Basic Sanitation
What are the basic steps of washing hands?
Apply soap, wash 20 sec, rinse, and dry with a disposable paper towel.
4 hours
What is the maximum length of time that prepared foods may be held in the temperature danger zone is?
What temperature is the danger zone?
41ºF-135º
What type of contaminant are metal shavings, rubberbands, glass, rocks, or sand?
Physical
Food Handlers Certification
What is the minimum certification needed for working with food?
When food handler need to change gloves?
Working with raw meat
Be cooled rapidly then refrigerated
What should happen with Hot food required for service the next day?
Minimum of 135º or above
Which is an example of a biological hazard
A) Pesticides
B) Cleaning agents
C) Bacteria
D) Metal shavings
HESSSN Hepatitis A (Hand Washing), E Coli (Beef), Salmonella Typhoid (Fever), Shigella (Fecal), Salmonella NT (Non-typhoical), Norovirus (Cruise ship)
What are The Big Six Food Pathogens?
When preparing food, any cuts and wounds should be?
Covered with a bandage and a disposable glove
Every 4 hours, when in constant use
How often should a prepping surface be cleaned?
On the very Bottom shelf
Where should you store raw meat in the refrigerator?
How can you prevent an allergen from getting into customers food?
Train staff on how to deal with guests with allergies and make sure that all staff know to ask for help if they are unsure whether a menu item contains an allergen
Jaundice, Hepatitis A or Salmonella Typhi
What must be reported if you have it?
What does a sanitizer do?
Kills Bacteria
165ºF
What temperature Poultry should be cooked to and help for 1 second at?
What practices can prevent cross contamination?
Cleaning and sanitizing equipment after each use
Upside down on a sanitized shelf.
How should sanitized glasses be stored?
Which food item is considered TCS food
What is the minimum tempature for handwashing water?
100°F
What is the purpose of using testing strips with chemical sanitizers?
To check concentration
How should utensils be stored during service? Include temperature
In a sanitizer solution or hot water above 135° F
How does hair get into ones food?
No hair restraint, and net
What is the proper way to calibrate a thermometer?
Place it in ice water and adjust to 32°F