Cleaning & Sanitizing
What is the difference between Cleaning and Sanitizing?
Cleaning: removes food and dirt from surfaces
Sanitizing: reduces pathogens on surfaces to safe numbers.
_______ thaw TCS food at room temperature.
NEVER
NEVER use old _______ containers to store food!
Chemical
Wash your hands for __________ or sing the _______________ song.
20 seconds, Happy Birthday song
What is the minimum internal cooking temperature and time for poultry?
165 degrees Fahrenheit for less <1 second
What is the process of cleaning and sanitizing, in order? Use the words below.
Wash, scrape, air-dry, rinse, sanitize.
Scrape, wash, rinse, sanitize, air-dry.
Food that needs time and temperature control for safety is called_________.
TCS food.
Do not use _______ hands to handle RTE food.
Bare (hands)
How long do you SCRUB your hands with soap?
10 to 15 seconds.
What is the minimum internal cooking temperature and time for seafood?
145 degrees Fahrenheit for 15 seconds.
What are the signs of pests?
Droppings, nests, damage to products
What is the TDZ?
Temperature Danger Zone is 41 degrees Fahrenheit to 135 degrees Fahrenheit.
How far off the ground do you need to store food and non-food items?
6 inches
Is it okay to use hand antiseptics instead of washing your hands?
NO!
What is the minimum internal cooking temperature and time for Ground meat?
155 degrees Fahrenheit for 17 seconds.
Do NOT clean garbage containers near prep or food-storage areas.
Elderly, Preschool age children, and immune compromised.
What are examples of RTE food?
Anything that is ready to eat...sandwiches, pastries, cooked and ready to eat foods, etc.
How do you properly cover an infected wound on the hands or wrist?
Cover the wound with a bandage or finger cot that prevents fluids from leaking out and then place a single-use glove over the cover.
What is the minimum internal cooking temperature for whole cuts of Pork, beef, veal, and lamb?
145 degrees Fahrenheit for 4 minutes.
What is the correct temperature of the first sink in the three-compartment sink?
110 degrees Fahrenheit
TCS food must be cooled correctly before storing. First cool food from _____ degrees F to ______ degrees F within ______ hours. Then cool it to ______ degrees F or ______ degrees F in the next ______ hours.
135F to 70F within 2 hrs
then 41F or lower in next 4 hours.
What are the Big 8 ALLERGENS?
Milk and dairy products, eggs and egg products, soy and soy products, wheat, tree nuts (ex. pecans, walnuts, coconut), peanuts, shellfish, and fish.
If you are sick tell your manager if you have any of these symptoms:
Vomiting, diarrhea, jaundice (yellowing of skin and eyes) or a sore throat with fever.
135 degrees Fahrenheit