Personal Hygiene
Time and Temperature
Patient Safety
Food Safety
Storage

100

The 5 things should employees do when starting their shift?

Wear a clean uniform

Remove any jewelry

Put on hair covering

Put away phones

Wash hands


100

What is the correct temperature for a refrigerator?

36-38 degrees, under 40 degrees

100

What are 2 patient identifiers?

Ask patient to GIVE YOU their name and birthdate


You can also ask for medical record #

100

What are the steps to follow when getting your red and green buckets

Clean and sanitized buckets

green is detergent and red is sanitizer

check the level of concentration

towels are not left on counters

recheck -generally 2 hrs

100

What do you need to do when placing a food item in a refrigerator?

wrap, label, and date

always

200

The correct process way to have a beverage in the Food Service Department

Cup, lid, and straw

Place in designated area

200

What is the correct temperature for cooking chicken?

165 degrees

200

True or false, the food on the tray does not need to be covered when being transported to a patient?

Food items need to be covered

Best practice is to also cover the silverware


200

True or false, tomatoes are the only vegetable allowed to be rinsed off in a hand sink?

False, no vegetables are rinsed in hand sink.  

Only hands are washed in hand sink

200

What is FIFO?

First in, First out

300

What are the steps to washing hands?

Rinse hands with warm water (100 degrees)

Add soap and scrub for 20 seconds

Rinse hands

Using a disposable towel, dry hands and turn off faucet

300

What is the correct hot holding for both the hot line and in a hot box?

140 degrees +

300

True or false, you should wear gloves when delivering a tray to a patient

false

gel in and gel out is best

300

Who is responsible for cleaning food contact surfaces such as the counter in the grill area- the am cook or the pm cook?

Both.  Each staff member cleans their area prior to starting their work

300

What is the 18 inch rule

we need to have 18 inches from the ceiling to the top of any shelving

400

Name 5 instances when you need to change your gloves

After using the restroom; repeat when you get into the department

Taking out the garbage or touching garbage cans

Between jobs/tasks

Touching body/hair

Torn or soiled gloves


400

What temperature do you reheat food to?

165 degrees

400

When delivering a patient tray to a diabetic, what are the current steps?

Take to nurse's station and alert the nurse for delivery

400

You are able to keep a chemical like window cleaner at your station as long as it is in a spray bottle container.  True or False

False.  You cannot keep any chemicals at your station.  Use what you need and return to chemical area

400

What is the Temperature Danger Zone?

41-135 degrees- pathogens grow in this temperature range.  We want to avoid as much time as possible in this range.  4 hrs is when we have to throw it out.

500

When do employees have to inform management when they show symptoms?

Vomitting

Diarrhea

Sore throat and fever

Infected wound or boil

Jaundice (yellowing of skin or eyes)

500

Describe the temperature requirements for cooling foods

First, cool food from 135 degrees to 70 degrees within 2 hrs

Second, cool it from 70 degrees to 41 degrees or lower in the next 4 hrs

500

When you are asked what you woudl do if there is a fire, you should say...

No matter where they indicate the fire is or you are, you follow RACE

Rescue

Alarm

Confine

Extinguish or Exit


500

What is PASS

for fire extinguishers-

Pull

Aim

Squeeze

Sweep


500

True or false, when storing meats and eggs in the fridge or walk-in, you can place eggs above raw beef or pork.

False, raw chicken, turkey, and eggs must be stored below raw beef, pork, and even fish; as well as any ready to eat items