Personal Hygiene
List two examples of appropriate clothing or hair restraints in the kitchen.
Wear clean clothes and tie back hair with a restraint.
What is a food-borne illness?
An illness caused by eating food contaminated with pathogens.
How long can food be safely held in the danger zone?
No more than 4 hours.
Do you have to wear gloves if you are serving RTE (ready to eat) foods?
Yes!
What is the first aid for a minor cut in the kitchen?
Clean the wound, bandage, wear a glove.
Name two times when you must wash your hands while working with food.
Before and after handling raw meat, poultry, or eggs; after using the restroom; after sneezing, coughing, or touching face/hair/clothes.
Name the three main ways food can become unsafe (the hazards).
Physical, chemical, and biological hazards.
List two ways to safely thaw TCS foods
In the refrigerator, in a sink of cold running water, in the microwave (and cook immediately), as part of the cooking process.
Where should raw foods be stored in the refrigerator?
What should you do if you spill chemicals near food prep areas?
Clean up immediately and keep chemicals away from food.
What should you do if you have a cut on your hand and need to work with food?
Wash your hands, bandage the cut and wear a glove.
Name two symptoms of a food-borne illness.
Fever, nausea, vomiting, diarrhea, headache.
What does TCS stand for?
Foods that are Time/Temperature Control for Safety
What is cross-contact?
When a food containing an allergen touches another food.
How do you safely put out a grease fire?
Smother with a lid, use baking soda or salt—never water.
Why must you use a clean spoon each time you taste food?
To prevent cross-contamination.
Name three of the "Big Six" food-borne illnesses.
Hepatitis A, Norovirus, Salmonella Typhi, Nontyphoidal Salmonella, E. Coli, Shigella.
What temperature must poultry reach to be safely cooked?
165°F
Name two steps to prevent pest infestations in the kitchen.
Keep crumbs/spills cleaned up, store food in airtight containers, dispose of garbage properly.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt/food; sanitizing reduces pathogens.
What is the minimum amount of time you should wash your hands?
20 seconds
What does FATTOM stand for?
Food, Acid, Time, Temperature, Oxygen, Moisture.
What is the temperature danger zone?
41°F to 135°F
How far off the ground should food be stored?
At least 6 inches.
List the four steps to cleaning and sanitizing equipment.
Scrape/rinse, wash, rinse, sanitize, air dry.