FIFO and Food.
what does FIFO stand for?
First in, First out.
what does FATTOM mean?
Food, acid, temperature, time, oxygen, moisture.
what is the temperature for chicken?
165
what it the first step to washing hands?
wet them.
what are the three main hazards?
Chemical, biological, Physical
what is food Spoilage?
a process or change which renders a product undesirable or unacceptable for consumption.
what is the purpose of FATTOM?
In understanding what these factors are, you can prevent cross-contamination and foodborne illnesses to occur.
what is the temperature for whole beef and ground meat?
160
What is the first step to washing dishes?
Scrape.
why is bad hygiene a problem for food handlers?
Our bodies are the home for many dangerous bacteria that can get into the products, spoil them and harm human health.
what is the purpose of FIFO
What is RTE foods?
ready to eat foods.
what is the temperature for pork?
145
what goes in each sink for dish washing?
Hot soapy water, Warm water, sanitized water.
What are the 3 safest ways to thaw food?
the refrigerator, cold water, and the microwave
what is cross contamination.
the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect
what is TDZ and why is it important?
The temperature danger zone. its important because it lets you know where to keep the food you are cooking to avoid bacteria growing.
what is temperature for fish?
165
how long do you wash your hands for?
20 seconds
What order should things placed on the shelves in the refrigerator.
Top Shelf: Ready-to-Eat, Second Shelf: 135°, Third Shelf: 145°F, Fourth Shelf: 155, Bottom Shelf: 165°