Food Safety
What are the 3 types of hazards?
Biological, Chemical and Pysical
What are the 5 steps of handwashing?
1- Wet Hands
2- Apply Soap
3-Scrub for 10-15 seconds
4-Rinse
5-Dry with single-use-paper towel
What is time & temperature control?
Time & temperature control is limiting how long food spends at incorrect temperatures.
What should ready-to-eat food not touch?
Do not let ready-to-eat food touch surfaces that have come in contact with raw meat, seafood or poultry.
What 2 color buckets are in the kitchen?
A red bucket and a green bucket.
How do people make food unsafe?
Purchasing food from unsafe sources, Poor personal hygiene, Time and temperature abuse, cross contamination and Poor cleaning and sanitizing
When do we wash our hands?
After handling raw meat, poultry or seafood after touching your hair, face or body after Sneezing, coughing or using a tissue after handling chemicals that can make food unsafe after clearing tables or busing dirty dishes before putting on gloves at the start of a new task after handling service animals or aquatic animals after chewing gum or tobacco after leaving your prep area and before returning to your prep area after touching anything else that may contaminate your hands
What is the temperature danger zone?
The temperature danger zone is between 41 degrees and 135 degrees.
What should you do to work surfaces, utensils and equipment between each product?
You should clean and sanitize work surfaces, utensils and equipment between each product.
What temperature should the water be?
The water should be hot or cold.
How do we make food safe?
Don't transfer pathogens from your body to food control the time & temperature of food don't transfer pathogens from one surface to another don't transfer pathogens from one food to another clean & sanitize surfaces correctly
What do we use when handling food?
Only use single-use gloves when handling food.
What should you do if you find food at incorrect temperatures?
If you find food at incorrect temperatures put the food aside, and tell your manager.
What should you not let customers get?
Which type of water should be in both buckets?
Hot water should be in the green bucket and cold water should be in the red bucket.
What is cross contamination?
transfering pathogens from one surface or food to another
Why do we have to keep our fingernails short and clean?
Long fingernails can be hard to keep clean.
How do we measure the temperature?
If you are going to control time and temperature, you will need a thermometer, and you need to know the correct way to use it.
How should you act if cross contamination happens?
Act quickly if cross contamination happens.
What do you do after you put water in the bucket?
You put soap in the green bucket and you put sanitizer in the red bucket.
What is your role in the kitchen?
your role in the kitchen is keeping food safe
What piece of jewelry is allowed to be worn in the kitchen?
Only a plain band ring is allowed to be worn in the kitchen.
How to check the temperature of the food correctly?
Stick the thermometer into the thickest part of the food.
Why should you ask your manager if you don't know what ingredients are in the food?
You should ask your manager if you don't know what ingredients are in the food because the food may have a food allergen.
How do you dry the surface after cleaning and sanitizing it?
You should let the surface air-dry after cleaning and sanitizing it.