Illness
True or False, Bacteria can be killed by heat
True
To avoid time-temperature abuse, cold food should stay cold, and hot food should stay what?
Hot
What thing should chemicals/cleaners not be stored near?
Food
Cutting boards are color coded to help prevent what?
Cross-contaminatino
True or False, hand antiseptics are as effective as hand washing
False
How many seconds does it take to wash your hands properly according to ServSafe?
20 seconds
The freezing temperature of water
32 F
True or False, Viruses can be killed by heat
False
The temperature range known as the temperature danger zone
What is 41-135 degrees
Name 2 of the 4 kinds of pathogens
Bacteria, Viruses, Parasites, Fungi (mold)
This is the only kind of jewelry allowed in a professional kitchen
Plain band ring
The old kitchen motto that helps address sanitation is "Clean as you..." what?
Go.
For handwashing, the water should be this hot.
As hot as you can comfortably stand
The metric system's temperature designation (not Fahrenheit, but...?)
Celsius
An illness caused by contaminants on food is called a __(what?)__ illness?
Foodborne
What is the highest internal temperature we need to cook food to (Chicken, leftovers, microwaved items)?
165 degrees
This is the name for the contamination of one food by a different food, via a third object like a cutting board or a utensil.
Cross Contamination
Lather is a strange word that refers to what aspect of Kitchen safety?
What are the three sections of the 3 compartment sink?
Wash, Rinse, Sanitize
Handwashing is the most important way to prevent the transfer of what? to what?
Pathogens to Food
The boiling point (temperature) of water
212
The yellowing of skin and eyes, which indicates a possible hepatitis infection, is called this.
Jaundice
The lowest internal temperature to which some proteins needs cooked is what? (Ex: steaks, seafood, eggs, other whole meat)
145 degrees
Examples of this kind of hazard are: fingernails, staples, glass, bones, jewelry, fruit pits
Physical contaminants
When working with ready to eat food, you should change your gloves whenever you touch what?
Anything other than what you're working with
To avoid cross contamination, all items washed in the kitchen use this drying method.
Air Dry
To avoid cross contamination, clothing must be clean and hair must be what?
Restrained (covered)
A refrigerator must be this temp or less
40 degrees
Name 2 of the 4 symptoms that you should tell your manager about before coming to work
Vomiting, Diarrhea, Jaundice, Sore Throat with a fever
The temperature hot food can be received at and held at, as well as the temp to which vegetables, grains and pastas must be cooked
135 degrees
This type of ingredient can cause physical reactions such as wheezing, itching & difficulty breathing
Allergens
The acronym for oldest food in front, newer food in back
What is FIFO (First In First Out)
Name 2 of the 4 things a handwashing station must have
soap, hot and cold water, paper towels, garbage can
Before discarding the paper towel after handwashing you use them to do this.
Turn off the water faucet
A freezer must be kept at or below this chilly temperature.
0 degrees.