Hygiene/Sanitization
Before doing any work in the kitchen it is important to ...
Washing your hands with soap.
What does PHF stand for and why is it important in Food Safety
Potentially Hazardous Foods - These food are higher in risk to spoil and make people sick
Bacteria likes it more or grows on it more
Why should you not run or fool around in the kitchen?
What is you could get cut, burned, slip and fall
Name 3 priority allergens
Peanuts; tree nuts, milk, eggs, wheat, soy, sesame, fish, shellfish, mustard, sulfites
How often does sanitizer need to be replaced
Every 4 hours or when it is soiled (concentration is too low)
What temperature should cold and hot food be held at?
Cold foods must be held at 4 degrees Celsius (40F) and below and Hot Foods must be held at 60 degrees Celsius (140 F) or higher
What can employees do to reduce the risk of a slip, trip or fall?
Wear work rated slip resistant shoes. Aramark recommends using Shoes For Crew's
others actions could be: Maintain good housekeeping; Do not rush
What is the most dangerous reaction to allergens that can potentially cause death
Anaphylaxis
Why do you need to change gloves and wash your hands in between tasks
Prevent cross contamination
Why is it important to keep hot food hot and cold food cold at all times?
to prevent it from spoiling and potentially getting people sick. To prevent bacterial growth.
What are 3 types of personal protective equipment (PPE) used in a kitchen?
Cut Gloves; Oven Mitts/Burn sleeves; Goggles
Where do you confirm accurate ingredient information for allergens.
Manufacturer's label from the packaging.
Not recipes, not production sheets.
Don't assume, Always confirm
What level of PPM should your sanitizer be
200-400 ppm
Choline is not permitted
What are you supposed to do if you find any damaged equipment or utensils.
Why is it extremely important to report both Food and Occupational incidents immediately to your supervisor/manager
a delay in reporting can lead to other workers/customers being exposed to the risk of a similar incident.
What do you do if a customer reports to you that they are having a allergic reaction?
Notify manager
call 911/Campus Security
Assist person in finding and self administering their Epi-Pen
Report to the risk line