Handwashing
Cleaning/Sanitizing
Kitchen Safety
Temperature Control
Fire Safety
100

What two things are needed to properly wash your hands?

What is soap and running water

100
What is the main purpose of cleaning?
What is to remove food, dirt, and debris from a surface?
100

What does "FIFO" stand for?

What is First in, First Out?

100

What is the temperature danger zone?

What is 41-135 degrees Farenheit?

100

What should you NEVER pour on a grease fire?

What is water?

200

Where should food workers wash their hands?

What is a designated handwashing sink?

200

What is the main purpose of sanitizing?

What is reduce pathogens on a clean surface to safe levels?

200

What does HACCP stand for?

What is Hazard Analysis Critical Control Points?
200

How do you monitor temperature?

What is with a clean, sanitized food thermometer?

200

What is an example of a flammable ingredient in the kitchen that we discussed?

What is flour, powdered sugar, and cinnamon dust?

300

How long should you scrub your hands?

What is 20 seconds?

300

Should you clean or sanitize first?

What is clean first, then sanitize
300

Name one way to prevent pests in the kitchen

What is seal entry points, manage waste, inspect regularly?

300

How do you calibrate a thermometer?

What is with an ice-water mixture?

300

What should you do when the fire alarm sounds?

What is find the evacuation route and evacuate immediately?

400

Name TWO areas of your hands that are commonly missed when washing?

What is between the fingers, under fingernails, backs of hands, wrists, or thumbs?

400

Why can't you sanitize a dirty surface effectively?

What is food and dirt can prevent the sanitizer from working properly

400

What is the first thing you do before buying a product at the grocery store?

What is check the date?

400

What temperature should poultry reach when cooking?

What is 165 degrees Farenheit?
400

True or False: You should always attempt to put out the fire yourself

What is false?

500

Why is handwashing so important for food workers?

What is it prevents the spread of pathogens and contamination of food?
500

Where should you use sanitizers when there is ready to eat food nearby?

What is away from the ready to eat food

500

Name some liquids that are spill hazards in the kitchen?

What are grease, water, oil, and food?

500

How many hours TOTAL should food cool from 135 degrees to 41 degrees Farenheit?

What is 6 hours?

500

What conditions are not safe to put out a fire?

What is when the fire is three feet tall and three feet wide?

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