Health & Hygiene
How long should hands, nails, and forearms be washed?
20 seconds
What area of the Food Safety Question Bank is related to pest prevention?
Low-Risk items
What is the Temperature Danger Zone?
40F-140F
When does cross contamination occur?
When harmful contaminants are transferred from one food or surface to a previously uncontaminated food or surface
What is the correct color coding for cleaning equipment in the restaurant?
Red: Restrooms
Blue: Front Counter/Drive-Thru
Yellow: Kitchen
What PPE is required when cleaning up a FOH bodily fluid spill?
Three pairs of gloves
One disposable apron
What are the 4 essentials of pest prevention?
Prevent
Exclude
Starve
Trim
Chicken is cooked to an internal temperature of ___ or higher for ___ seconds to kill any bacteria
165F; 15
What are the three additional types of contamination that occur within the restaurant
Chemical
What is the difference between cleaning and sanitizing?
Cleaning physically removes visible dirt, germs, dust, oil, food particles and stains
Sanitizing reduces the presence of foodborne illness-causing bacteria on a clean surface to a safe level
What facial piercings are allowed in the restaurant?
Ears, but limited to simple metal studs with no attached decoration or gemstones, and no dangling or hoop earrings.
Nostrils, but limited to a single simple metal stud with no attached decoration or gemstone, or a single clear/flesh toned retainer.
How high must all food and supplies be kept off the floor?
At least 6 inches
What does TCS stand for?
Time/Temperature Control for Safety
What are the two biggest risk factors for cross contamination?
Contaminants from raw chicken to cooked/ready-to-eat food and from unrinsed to rinsed produce
What is the proper chemical concentration of quat-based sanitizer?
150-400ppm
What percent of foodborne illness outbreaks in restaurants are caused by the spread of germs from hands to food
89%
What three interior surfaces are known to attract pests?
Breading table
Icedream machine
Soda towers
What is the procedure for grilled filets/nuggets that do not meet the initial 165F temperature after being cooked?
Place grilled product back on grill and cook batch for an additional 45 seconds
What type of water is used to rinse lemons?
Unfiltered
What code requires surfaces to be cleaned and sanitized every 4 hours
FDA Food Code
What symptoms should exclude Team Members from the workplace?
Vomiting, diarrhea, jaundice (yellowing of skin), fever, sore throat with fever, lesions containing pus (such as a boil), infected wound or burn that is open or draining, sudden loss of taste or smell, or sudden onset of shortness of breath
How far must tree limbs, shrubs and bushes be trimmed away from the building?
18 inches
What are the two Critical Control Points (CCP) for the cool-down chicken process?
First: 70F or lower after 2 hours
Second: 40F or lower after 4 additional hours
What are the types of high contamination produce and how are they rinsed/washed?
Romaine Lettuce
Strawberries
Tomatoes
They are washed by soaking in antimicrobial produce wash to eliminate contamination for 90 seconds
How long must Purell Surface Sanitizer remain on a surface in order to be considered effective?
3 minutes