Chapter 3 A
Another name for hand antiseptics
What are hand sanitizers?
The minimum length of time handwashing should take
What is twenty seconds?
Finish this sentence:
Single-use glove should___________be used in place of handwashing
What is never?
What do eating, drinking, chewing gum, and smoking have in common?
They are all forbidden in the kitchen because tiny droplets of saliva (which contain thousands of pathogens) can be transferred to hands or directly to food being handled
Temperature danger zone
What is 41-135 degrees F?
70-125 degrees F When pathogens grow more rapidly within the temperature danger zone
The transfer of harmful bacteria from one surface to another
What is cross contamination?
Where hands are to be washed
What is, only at handwashing sinks?
What kind of food safety certificate must be posted in a commercial kitchen?
What is a ServSafe Manager's Certificate?
The only time a food handler may have a drink in the kitchen
What is when it is in a correctly covered container with a lid, straw or a sip lid?
3 common types of thermometers used in kitchen operations
What are Bimetallic stemmed thermometers, thermocouples and thermistors?
The number one way to prevent foodborne illness
What is proper handwashing?
The transfer of food allergens from one surface to another surface or food item
What is cross contact?
The length of time food may be kept in the refrigerator before discarding
What is 7 days (including the prep day)?
2 rules regarding hair restraints in the kitchen
What are wear a clean hat or restraint in food prep area, do not wear hair accessories that can become physical contaminants, do not wear false eyelashes, wear a beard restraint if necessary?
3 Occasions when thermometers are used in the kitchen
What are to take the temperature when receiving food, cooking food, holding food, cooling food, and reheating food?
People who carry pathogens without getting sick themselves
Who are carriers?
4 activities where food handlers must wash their hands after engaging in
What are using the rest room, touching body or clothing, coughing, sneezing, blowing nose, eating, drinking, smoking, handling dirty dishes, taking out the garbage, etc...?
3 occasions when wearing gloves is a must
What are when handling ready to eat foods, if a worker is wearing nail polish or fake nails, food handler has a cut or boil on their hand and bandage, etc.?
3 times it is appropriate to remove your apron.
What is when leaving the prep area, when going to the rest room, when taking out the garbage, when it is dirty to change into a clean apron?
Infrared or Laser Thermometers are used for what purpose?
To measure the surface temperature of food and equipment.
4 Ways Managers can manage a Personal Hygiene Program in the workplace
What are creating personal hygiene policies, training staff on policies, retraining as needed, modeling correct behavior, supervising food safety practices at all times, revising personal hygiene policies when laws or science change
The five steps to proper handwashing
What are?
wet hands and arms rinse hands and arms
apply soap
scrub hands and arms 10-15 sec.
Dry hands and arms*single use paper towel or hand dryer
5 things that must be present at a hand sink
What is hot and cold running water, soap, single-use paper towels or air dryer, garbage bin, signage
The Big 5 (name them)
What are Norovirus, Hepatitis A
Shigella spp.
Shiga-toxin producing E.coli
Salmonella Typhi
Nontyphoidal Salmonella
Two ways to calibrate thermometers
What is the boiling-point method and the ice-point method?