Personal
Hygiene
Hygiene
Never wash or reuse
What are...Single use gloves?
dish washing technique in BOH
What is...a Three Compartment Sink?
Mixed with chemicals and water
What is...Sanitizing solution?
41 degrees or lower
What is...refrigeration temp?
Dissolves in water
What is...a food label?
Must be warn when working in the BOH
What is...a Hairnet?
200-400ppm.
test the concentration of sani solution
What is...test kit?
Running water
Store immediately after being received
what is...deliveries?
Prevents the spread of food borne illnesses
What is...Washing Hands?
Stored with handles facing up
What are...utensils and flat wear?
Red
what is...sani pale?
41 degrees to 135 degrees
What is...temperature danger zone?
FIFO
what is...proper method of stock rotation(First in First out)?
Cover it correctly with a bandage and a single use glove, or other impermeable cover like a finger cot
What is...an open wound?
reduces pathogens on a surface so they are at a safe menu
What is...Sanitizer?
A breeding ground for bacteria to be transferred to other surfaces
What is...wiping cloths?
165 degrees
What is...poultry cooking temperature?
Top shelf of fridge storage
What is...ready to eat foods?
All team members must wear
What is...closed toed non slip shoes?
Must be kept separate from food, equipment, utensils and linens
What are...Chemicals?
leak proof, waterproof, and pest proof.
what are...indoor trash and recycling containers?
Must be thrown away?
What is...Food that has become unsafe?
The spread of pathogens from food or unwashed hands to prep areas, equipment, utensils, or other food.
What is...Cross contamination?