Cleaning and Sanitizing
The difference between cleaning and sanitizing
What is removes dirt/food vs reduces pathogens to safe levels.
One of the Big 6 foodborne pathogens.
Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Shigella, Hepatitis A, Norovirus.
The Temperature Danger Zone
41 - 140
The transfer of harmful bacteria from one food/surface to another.
Cross Contamination
After restroom, after raw food, after touching face/hair, before RTE food.
Washing hands
True or False: Sanitizing can be done effectively on a greasy surface.
False — grease must be cleaned first.
True or False: Norovirus is spread mainly through raw poultry
False — spread through human fecal matter/contaminated food, water, or hands.
4 Hours
The time that food can be in the danger zone
Frying shrimp and French fries in the same oil.
Cross Contact
True or false - Gloves can replace handwashing if changed often.
Never!
Scrape, Wash, Rinse, Sanitize, Air-dry.
The 3-compartment sink process
Yellowing of skin/eyes from liver issues. It can signal Hepatitis A
Jaundice
Using the oldest ingredients first
FIFO
The three types of Hazards
Biological, Physical and Chemical
What you do immediately if oil spills on the floor
Clean it right away to prevent slips and falls.
The seeds of this are used commonly in Italian sausage
Fennel
The two bagel cities
Montreal and New York
Food that won't be cooked or handled any further
Ready-to-Eat
Must always use gloves for this
Ready to Eat Foods
Salt, baking soda or blanket
Stops grease fires
171 Degrees Fahrenheit
The temperature sanitizer solution needs to be at
Pathogen is carried only in humans and spread through the bloodstream and intestinal tract?
Salmonella Typhi
Sauerkraut and Kimchi
Lactic Fermentation
3.25%
Whole Milk Fat Content
Fried chicken breast stuff with compound butter
Chicken Kiev