Contamination
What is the simplest and most important thing you can do to prevent contamination?
Wash your hands!
What is an example of physical contamination in food?
Hair, earrings, eyelashes, etc. in food
What are the 2 most critical factors that affect the safety of food?
Time and temperature!
After a bathroom break, where should you wash your hands?
In the restroom and then AGAIN at the front counter sink before returning to your work station.
What is an example of biological contamination in food?
Bugs in lettuce, molded strawberries, etc.
What is the temperature danger zone of food?
40oF - 140oF
When a guest has an allergy, it is important to do what before making their food?
Change your gloves!
What is an example of chemical contamination in food?
Restroom cleaner is used in the raw chicken area, pesticide residue on food prep countertops, etc.
What should the internal temperature of chicken reach in order to kill off bacteria?
165oF or above
What are the 3 colors of the different types of floor cleaning equipment and where should they be used?
RED - Restrooms
BLUE - Dining Room
YELLOW - BOH
What are the 3 types of cross contamination?
Physical, biological, and chemical!
Of the following items which is NOT a time/temperature controlled (TCS) food: Cheese, hashbrowns, cookies, lettuce, or nuggets?
Cookies! They are able to be safely served hot or at room temperature.