Chapter 1
What does PIC stand for?
Person in Charge
Fill in the blanks... ______ must be trimmed and _____ must be restrained.
nails, hair
Cold foods should be kept at or below ___ degrees
41
The spread of bacteria from raw meats to ready to eat foods
Cross contamination
Uses soap and water to remove dirt
Cleaning
The key to any kitchen
Cleanliness
Number of steps in proper handwashing
six
Hot foods should be kept at or above ___ degrees
135
Use separate _________ ___________ for raw meat and ready to eat foods
Cutting boards
Uses heat or chemicals to kill germs
Sanitizing
The number of people who die from foodborne illnesses each year
3,000
________ ____________ is not a substitute for hand washing.
Hand sanitizer
When working with food, work quickly with _________ batches.
small
Cooked food can become infected by bacteria from _____ _______.
Raw food
Always ____ dry dishes.
Air
The number of people who get sick from foodborne illnesses each year
48 Million
Name 2 times you should wash your hands while working in the kitchen.
After using bathroom, after touching face or nose, after handling raw meat, after handling garbage, after using chemicals, after a break, before food prep
The safest method for thawing food
In the refrigerator
Cooking does/does not kill all bacteria in food.
does not
Pots, pans, cups and bowls must always be stored ______ ______.
Upside down
People at most risk of contracting foodborne illnesses
YOPI- Younger than 5, Older than 65, Pregnant women and Immune Compromised
What is the 24 hour rule?
After being sick stay home until you have no symptoms for 24 hours.
Improper __________ is another way for bacteria to grow.
Cooling
Meat should always be stored above/below other foods.
Below
______ should never be added to sanitizers, which should always be mixed according to label directions.
Soap