Handwashing/Gloves
the length of time to wash hands with soap.
What is 20 seconds?
The maximum number of hours between checking refrigeration in coolers.
What is 4 hours?
The process of transferring bacteria from one product to another.
What is Cross Contamination?
The storage location for chemicals
What is keep non-food products segregated from food and paper products?
The meaning of "FIFO".
What is "first in, first out"?
The correct temperature to wash your hands.
What is 110 degrees?
The degree scale in the Temperature Danger Zone.
What is 40-140 Degrees?
The definition of TCS Foods.
What is Foods that need time and temperature control to limit pathogen growth?
The meaning of the acronym MSDS
What is Material Safety Data Sheet?
This is the food safety standard for your hair while working in the restaurant.
What is, Must be totally restrained, cannot fall in front of your face when leaning forward?
The tasks allowed to be done in a hand washing sink.
What is only hand washing?
The temperature soup is brought to when heated and for how long.
What is 165 degrees for 15 seconds?
The greatest source of contamination.
what is our team members?
The height off the floor items should be stored.
What is no lower than 6"?
Name three times your hands must be washed in a restaurant.
What is after clocking in?
What is after handling money?
What is after restroom usage?
what is handling raw or non-food items?
What is touching trash?
What is after eating or smoking?
Needs to be done every time you put gloves on.
What is was your hands?
The process and times followed to properly cool hot soups.
What is an ice bath? 140 to 70 degrees within 2 hours and 70-40 degrees with 4 hours?
List three most common causes of contamination.
Bacteria
Cross Contamination
Chemical Contamination
Unclean equipment/food contact surfaces
Pests
The procedure for all items not in their original container.
What is clearly marked as to contents and date? NSF container for food products.
The Health Inspector will ask to see this regarding pest control.
What is a pest control binder which contains list of all inspections and actions taken?
The correct method to turn off the water.
What is using a paper towel?
Maximum depth soup should be held in a container to effectively cool through the Temperature Danger Zone.
What is 2"?
The 6 requirements for bacteria survival and growth (FATTOM).
What is Food, Acid, Temp, Time, Oxygen, Moisture?
The 1" rule.
What is, not filling an insert above 1" from the top of the container?
Three reasons why proper food safety and sanitation practices are critical.
What is the severe impact of food borne illness?
What is "Guests rank sanitation = food quality"?
What is costs/waste increase due to food spoilage?