Handwashing
I should wash my hands for _____ seconds
What is 10 to 15 seconds
What is to sing the Happy Birthday Song twice
Three types of food contaminants
bioligical, chemical. physical
What action should be performed in between switching gloves
What is handwashing
The proper order of steps when using a 3-compartment dishwashing sink
Wash , rinse, sanitize, and air dry
Pack a container with crushed ___ and ___
What is ice and water
Temperature of water
What is hot of 110°F
Dirt is considered a
What is a physical contaminant
What kind of shoes should be worn in the kitchen?
What is closed toed and closed heel
Highly recommend slip-resistant
What should be done with dishware before washing it in dishwasher
soak, scrape, wash, and rinse
Put thermometer in ice-mixture, ensuring at least ____ inches of probe is submerged
Sanitizer is okay to use instead of soap
What is NO! Only after washing hands
Bleach is considered a
What is a chemical contaminant
Three items the need to worn when coming into contact with food
What is hair restraints, apron, gloves
CLEANING uses soap and water to remove food particles and dirt
SANITIZING uses chemicals and heat to reduce pathogens to safe levels
When calibrating a food thermometer must reach and maintain a temperature of ______
32°F
Hands should be dried using
What is a single use paper towel
Sneezing on food is conidered
What is a biological contaminant
According to ServSafe, you are only allowed to wear this piece of jewelry
What is the temperature of water in 3-compartment sink should be ...
110°F
The temperature must be maintained for at least __ seconds
What is 30 seconds
The 5 steps to properly washing your hands
What is
1. Wet hands and arms - use running warm water
2. Apply soap - enough soap to buid a good lather
3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean fingertips, under fingernails, and between fingers
4. Rinse hands and arms - use running water
5. Dry hands and arms - use a dingle-use paper towel or hand dryer
Name a chemical contaminant
What is any type of cleaning product
Good Hygiene is important in the kitchen because ...
What is it keeps food safe and sanitary
This is preferred method of drying dishes & equipment
Towel dry or air dry
What is air dry
Calibrating a thermometer in a cup of ice is called what method
What is the ice point method