Personal Hygiene
Cleaning and Sanitizing
The Three Steps to Food Safety
Applying Safety Concepts
Safety Pot Pourri
100
They are like a second skin.
What are gloves?
100
This uses hot water and chemicals to get rid of micro-organisms.
What is sanitizing?
100
Examples include milk, milk products, egg, meat, poultry, fish and shellfish.
What is potentially hazardous foods?
100
Receiving, storing, preparing, thawing, cooking, holding, serving, cooling and re-heating.
What is the flow of food?
100
Eliminate one of heat, fuel, or oxygen.
What is putting out a fire?
200
A lotion or liquid that can reduce the presence of harmful micro-organisms on hands.
What is hand sanitizer.
200
The procedure to follow is: 1. Wash 2. Rinse 3. Sanitize 4. Dry
What is cleaning and sanitizing in a 3 compartment sink?
200
-18°C(0°F) or lower.
What is storage temperature for frozen foods?
200
You never store raw food over this in the refrigerator.
What is placed over cooked or ready to eat food?
200
No longer than two hours.
What is the maximum amount of time food can have a temperature within the danger zone?
300
Micro-organisms passing from the handler, equipment or raw food to safe food are examples of this.
What is cross-contamination.
300
Washing your hands with soap and water gets rid of this.
What is dirt?
300
4°C to 60°C
What is danger zone?
300
Use baking soda or salt instead of water.
What is how to put out a grease fire flare up?
300
Swelling, difficulty breathing, hives, rashes, nausea, runny nose, coughing.
What are allergy symptoms?
400
These are necessary parts of Personal Protective Equipment (PPE) in the Food Labs.
What is tying your hair back, apron, pants, and close toed shoes.
400
You should never be put this in a sink filled with water and soap?
What is a knife?
400
Food (Nutrients) Acid (Low levels) Time Temperature Oxygen Moisture
What do bacteria need to grow?
400
You do this every time you start to clean an appliance or equipment.
What is unplug the equipment?
400
Hot food hot, cold food cold.
What is one of the best ways to keep bacteria (pathogens) from growing on food?
500
After using the washroom, sneezing, coughing, smoking, eating or drinking, cleaning, touching hair, or unsafe objects.
What is when to wash your hands.
500
This most important rule in food safety.
What is washing your hands?
500
Chemicals such as cleaning products that get into food.
What is chemical contamination?
500
Partially submerging the food in cold running water or placing the food into the refrigerator.
What is safely thawing?
500
Finding a hair in your salad at Olive Garden.
What is physical contamination?
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