Personal Hygiene
Handwashing: How long should it take to wash your hands from start to finish?
20 seconds
This is the term for when pathogens transfer form one surface to another
Cross-Contamination
If you are experiencing any of these symptoms, vomiting, diarrhea, jaundice, or sore throat & fever, what should you do?
Tell a manager
Store cold food at an internal temperature of what?
41 or below
True or False: You should never store chemicals near foods and in unmarked containers
True: Chemicals should be stored in a separate area away from food and equipment. They should also be stored in containers labeled by their common name.
Handwashing: How long should you scrub your hands?
F.A.T.T.O.M
Food
Acidity
Time
Temperature
Oxygen
Moisture
This is the process in which dirty, grease, food particles are removed from a surface
Cleaning
This is the minimum internal cooking temperature for poultry
165
F.I.F.O: First In, First Out
What is approved jewelry to wear in the kitchen?
A: Watch
B: Dangle Earings
C: Ring: Smooth Plain Band
D: Bracelets
C: Ring: Smooth Plain Band
Foodborne Illness
This process is when bacteria and pathogens are killed (removed) from work surfaces, utensils, tools etc.
Sanitizing
At what temperature should you receive HOT foods?
135 or higher
List 2 of the 4 ways to thaw food safely and properly
1. Overnight under refrigeration
2. Under cold running water
3. In the microwave, then cooked immediately
4. As part of the cooking process (think frozen, fried foods)
True or False:
You can wear the same pair of gloves all day as long as you wash them or take them off in between tasks
FALSE: Gloves are single use and should be thrown out after every task or when leaving your work station.
Pathogens grow well in the temperature range of_____ &______. This range is called what?
41-135
Temperature Danger Zone (TDZ)
How many inches should food be stored off the floor?
6in
This is the minimum internal cooking temperature for Pork, Beef, Veal and lamb
145
You went grocery shopping and now you have to store these 5 items: Salmon, ground beef, Chicken, Beef Ribeye (whole cut), Romaine Lettuce, in the cooler, how should they be stored? 1 being the top of the cooler and 5 being the lowest part of the cooler.
1. Romain lettuce (ready to eat foods)
2. Salmon (Seafood)
3. Beef Ribeye (whole cuts of beef)
4. Ground Beef (ground meats)
5. Chicken (Poultry)
List the 3 Environmental Hazards
Chemical (Cleaning products, sanitizers, etc)
Biological (Bacteria, viruses, parasites, fungi)
Physical (Pin bones, metal shavings, dirt, glass etc)
Not allowing foods to stay too long at temperatures that are good for pathogen growth is called what?
Time & Temperature Control (TCS)
You should clean and sanitize a work surface after how many hours of constant use?
4 Hours
Food from plants including fruit, vegetables, grains, and beans that will be hot held for service should be cooked to what temperature
135
List the 5 of the Big 9 Food Allergens
1. Dairy 2.Eggs 3. Fish 4. Shell Fish
5. Wheat 6. Peanuts 7. Tree Nuts 8. Sesame
9. Soy