Good personal hygiene
Food safety is important
Miscellaneous
Preventing Cross Contamination
Cleaning and Sanitizing/ Job Specific tasks
100

What kind of soap do we use in IF to wash hands?

Handwashing soap (located on the wall)

100
Name the three types of hazards that can cause food to become unsafe.
Biological, chemical, and physical
100

What is one device we use in order to cook food to the appropriate temperature?

Digital Thermometer

100
What is the definition of cross-contamination?
The transfer of pathogens from one surface to another.
100

What is washed last in the dishwashing process?

pots and pans

200

What are the proper steps for washing your hands?

Wet hands and arms with HOT water, apply hadnwashing soap, scrub hands and arms vigorously, rinse hands and arms thoroughly with hot water, and dry hands and arms with a paper towel.

200
What is a biological hazard?
A living organism that you cannot see, smell, or taste. Can become a pathogen.
200

Hot foods should stay this way and cold foods should stay this way.

Hot, Cold

200

What is ways you can prevent cross contamination while preparing food?

Examples: Use separate cutting boards for raw and ready to eat foods.

200

What is the best way to ensure pathogens are not passed from you to others?

Proper handwashing

300
Give three examples of when you would need to wash your hands.
After touching your face, after using the bathroom, after sneezing etc.
300
Give three examples of physical hazards.
hair, bones, fruit pit, fingernail, metal shavings, etc.
300

What items should be washed first?

glasses, cups, flatwear

300

How are countertops dried in the sanitizing process?

With a dish towel

300

List the steps to clean and sanitize countertops

Using a dishcloth/washcloth  and hot water, clean all work surfaces. This should remove crumbs, spills, etc. Counters should appear clean after this step.

Dry countertops using a dish towel.

Using a sanitizing spray, spray countertops and wipe with a paper towel. Allow to air dry.

400

Why is it a problem if someone has long nails when working in the kitchen?

Bacteria can reside underneath nails. Also long nails and polish can fall into food (physical contaminant)

400
Give three examples of biological hazards
Bacteria, Fungi, Parasites, Viruses
400

Whos if the first line of defense in preventing foodborne illness?

You, as the student

400

When sanitizer is applied, how is it wiped off?

With a paper towel

400

What temperatures should water be when cleaning countertops?

hot

500
What type of jewelry is permitted while handling food?
A plain band ring.
500

What are common symptoms of food borne illnesses?

1. vomiting

2. diarrhea

3. cramps

4. upset stomach

5. fever


500

What is Foodborne Illness?

 illness caused by consuming contaminated foods or beverages.

500

How much Dawn soap is used when washing dishes

4 or 5 drops

500

Provide three times hands should be washed.

Touching your hair, face, body, clothing, or aprons

Before and after touching raw meat, poultry, or seafood

Touching or moving trash

Sneezing, coughing, or tissue use

Using chemicals (like cleaners or sanitizers)

Clearing dirty tables

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