Personal Hygiene
How long do we wash our hands for?
20 seconds
What grows in the Danger Zone?
Bacteria
What is cross contamination?
When germs spread from one food to another
What is cleaning?
Removing food or dirt
What is cross-contact?
When allergens spread from one food to another
What do we do if we are throwing up?
Call in sick & stay home
What is the best way to thaw food?
Fridge
What is the most common foodborne bacteria?
Salmonella
What is sanitization?
Killing germs/bacteria
What are 3 common allergens?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy
When should food handlers wash their hands?
After touching their hair, face, or body
Hot food must be held at or above this temp
135
What is ready-to-eat food?
Food that does not need to be prepared any further
Where should chemicals be stored?
Away from food
What types of ingredients need to be labeled on food that will be served to customers?
What should be done before putting on gloves?
Wash and dry hands
What food must be cooked to 165°F for safety?
Chicken
What is a sign of a foodborne illness outbreak?
Two or more people get sick after eating the same food
How many compartments are in a proper sink?
3
How many major food allergens must be identified by food labels according to the FDA?
9
What should you do after handling money?
Wash your hands
What is the Danger Zone?
41-135 degrees
Which should be stored on the top shelf: raw chicken, ground beef, or lettuce?
Lettuce
What is a good substitute for hand washing?
Nothing
A customer says they have a food allergy. What should you do?
Inform the manager and check ingredient information before serving