Food Safety
The three kinds of hazards
what is biological chemical and physical
If your customer has a severe allergic reaction you would do this
what is call 911
Things that must be cleaned after cooking are these
You prevent poor personal hygiene by doing this
what is washing your hands
If serving food food to a person with an allergy you would tell them what if it has a secret ingredient?
what is tell them what the secret ingredient is
The surfaces that must be cleaned while cleaning are what
what are walls, floors, storage shelves, and garbage containers
Time and temperature affect this vegetarian substitute
what is soy or tofu
While serving to a food allergic person you can do what to steer them away from dangerous foods
what is suggest not allergic foods
The 3rd step of how to clean and sanitize a surface is what
what is rinse the surface
This storage tip helps prevent cross contamination
what is not using old chemical containers?
while preparing food for a food allergic person what utensils should you use
what is make sure the water is the right temperature
what is 41 Fahrenheit to 135 Fahrenheit
The big eight food allergens in food service are these
what is milk, eggs, soy, fish, tree nuts, peanuts, crustacean shellfish, and wheat
while handling garbage what should you NOT do
what is clean garbage near prep or food storage areas