2.2
What's the step to washing your hands and how long do you wash them for?
wet hands and arms with running water,apply soap apply enough to build up a good lather,scrub your hands and vigorously for 10-15 seconds,rinse hands and arms thoroughly under running water,dry hands and arms with a single use paper towel
Explain the FIFO method of stock rotation
rotate food in storage to use the oldest inventory first.many operations use the first in first out method to rotate refrigerated frozen,and dry food
how can time temperature abuse be prevented
the way time temperature abuse can be prevented is keep the temperature between 50 degrees f to 70 degrees f
what does HACCP mean
Hazard Analysis Critical Control point
what temperature should shell eggs be at
45 degrees or lower
What personal behaviors contaminate foods?
Having a food borne illness,having wounds,having contact with a person,touching hair and face
What are some different types of thermometers and how they are used
immersion probe,surface probe,penetration probe,air probe
what are ways to prevent cross-contamination
why is HACCP important
its important because it focuses on identifying specific points.
what guidelines should they must meet
USDA grade standards
What are some glove guidelines?
never use gloves in place of hand washing,wash hands before putting on gloves,make sure gloves fit,never rinse,wash or reuse gloves,gloves should be changed
what does FIFO mean
first in and first out
what are the characteristics of an approved food source?
suppliers that comply with pertinent laws and regulations
what are the HACCP Principles do
conduct a hazard analysis,determine critical control points,establish critical limits,establish monitoring procedures,etc
what eggs must have
They must have a USDA inspection mark
How should food be handled?
They should be handled by gloves,tongs,etc
describe ways one can help to cool food more quickly
first,cool food from 135 degrees f to 70 degrees f within two hours
frozen foods should be what
frozen
how many HACCP principles are there
seven
what are some instances when food handlers should be prevented from working with or around food
sneezing,coughing,runny nose
where in the flow of food do you think cross-contamination is most likely to occur?why?
it can happen at almost at any point in the path that food takes in an operation
what are the criteria for accepting or rejecting food during receiving?
do not accept any food item that shows signs of pest or pest damage