Importance of Food Safety
What does PIC Stand?
Person in Charge
What is the most important hygiene practice?
Handwashing
What does TCS stand for?
Time and Temperature for Safety Foods
What is cross contamination?
Cross contamination is the spread of contaminants from one food or surface to another
Foods obtained by BLANK BLANK are never appropriate to serve to customers.
Unsafe Sources
What are the three hazards that cause foodborne illness
Biological, Chemical, Physical
What are the 6 steps to proper handwashing?
1.Get hands wet
2. Apply Soap
3. Scrub Hands 10-15 seconds
4. back of hands and between fingers
5. Rinse Hands
6. dry hands using a disposable towel or air dryer
What is the temperature range in which bacteria can grow rapidly also know as the temperature danger zone?
41-135 F
What foods should be prepped on color coded cutting boards?
White, Blue, Brown, Red, Yellow, Green
White- Dairy Products
Blue- Fish and Seafood
Brown-Cooked foods
Red- Raw meat
Yellow- Raw poultry
Green-fruits and vegetables
Packaged and canned foods that are opened, rusty, or severely damaged are not in BLANK condition and BLANK be returned or thrown away.
good condition must be returned or thrown away.
What are the three signs of contaminated food?
appearance (look), taste, and smell
What are 5 important hygiene practices that all employees must follow?
1.Arrive to work with clean appearance and clean clothes
2. Hair must be effectively restrained
3. Long beards must be restrained
3.Fingernails must be trimmed
4. Gloves must be worn over nail polish or artificial nails
5.No watches, rings or other jewelry
How do you determine whether you have cooked something to the correct internal temperature?
by using a probe thermometer
Where should soaps, sanitizers, cleaners, and pesticides be stored
What temperature should foods being delivered from food vendors be kept at during delivery?
41F
What are three populations that are high susceptible to food-borne illnesses?
YOPI- younger than 5 , older than 65, immune compromised, and pregnant
Food handlers can prevent bare hand contact with ready-to-eat foods by using?
utensils, deli paper, single-use gloves
What are the correct cooking temps for the following foods?
Meat Pork or Beef Roasts
Fish
Ground meats
Poultry Chicken, Turkey or Ground Poultry
Meat Pork or Beef Roasts 145F (for 3 mins)
Fish 145F (for 15 seconds)
Ground Metas 155F (for 15 seconds)
Poultry Chicken, Turkey, or Ground Poultry 165F (for 15 seconds)
What are the 3 steps when washing dishes in the 3 compartment sink?
Wash, Rinse, Sanitize
What are the 8 Most common food allergies?
Milk, Soy,Eggs, What, Peanuts, Nuts, Fish Shellfish
Ready to eat foods are foods served without additional washing or cooking to remove germs. List some examples of ready to eat foods
slice fruits, vegetables, salads, sanwiches, baked goods, tortilla, ice in drinks or food
What are three safest thawing methods for food?
In cold water, In the refrigerator, as a part of the cooking process
How do you properly dry dishes?
Air drying