Handwashing
The handwashing sink is only to be used for
Handwashing
Before food preparation, all food handlers must have their hair-
Pulled back, in a hat or in a hair net.
When taste-testing food items. Use a _________ utensil
Clean
Food must be refrigerated or reheated after how many hours?
2 hours
Any illness that is caused by the food that we eat is called:
Food Borne Illness or Food Poisoning
Name a time that someone should wash their hands?
Answers will vary
All food handler should wear clean clothing and clean_______.
Aprons
The first step in handwashing is to
Rinse or scrape off the food.
What is the range of the temperature danger zone?
40-140F
This type of Food Borne Illness is linked with undercooked poultry products
Salmonella
When should double handwashing occur?
After the bathroom before preparing food.
What is one activity that should be kept away from food preparation areas?
which type of dishes should be washed first
Glassware and Silverware
What is the safe internal cooking temperature of chicken and poultry products?
165F
Answers will vary
How long is the entire handwashing process?
Name a time that you should wear gloves
1. when handling or serving ready to eat foods.
2. When you have an open wound or bandage.
Which type of dishes should be washed last?
Pots and Pans
The transfer of bacteria from a contaminated source to a non-contaminated source is called
Cross Contamination
Wash your hands
How long should scrubbing occur during the handwashing process?
10-15 seconds
What is the only exception to the jewelry removal rule?
Plain Band Ring
Surfaces must be sanitized after how many hours of use?
4 hours
Name one population group that is more likely to contract a food borne illness?
Elderly, Immune Compromised, Young Children, Pregnant Women.
Botulism