Sanitation
How long should you wash your hands?
at least 20-30 seconds
What is it called when a food with bacteria touches another food
Cross contamination
What "Good Chef" hair rules do we have in our lab?
Longer than chin length needs to be restrained (hair tie, scarf, hat, hair net--we don't have those)
TRUE or FALSE: It is safe to store cleaning products near food.
FALSE
On what shelf of the fridge should you store meats?
Bottom
What is the ideal temperature for a refrigerator?
Ideal: 37
Range is: (33 to 39)
When should you wash your hands
Before cooking
After touching possible contaminants
Before eating
After you are done
If you sneeze, touch your face, hair, nose...
What bacteria is associated with raw or undercooked hamburger?
eColi
What type of "Good Chef" rules do we have about sleeves?
Short or able to be pushed up and stay up over elbows
What are 2 of the 8 most common food allergies?
Milk/Dairy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts, Soy
What is the cooking temp for poultry and eggs?
165
What is the ideal temperature for a freezer?
Ideal: 0
Range -20-0
What order should you wash items you got dirty
Cleanest to dirtiest
Glasses
Flat wear
Dinner wear
Pots and pans
Can viruses or bacteria be destroyed by cooking in the microwave?
Heck no
(some might but not hot enough/long enough to kill all of them)
What type of Good Chef clothing rules will we have for legs?
long pants
Lid
Baking soda
Salt
Fire extinguisher
List 3 of the 4 high risk populations when it comes to foodborne illness
Pregnant Women (and their unborn children)
Children 5 and under
Adults over 65
Immune Compromised
What is the home cook TDZ?
40-140
What supplies should you use to wash dishes
Warm water and about a teaspoon of dish soap plus a clean wash cloth/scrubby and/or brush
What bacteria is associated with undercooked poultry or raw eggs?
Salmonella
What type of Good Chef footwear rules will we have?
Closed-toe solid shoes
Why shouldn't you use a damp oven mitt?
Steam burns
What do the 4 Cs stand for?
Clean
Separate (combat Cross Contamination)
Cook
Chill
What is the official TDZ? (according to ServSafe)
41-135
If you use a knife or cutting board for raw foods what should you do next?
wash, rinse, dry
What does FATTOM stand for?
The things bacteria need to reproduce:
Food, Low (or Neutral) Acidity, Temperature,
Time, Oxygen, Moisture
Why do we need to have Good Chef clothing rules?
Hot
Heavy
Sharp
Gravity
Safety
Sanitation
True or False. You can see, smell and taste if a food has bad bacteria
FALSE: Bad bacteria has no odor, taste or smell and can still make you sick
Once if has "changed" its really due to spoilage
How many Americans have a food allergy?
12 million
What is the safe temperature for Ground Beef?
160