Good Personal Hygiene
Food safety is important
Controlling time and temperature
Preventing Cross Contamination
Cleaning and Sanitizing/ Job Specific tasks
100
What kind of sinks should you wash your hands in?
Designated handwashing sinks
100
Name the three types of hazards that can cause food to become unsafe.
Biological, chemical, and physical
100
Give three examples of food that are likely to become unsafe.
Eggs, milk and dairy products, fish, baked potatoes, tofu, sprouts/sprout seeds, sliced melons, cut tomatoes, shellfish, etc.
100
What is the definition of cross-contamination?
The transfer of pathogens from one surface to another.
100
Give an example of an item that would need to be cleaned and sanitized in the kitchen.
Examples include: knives, stockpots, cutting boards, etc.
200

What are the proper steps for washing your hands?

Wet hands and arms, apply soap, scrub hands and arms vigorously for 20 seconds, rinse hands and arms thoroughly, and dry hands and arms with a paper towel.

200
What is a biological hazard?
A living organism that you cannot see, smell, or taste. Can become a pathogen.
200
What are the four ways you can thaw food?
1. In a cooler at 41 degrees or lower 2. In a microwave 3. Submerged under 70 or lower degree water 4. As a part of the cooking process
200
List 2 ways you can prevent cross contamination while serving food.
Examples: Hold dishes by the bottom or edge, hold glasses by the middle, bottom, or stem, hold utensils by handle, never scoop ice with your bare hands or a glass, etc.
200

List 3 ways you make sure that sanitizers are effective?

Make sure the water is the right temperature, make sure you have used to right amount of sanitizer, use a test kit to check the strength, and make sure you leave the items being sanitized in the sanitizer for the right amount of time.

300
Give three examples of when you would need to wash your hands.
After touching your face, after using the bathroom, after sneezing etc.
300
Give three examples of physical hazards.
hair, bones, fruit pit, fingernail, metal shavings, etc.
300
Where should you measure the temperature of foods?
In the thickest part of the food, several times.
300
What are the three steps you should take if you notice cross contamination has happened?
1. Do your best to fix the problem. 2. Set aside the contaminated item so no one can use it. 3. Ask your manager what to do.
300
List the steps to clean and sanitize surfaces
1. Scrape or remove food from the surface 2. wash the surface 3. rinse the surface 4. sanitize the surface 5. allow the surface to air dry
400
Name two things that cannot be on your fingernails when handling food.
nail polish and fake nails
400
Give three examples of biological hazards
Bacteria, Fungi, Parasites, Viruses
400
What is the danger zone?
The temperatures where pathogens grow well. The temperatures are 41 degrees F to 135 degrees F.
400

List 5 common food allergens.

Milk Soy Eggs Fish Tree nuts Peanuts Crustacean Wheat

400
What temperatures should you receive cold food and hot food at?
cold- 41 degrees F or lower hot- 135 degrees F or higher
500
What type of jewelry is permitted while handling food?
A plain band ring.
500
What are the four ways people make food unsafe?
1. Poor personal hygiene 2. Time-Temperature Abuse 3. Cross Contamination 4. Poor cleaning and sanitizing
500
How cold should you keep cold food and how hot should you keep hot food?
Cold food- 41 degrees F or lower. Hot food- 135 degrees F or higher.
500
How far do utensils and equipment that touches food need to be stored off of the ground?
Six inches.
500
List what should be in each sink of a three-compartment sink
1. water thats 110 degrees or hotter and soap 2. just water 3. water and sanitizer
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