Introduction
What is a pathogen?
a microorganism that causes disease.
What is the first step of washing your hands?
"Surgery hands" aka don't contaminate other things on your way to wash your hands
what does TCS stand for?
Time Temperature Control Safety
What is Cross Contamination?
Transferring pathogens to one surface or FOOD to another
Cleaning and sanitizing are two different things
yes cleaning removes food and dirt. Sanitizing reduces pathogens to safe levels
How many contaminants are there?
three (Biological, Chemical, and Physical)
True or False: It is ok to wash hands in a prep sink.
Absolutely NOT
Name 2 TCS food items
Dairy, Fish, Poultry
You should NEVER label food before storing
You should absolutely label food EVERY SINLGE TIME before storing
Name two surfaces that need to be cleaned and sanitized daily
Floors and counters
Name a PHYSICAL contaminant
Natural, shavings, dirt, glass etc
Your hands are considered clean when using hand sanitizer
Absolutely NOT
If an item has food crystals has it been frozen properly?
No
What goes at the very top shelf of the fridge order of operation?
Ready to eat foods ONLY
You should keep food dirty pans so they can soak
You should scrape off all food particles off dishes before soaking
Name a BIOLOGICAL contaminant
Bacteria, virus, parasites, fungi
It is ok to chew gum in designated areas
Yes
What does FIFO mean?
First in, First Out
Utensils should be stored 3 inches away from the ground
6 inches
What is the sink order of operation for dishes
1. Washing 2. Rinsing 3. Sanitize.
Name a CHEMICAL contaminant
Cleaners, sanitizers, polishes
You should tell your boss if you have diarrhea?
Yes
What is the temperature danger zone?
41 degrees -135 degrees
Is it ok to keep your gloves on at the start of each task
No gloves should be changed at the start of each task
It is k to leave the dumpster open. Only if you have a lot of trash to throw away.
The dumpster should ALWAYS remain closed to prevent us from meeting new friends.