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, rinse hands and arms thoroughly, and dry hands and arms.
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 preparing food.

Examples: keeping raw meats separate from ready-to-eat items, washing your hands often, and properly sanitizing all surfaces and tools.

200

What are three instances when you should use gloves in the kitchen?

Handling ready-to-eat foods; covering cuts or wounds on hands; when switching between raw and cooked foods

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 should you do if you notice cross-contamination has happened?

When in doubt, throw it out.

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 the 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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