish.
What are examples of personal hygiene?
The amount of time you should spend washing your hands.
What is at least twenty seconds?
The very young, very old, or those who are already sick?
Who is most at risk to become sick if unsafe food is eaten?
Cleaning compounds, bug sprays, food additives, and fertilizer.
What are examples of chemical hazards?
-10 degrees to 0 degrees Fahrenheit.
What is the optimal temperature for a freezer?
Do not go to work.
What is what you should do if you are sick or contagious?
The first step in the hand-washing process is.
What is wet hands, using hot running water?
The temperatures of the DANGER ZONE in which pathogens multiply rapidly.
What is between 41 degrees Fahrenheit to 135 degrees Fahrenheit?
Occurs when a food that is safe comes in contact with biological, physical, or chemical contaminants while being prepared, cooked, or served.
What is cross-contamination?
During this step of the flow of food you are making sure food is delivered without damage.
What is receiving?
Wear this to cover bandages on your hands.
What are rubber gloves?
The areas you should wash in the hand-washing procedure.
What is your hands, between fingers, and forearms?
Temperature and Time
What do the two Ts in FAT TOM stand for?
Bacteria, Viruses, Parasites, and Fungi.
What are types of biological hazards?
Two places where perishable foods should be stored.
What are refrigerator and freezer?
Plain wedding band.
What is only piece of jewelry allowed to be worn in many restaurants?