Miscellaneous
What does FIFO stand for?
First In First Out
List 3 hazards in food safety
-biological
-physical
-chemical
How should you have yiur hair when cooking?
In a hair band or hair net
What does the A in HACCP stand for?
Analysis
What is the first step in the flow of food?
receiving
-under running water
- in a microwave
- in a refridgerator
What is cross contamination?
Transferring pathogens from incorrectly cleaning surfaces.
When should you change your gloves when cooking?
-before beginning a different task
- after handling raw meat or poultry
- if they become dirty or torn
What is an example of a biological hazard?
Bacteria, parasites, pathogens, viruses
Foods that are purchased by a restaurant need to come from what?
A reputable source
Leading cause of a food-borne illness
time and temperature abuse
What temperature is considered the danger zone?
41F-135F
List the 5 steps of washing your hands in order
1 Wet hands and arms
2 apply soap
3 scrub hands and arms vigorously for 20 secs
4 rinse hands and arms
5 dry hands and arms
what is one step of HACCP?
-conduct a hazard analysis
- determine critical control points
- establish critical limits
- establish monitoring procedures
- identify corrective actions
- establish procedures for record keeping and documentation
- verify that the system works
What are perishable foods?
foods that must be properly wrapped and kept cold until they arrive at your restaurant
What is a food-borne illness?
disease transmitted to humans by food
What does FAT TOM stand for?
Food
Acidity
Temperature
Time
Oxygen
Moisture
What is the most important rule in hygiene?
Hand washing
what does a critical control point do?
Specific points in the process of food handling where you can prevent, eliminate, or reduce a hazard
Where should you store chemicals?
In a cabinet away from the food
Food that is staying too long at a temperature that is good for pathogens to grow is called..
Time- temperature abuse
A multi-celled organism that are far larger than bacteria or viruses
Parasites
What is one piece of jewelry you CAN wear while cooking?
Plain band ring
What does it mean to establish critical limits?
indicates when food is at an unsafe temperature
What is the flow of food?
the route food takes from the time a kitchen receives it to the time it is served to the customer.