personal hygiene
(name one to two)
what are some actions that contaminate foods?
Scratching your head
Touching your hair
Wiping or touching your nose
what are microorganisms
Small, living organism that can be seen only with a microscope
what are at least two methods of thawing foods
thaw food in a cooler, keeping its temperature at 41F or lower
Submerge food under running water at 70F or lower
Thaw food in a microwave, only if cooked immediately after thawing
Thaw as part of the cooking process
whats does pco stand for ?
Pest Control Operator
reject food if they have what appearance
if it's moldy and or a abnormal color
(name at least 3)
what times should you wash your hands
1. Handling raw meat
2. Touching the face hair or body
3. Handling with chemicals that might affect the food
4. Using the restroom
name 4 types of pathogens that can contaminate food and cause foodborne illness
1. Bacteria
2. Viruses
3. Parasites
4. Fungi
wash produce before doing what
cutting,cooking, and combining with other ingredients
what should cleaners be
stable and safe to use
what texture should your food have before you should reject it
if it is slimy, sticky, or dry
name the item that you must take off before leaving the food preparation area
apron
what are some common symptoms of foodborne illness
1. Diarrhea
2. Vomiting
3. Fever
what should you not use to get ice out of a freezer
glass
what are the three reasons that you should contact you (pco)
if you were to find feces,nests,or Damage on products
when should you reject packaged items
dirty and discolored packaging, Bloating or leaking,or Broken carton or seals
what are some times should you where gloves
1. Before beginning a different task
2. After an interruption, such as taking a phone call
3. After handling raw meat, seafood, or poultry and before handling ready-to-eat food
Bacteria needs six conditions to grow (FAT TOM)
Food,Acidity,Temperature,Time,Oxygen,Moisture
What is the temperature for seafood and for how long
145F, and for 15 seconds
how should you clean and sanitize your kitchen
Remove food bits, wash, rinse, sanitize, then Allow the surface to air-dry
where/whom should you purchase your food from
from approved and inspected stores who have met all applicable local, state, and federal laws
(name at least two)
what are some hand requirements when your handling foods, mainly talking about nails
1. Keep fingernails short and clean
2. Do NOT wear false nails
3. Do NOT wear nail polish
(name at least 2)
what are some ways that people can contaminate foods
1. They don't wash their hands after using the restroom
2. They are in contact with a person who is sick
3. They sneeze or vomit onto food or food-contact surfaces
4. They touch dirty food-contact surfaces and equipment and than touch food
whats is the temperature for ground meat and for how long
155F, and for 15 seconds
what are the three rules of pest prevention
Deny pests access to the operation
Deny pests food, water, and shelter
Wok with licensed Pest Control Operator (PCO)
what is the order from top-to-bottom that you should store your food
Ready-to-eat foods
Sea foods
Ground meat and ground fish
Whole cuts of beef and pork
Ground and whole poultry