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 type of jewelry is permitted while handling food?

A plain band ring.

200

When it comes to buffets, what is needed to protect the food? Each item on the buffet has to have its own _______ & ________

Sneeze guard protects food, each item needs its own tongs/utensils and label

200

What are the 3 ways you can thaw food?

1. In a cooler at 41 degrees or lower 2. In a microwave 3. Submerged under cool RUNNING water

200

List 2 ways you can prevent cross contamination while serving food. (Front of the house)

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

How can you make sure that sanitizers are effective?

USE A TEST KIT/ TEST STRIPS: 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 is used on each cutting board: Red, Yellow, Blue, White, Tan

red- Raw meat / Yellow- Raw poultry/ Blue- Raw seafood / White- Breads & Cheeses / Tan- Prepared Foods

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

Where are the following foodborne illnesses found? Salmonella, E.Coli, Botulism, Parasites

Salmonella - raw poultry / E.Coli- Ground beef/ Botulism- Dented Cans / Parasites- Fish, Pork, Wild Game 

400
What is the danger zone?
The temperatures where pathogens grow well. The temperatures are 41 degrees F to 135 degrees F.
400

List the common food allergens we saw on the Food Allergies video. (List the Big 9 Food allergens)

Milk, Eggs, Fish, Crustacean Shellfish, tree nuts, peanuts, wheat, soy beans, sesame

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 are the proper steps for washing your hands?

Wet hands and arms, apply soap, scrub hands and arms vigorously, rinse hands and arms thoroughly, and dry hands and arms.

500

What are 6 factors that effect bacterial growth?

F-A-T-T-O-M

500

What are three things that should be on a label, when labeling foods?

Name of the item, date item is prepared, use by date, and/or reheating instructions,  

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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