Sanitation
To properly sanitize your hands you should wash them for approximately
20 seconds
You can't see, smell, or taste but its nickname is germ
bacteria
One of the best ways to thaw meat is to...
Thaw it in the fridge ahead of time
Name the 3 groups of people more likely to get sick from bacteria
elderly.pregnant, babies,
What are common symptoms of foodborne illness?
Vomiting and diarrhea
The 3 compartments in a sink..
wash, rinse and sanitize
Potentially hazardous foods should not sit out at room temperature longer than_____
2 hours
The range of temperatures where bacteria grows rapidly is known as the....
danger zone
After cutting chicken on a cutting board what 3 things have to washed before cutting veggies
hands, knife, cutting board
When are 3 times you should wash your hands
After working with food
After going the bathroom
After touching your face
After touching your hair
After eating
After touching phone
If you are reheating food cooked on a previous day it must cooked to this temperature to kill the bacteria
165 F
When in the kitchen how should you carry a knife?
Next to your side with the blade pointing down, letting others know you are walking with and holding a sharp object.
What are 2 things bacteria needs to survive
warmth/moisture
True/ False
A dull knife is safer than a sharp knife
False
What is the temperature range of the danger zone?
41-135
Ground beef needs to be cooked to 155 F. Why does it need to be cooked to this temperature?
To kill the bacteria that may be in it
What is cross contamination?
spread of pathogens from one surface or food to another
Refrigerators must be kept at _____ degrees or colder?
40
When cutting with a knife your fingers should be
What do you need to do before putting on gloves?
Wash your hands
What does FIFO stand for and what does it mean?
First In First Out. It means we rotate oldest food to the front so we use it first
Never put this in the sink with other dishes to be washed!
Knives
What is one of the most common causes of foodborne illness?
Improper handwashing, lack of temperature control, cross contamination
A critical control food is when there’s a step at which control can be applied and is essential to prevent
a food safety hazard