Food Safety
Personal Hygiene
Controlling Time and Temperature
Preventing Cross-Contamination
Cleaning and Sanitizing
100
Leaving raw chicken breasts on a prep table to thaw
What is time-temperature abuse?
100
What is the proper time range for proper hand washing?
What is 10-15 seconds?
100
Food that requires time and temperature control for safety?
What is TSC food?
100
List 2 of the 4 ways discussed to prevent cross-contamination.
What are: Store food only in designated food storage areas. Store food and non food items away from walls and at least 6 inches off the floor. Wrap of cover food before storage Never use old chemical containers to store food Store ready to eat food separate from raw if possible. If not possible, store in the appropriate order, according to minimum internal cooking temperature.
100
What surfaces in a kitchen MUST be cleaned and sanitized?
Any surface that comes in contact with food.
200
What is the transferring of pathogen from one surface or food to another?
What is cross-contamination?
200
How should you keep your fingernails when working in a kitchen?
What is short and clean?
200
List 3 TCS foods.
Milk and dairy products Poultry, and Meat Fish and shellfish Baked potatoes Tofu or other soy protein Sprouts and sprout seeds Sliced melons, cut tomatoes, cut leafy greens
200
List the proper order to store food in a refrigerator, from top to bottom.
Ready to eat Seafood Whole cuts of meat Ground meats and ground fish Poultry
200
What is the difference between cleaning and sanitizing?
Cleaning removes food and other dirt from a surface. Sanitizing reduces pathogens on a surface to safe levels.
300
Letting food stay too long at temperatures that are good for pathogen growth.
What is time-temperature abuse?
300
List 2 times when a glove change is necessary.
As soon as they become dirty After handling raw meat, seafood, or poultry and before handling ready to eat food Before beginning a different task After an interruption, such as taking a phone call.
300
Why must TCS food be kept out of the temperature danger zone?
Pathogens grow well in this temperature range.
300
List 4 of the big 8 food allergens.
Milk Eggs Soy Fish Tree nuts Peanuts Crustacean shellfish Wheat
300
What should you do if you see signs of of pests in the restaurant operation?
Notify manager immediately, as pests carry pathogens that can make people sick.
400
Sneezing or coughing on food or food prep surfaces
What is poor personal hygiene?
400
Give 3 times when you would wash your hands.
Using the restroom, handling raw meat, poultry or seafood, taking out garbage, touching your face, body or hair, touching your apron or clothing, sneezing or coughing into a tissue, handling chemicals, clearing tables, handling money, smoking, eating or drinking, chewing gum or tobacco, leaving the kitchen or prep area.
400
What is the minimum internal temperature for cooked poultry?
165F for 15 seconds
400
List 2 things as a server you can do to keep a person with a food allergy safe.
Tell customer how each dish is made. Tell customer of any "secret" ingredients contain a food allergen. Suggest menu items that don't contain the allergen. Identify the allergen special order. Clearly communicate the allergen to the kitchen. Hand deliver special meal to the guest, separately from the other food to prevent cross-contact.
400
How do you ensure that a sanitizer is effective?
Check for proper water temperature Test to make sure solution is at proper strength Keep surface contact with solution for the proper amount of time Allow sanitizer to air dry when spraying onto surfaces like prep tables
500
What are the 3 types of environmental hazards we are concerned with in a kitchen?
What are physical, chemical and biological?
500
List the 4 things that should always be present at a hand-washing sink.
What are: Single use paper towels or hand dryer Hot/Cold running, potable water Hand soap Trash can
500
List the 2 time requirements for properly cooling TCS food.
135F-70F in the first 2 hours, then 4 hours to go from 70F to 41F.
500
List 2 ways to safely prep food for people with food allergies.
Check recipes and ingredient labels to ensure the allergen is not present Wash, rinse, sanitize cookware, utensils, food prep surfaces and equipment before prepping the food. make sure the allergen does not touch anything for thee customers, including food, beverages, utensils, equipment and gloves. Wash hands and change gloves before prepping their food Use equipment assigned for prepping the allergen special order. This includes separate fryers and cooking oils when frying food.
500
List the 5 steps to properly clean AND sanitize surfaces.
Scrape food from surface Wash the surface Rinse the surface Sanitize the surface Allow surface to air dry
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