Healthy hands
When cooling leftovers to refrigerate, what size pan depth should you use?
What is 2" or shallower.
When should you wash your hands? (List 3)
What is before and after handling food, after going to the bathroom, handling phones, money, POS, etc..
Define Cross-contamination
What is when contaminants spread from one food to another.
After handling phones, ________ should be washed.
What is Hands.
A main cause of food borne illness is _____ the time-temperature relationship.
What is abusing.
Food safety is important to prevent ____, ___, and ___. (List 3)
What is keep children safe, keep adults safe, maintain trust, keep customers, etc.
When thawing food with water, the water should be ____ and _______.
What is cold and running.
Gloves should be worn when touching food that is _____ __ ___.
What is ready to eat
What is one way to prevent chemical hazards?
What is store chemicals separately from food, mix chemicals correctly, use approved chemicals.
Which of the following ways is NOT a safe way to thaw foods? A. In the refrigerator B. On the counter C. As part of cooking
What is on the counter
To prevent cross-contamination wash produce under running _____.
What is running water.
Why are temperatures between 41 and 135 degrees F called the "danger zone"?
What is bacteria will multiply rapidly and the food will become unsafe to eat.
Storing cardboard boxes can lead to ____ ___________.
What is pest infestation.
What's the maximum TOTAL amount of time that you can have any at room temperature food out during production?
What is 2 hours.
How can we prevent cross-contamination?
What is separating raw meat from cooked or ready to eat food like fruits and vegetables. Washing utensils. Washing your hands. Storing foods correctly.
If an employee has diarrhea or vomiting, they should do this.
What is stay home.
In the refrigerator, fresh eggs should be stored on the _________ shelf.
What is bottom.
What are the 3-compartments of a dish sink?
What is wash, rinse, sanitize.
What equipment can you use to heat or reheat foods?
What is oven, steamer, tilt skillet, range.
Cross-contamination can be a problem for biological hazards, chemical hazards, and ______?
What is allergens.