Give two examples of when you should wash your hands. (not already used)
Before work
When changing gloves
During work after;
using the restroom
handling raw food
eating or drinking
handling chemicals
taking out the garbage
sneezing or coughing
touching clothes
100
True or False- A dull knife is dangerous.
True
100
What does the O in FAT TOM stand for?
Oxygen
100
What is the temperature danger zone?
below 41 F and above 135 F
200
What is a dry lab?
When you say you took a temperature but really didn't.
200
Give two examples of when you should wash your hands. (not already used)
Before work
When changing gloves
During work after;
using the restroom
handling raw food
eating or drinking
handling chemicals
taking out the garbage
sneezing or coughing
touching clothes
200
What does a Rondelle cut look like?
disc shaped
200
What needs to live in a host to survive?
Parasites
200
What's an example of a TCS food?
Chicken
Cheese
Meat
300
What is Step One?
Conduct a hazard analysis
300
Should you wash your hands with hot or cold water?
hot water
300
What does a diagonal cut look like?
oval shaped
300
What are the three contamination categories?
Biological, Chemical, Physical Hazards
300
What is one gallon equivalent to? (3 answers)
4 qt.
16 c.
128 fl. oz.
400
What is step two?
Determine critical control points
400
How do you turn the faucet off after washing your hands?
with a paper towel
400
True or False- You should always work from right to left.
False- It's left to right
400
What is contamination?
the presence of harmful substances in food
400
What micro organism causes illness most?
ecoli
500
What is step five?
Identify corrective actions
500
How long should you wash your hands for?
10-15 seconds
500
What are the two main knifes used in the kitchen?
Chef's Knife and Paring Knife
500
What is a foodbourne illness?
a disease carried or transmitted to people by food