Personal Hygiene
How long should proper hand washing last?
20 Seconds
What does TCS stand for?
Temperature Control for Safety
What is cross-contamination?
Transfer of pathogens from one surface to another.
What does a ventilation system remove from the kitchen?
removes fumes and heat
This tool is used to measure flour accurately.
Dry measuring cups
True or False: Gloves replace hand washing.
False
The temperature danger zone is between ___°F and ___°F.
41°F–135°F
What is cross-contact?
When allergens are transferred to food that is supposed to be allergen-free
What are the THREE sinks in a three-compartment sink?
Wash, Rinse, Sanitize
This tool is used to scrape bowls and fold ingredients gently.
Rubber spatula
The ONLY jewelry allowed in the kitchen is a __________.
Bacteria grows best between ___°F and ___°F.
70°F–125°F
What type of food is MOST at risk if cross-contamination occurs?
Ready-to-eat food
Why should aprons be removed when leaving the prep area?
Prevent spreading contamination
This tool adds air when mixing batters.
Whisk
Name TWO situations when an employee must wash their hands.
Examples: after restroom, touching raw meat, trash, face, changing gloves
How long can food stay in the danger zone and still be served?
Less than 4 hours
Why is cross-contact especially dangerous?
It can cause an allergic reaction even if the allergen is not an ingredient
Name ONE way to control pests in a kitchen.
Deny access, food/water, or shelter
This tool is used to check internal food temperatures.
Food thermometer
Bare-hand contact is allowed only
When food needs further cooking
Name TWO safe ways to thaw food.
Refrigerator, microwave (cook immediately), running water under 70°F, cooking process
How often must food-contact surfaces be cleaned and sanitized?
When switching tasks or every 4 hours
Fridge's should be kept below what temperature?
41°F
This tool is used to portion dough evenly and clean surfaces.
Bench scraper