ANY OF THE FOLLOWING: WHEN THEY BECOME DIRTY,
AFTER HANDLING RAW MEAT/SEAFOOD, BEFORE BEGINNING A DIFFERENT TASK,
100
NAME 3 TYPES OF FOOD THAT REQUIRE TIME TEMPERATURE CONTROL
ANY 3: DAIRY PRODUCTS, EGGS, CUT GREENS AND FRUITS, SHELLFISH, POULTRY, TOFU, SPROUTS
100
WHAT SHOULD YOU DO BEFORE STORING FOOD?
WRAP IT
100
AFTER ______ HOURS OF WORKING YOU SHOULD CLEAN AND SANITIZE SURFACES WHERE FOOD IS BEING PREPARED
4
100
YOU MAY THAW FOOD IN A MICROWAVE IF ...
YOU COOK IT RIGHT AWAY
200
HOW HOT SHOULD WATER BE WHEN WASHING HANDS?
AS HOT AS YOU CAN STAND
200
HOW SHOULD YOU LABEL FOOD BEFORE STORING IT?
NAME OF FOOD AND EXPIRATION DATE
200
HOW SHOULD YOU STORE GLASSES AND UTENSILS?
GLASSES UPSIDE-DOWN AND UTENSILS HANDLES UP
200
WHERE SHOULD YOU STORE CHEMICALS AND CLEANING SUPPLIES
IN A DESIGNATED AREA AWAY FROM FOOD
200
TO WHAT DEGREE SHOULD FISH AND PORK OR BEEF STEAKS BE HEATED BEFORE IT IS SAFE?
145 F
300
HOW DO YOU TURN OFF FAUCET AFTER WASHING HANDS
WITH PAPER TOWEL
300
WhAT IS THE TEMPERATURE DANGER ZONE WHERE PATHOGENS ARE ALLOWED TO GROW
41 F TO 135 F FOOD MUST BE KEPT OUT OF THIS RANGE
300
HOW SHOULD YOU HANDLE DISHES AND UTENSILS?
AVOID TOUCHING THE PARTS THAT COME IN CONTACT WITH FOOD
300
WHERE SHOULD YOU DUMP MOP WATER OF DIRTY WATER?
INTO A DESIGNATED FLOOR DRAIN
300
NAME ONE WAY TO CLEAN AND MAINTAIN DISHWASHERS?
ANY OF FOLLOWING: CLEAR SPRAY NOZZLES, CLEAR FOOD TRAPS, MAKE SURE DETERGENT AND SANITIZER DISPENSER ARE FILLED, USE A DELIMER TO REMOVE MINERAL DEPOSITS
400
WHAT MUST YOU NOT USE TO DRY HANDS
APRON/ UNIFORM
400
WHAT SHOULD YOU DO WHEN YOU ARE FINISHED USING A THERMOMETER?
WASH, RINSE , SANITIZE AND AIR-DRY
400
HOW DO YOU AVOID CROSS-CONTAMINATION WHEN SERVING MORE THAN ONE KIND OF FOOD
USE DIFFERENT SERVING UTENSILS FOR EACH FOOD
400
WHEN DEALING WITH GARBAGE WHAT ARE 2 IMPORTANT THINGS TO REMEMBER?
ANY 2: REMOVE GARBAGE OFTEN, KEEP GARBAGE AWAY FROM FOOD PREPARATION AREAS , CLEAN INSIDE AND OUTSIDE OF GARBAGE CANS OFTEN
400
EXPLAIN HOW TO USE 3 SINKS TO WASH DISHES
FIRST RINSE, SCRAPE OR SOAK ITEMS
SECOND CLEAN DISHES IN THE FIRST SINK
THIRD RINSE DISHES IN THE SECOND SINK
SANITIZE ITEMS IN THE THIRD SINK
FINALLY AIR DRY ITEMS
500
AFTER TOUCHING THESE 4 ITEMS YOU MUST WASH YOUR HANDS
ANY FOUR OF THESE: MONEY, DIRTY DISHES, CHEMICAL CLEANERS, CLOTHING/APRONS, HAIR, FACE, GARBAGE, RESTROOM
500
NAME THREE PARTS TO CHECKING TEMPERATURE CORRECTLY
1. PLACE THERMOMETER INTO THE THICKEST PART OF FOOD. 2. WAIT TILL READING STAYS STEADY 3. REPEAT IN A DIFFERENT AREA
500
WHAT IF THERE IS A SPILL OF AN UNSAFE FOOD ONTO ANOTHER
SET IT ASIDE AND CALL THE MANAGER
500
WHAT MUST YOU DO WHEN YOU ARE FINISHED USING A CUTTING BOARD
CLEAN IT, RINSE IT, SANITIZE IT , ALLOW TO AIR DRY
500
NAME 2 THINGS YOU SHOULD NEVER DO WITH DISHES IN A DISWASHER