Chapter 1
What is a Biological hazard?
These are tiny forms of life that you can't always see, taste, or smell.
Bacteria, Viruses, Parasites, Fungi
What are the steps when you wash your hands?
Turn on the water, wet your hands with warm water, apply soap, scrub your hands for 10 to 15 seconds, rinse your hands with warm water, and dry your hands with paper towel
How do you use a thermometer?
Make sure that the thermometer is ready to be used, it has to be clean and sanitized, put the thermometer in the thickest part, do it twice to make sure the temperature is correct, and when you are done using it clean and sanitize it
You can use old containers that were used before for chemicals and use it for food. True or False?
False
How do you clean and sanitize the stations properly?
Scrape food from the surface, wash, rinse, sanitize and allow the surface to air-dry
What is a Physical Hazard?
Some physical hazards occur naturally in food.
Glass, dirt, metal shavings
Are you allowed to wear jewelry? Yes or No?
No, because when you have gloves on and it breaks that is bad and it considers, poor personal hygiene. The jewelry has to be flat wear.
What is the temperature for hot foods?
135˚F (57˚C) or higher
How do you put away foods correctly?
You have to place ready-to-eat food first, then the raw foods, finally poultry
How do you wash dishes correctly?
On the left side, put the dishes in the soapy warm water, in the middle rinse with warm water, the right sink you sanitize the dishes and then you let them air-dry
What is a Chemical Hazard?
In your operation it can contaminate food.
Cleaners, Sanitizers, Polishes
Where can you wash your hands?
In the hand washing sinks only
What are TCS foods?
fish, cut melons, dairy, baked potatoes, shell eggs, and sprouts
Is it safe to store chemicals with food? True or False?
False
When using a dishwasher, what are the directions?
scrape, rinse, pre-soak items with dried on food, never overload the dishes, use the correct rack for the items, load it, when it's done check it first, and let it air-dry
What is Poor Personal Hygiene?
Poor Personal Hygiene is transferring from your body to food
Why can't you use the three compartment sink to wash your hands?
You can't use a three compartment sink to wash your hands because they are only for dishes. Also when you wash your hands, germs are going to go to the dishes that are in the sink.
What is the temperature for cold foods?
41˚F (5˚C) or lower
What do you do when there is a situation where cross contamination happens?
Put it in the side, put a note not to use it and go tell your manger
How do you handle garbage?
remove garbage from prep areas, be careful when you take the garbage out, to not touch surfaces, clean the garbage containers on the inside and outside often but outside the kitchen
What is Time-Temperature Abuse?
Time-Temperature Abuse is letting for stay too long at temperatures that are good for pathogen growth
What are you supposed to do when you are sick?
You're supposed to tell your boss that you are sick because you can get other people sick
What do you have to do when you store food?
You have to check the expiration date, and put it in FIFO order
How far are the food or nonfood items supposed to be away from the floor?
15 centimeters off the floor
What do you do when you find pests?
Tell your manager about it, take care of it as quickly as possible