Health & Hygiene
Time & Temperature
Pest Elimination
Cross Contamination
Sanitation
100
Joey arrives to work. Immediately, he clocks in and asks the shift leader where his position is at. He puts on gloves and begins working at the breading station.
What did Joey do wrong?
He did not wash his hands before starting his shift
He did not put on proper attire: yellow apron, or hat
100
What is the temperature danger zone?
Harmful bacteria multiples and grows between 41-135 °F
100
T/F? Pests like cockroaches and rodents carry diseases like e.coli and salmonella that can get into the food.
True
100
What is cross-contamination? And how does most contamination occur
A. Contaminated water
B. Airborne
C. Through people
D. Contaminated animal products
Contamination: Presence of harmful substances in food.
C. Most contamination occurs from people
100
What's wrong with this picture?
Refrigerator door left open.
Food items in refrigerator door not covered properly
Food items in the refrigerator not date and labeled
Cut meat is contaminated products in the refrigerator.
Soiled floor
Contamination of plated food
200
Caitlyn started a new batch of fries in the fryer. While they were cooking, she checked her phone. Her manager was coming, so she quickly put it away and began to look busy by pushing down the trash in the trash can to make more room. The fries were done, and she began packaging them.
What did Caitlyn do wrong? What should she have done?
She did not wash her hands after checking her phone and pushing down the trash.
She should not have looked at her phone and used the time to take out the trash. After taking out the trash, she needed to wash her hands and put on new gloves.
200
Jalen works as a food bagger. As he grabs a salad from the refrigerator, he notices it feels warm. He reads the thermometer placed in the fridge as 55°F. Is this a safe temperature? If not, what should it be at?
No, should be at 40°F
200
Mario takes out the trash. After lifting the bag out of the trash can, he notices a pile of food debris in the bottom of the trash can. He thinks if I place another trash bag over it, no one will notice, which will keep bugs from getting into it. Is Mario, right?
No, he should clean the trash can.
200
A prep cook stores a bottle of sanitizer on a shelf above the prep table to eliminate motion waste from leaving the prep table. To prevent contamination, what should be done differently?
Store the sanitizer bottle away from the prep area, in a designated area.
200
What is the difference between cleaning and sanitizing?
Cleaning (degreasers, detergents) removes food and dirt from surfaces, whereas sanitizing (quaternary ammonium) reduces pathogens on a surface to safe levels.
300
Gabe, a restaurant manager, notices his team members using the designated handwashing sinks to rinse dishes and dump out drinks.
Is there an issue that Gabe should address? What should he say?
Yes, handwashing sinks should only be used for handwashing.
300
Maverick has the responsibility of cooking chicken in the restaurant. Following the procedure, he knows once a pan of chicken is cooked to start the timer for a monitoring period and then take the temperature. He sticks the thermometer into the thickest part of the filet and it reads 160°F. Should he serve the chicken?
No, he needs to discard that piece, sanitize the thermometer, and temp the next biggest filet. The final cooking temperature of chicken is 165°F.
300
John takes out the trash to the dumpster. He lifts the lid up and throws the bag in. He returns to his position after washing his hands.
Does John need to take further action before returning to his position?
Yes. He forgot to shut the dumpster lid. This invites all kinds of pests.
300
Emma works in the dining room area. She is new to her job. She knows it is important to wipe down the tables with sanitizer for guests. She goes to the sanitizer bucket to grab a towel; however, there are none. She does not know where the towels are but remembers seeing one in the kitchen sink. She goes and grabs that towel to clean the tables.
What did Emma do right? What did Emma do wrong?
Right: Knows what to use to wipe down the table
Wrong: Did not ask for assistance in locating towels, grabbed a used one that could have been used for other purposes that might cause cross-contamination
300
T/F? The stronger the sanitizer solution, the more effective.
False, solutions too high in sanitizer can be harmful
400
Name 5 symptoms that would exclude someone from work.
1. Sore throat with fever
2. Vomiting
3. Diarrhea
4. Infected wound or boil that is draining unless properly covered
5. Jaundice (yellowing of the skin)
6. COVID-19 symptoms
400
How long can food stay in the temperature danger zone before being thrown out?
four hours
400
Name three ways to eliminate pests
1. Take out the trash often
2. Do not leave food out overnight
3. Clean up food spills/ food prep areas thoroughly
4. Keep dumpsters shut
5. Cover foods in refrigerators
6. Keep foods off of the floor
7. Clean areas around trash can/ dumpster
400
Ashlynn prepares drinks for customers. While making drinks for the customers, she decides she wants a drink as well. She takes several sips and adjusts her straw with her hand. She then makes more drink orders.
Is this cross-contamination? If so, how?
Yes, it is. She should not have a personal drink in food prep areas as small drops of saliva can contain thousands of pathogens. This can be transferred from contact as she prepares new orders.
400
Maria has been instructed to wash the dishes after the breakfast rush. She notices a huge pile of dishes. Overwhelmed, she starts loading as many dirty dishes as possible into the dishwasher. She takes the clean dishes out and reloads new dishes. Between washes, she dries the dishes with a towel and then stores them right-side up.
Identify all five problems with this situation.
1. Too many dishes in the dishwasher
2. Not pre-rinsing dishes
3. Not washing hands before taking out clean dishes after touching dirty dishes
4. Drying dishes with a towel
5. Storing dishes right-side up
500
John works in the kitchen. It's Monday morning before his 6 am shift. He wakes up late and realizes he forgot to wash his uniform. He thinks nobody is going to know and puts on the dirty uniform. The shift is busier than usual, and he is rushed to take a 10-minute break. To save time, he does not take off his apron. On his break, he eats and uses the restroom. Upon returning, he washes his hands but is careful not to get his new Apple watch wet. He then returns to his position.
How would you correct John?
1. Instruct him to wear a clean uniform
2. Tell him to take off his apron during break/restroom
3. Uniform check; tell him to take off his jewelry/watch when handling food.
500
Hold hot foods at ____ °F
Hold cold foods at _____ °F
1. 140°F or higher
2. 41°F or lower
500
T/F? Using the First In First Out (FIFO) method to rotate products is pest prevention.
True
500
T/F? Sanitation at the floor level is not important as you do not work off of these surfaces?
False!!!
500
How often should sanitizer be replaced?
Every two hours