Food Storage
Keep these types of nonfood items away from food due to potential for poisoning
Chemicals
Allergens are what?
The Foods (proteins) that cause an allergic reaction
If you are unsure if any part of the meal has a known allergen you should do what?
Check the recipe/ingredients, ask the manager or cook.
Top to bottom storage in a fridge should be?
top: ready to eat food, then seafood, whole cuts of beef and pork, ground meat and ground fish, bottom: whole and ground poultry
Always store the sanitizer towels in ______.
A sanitizer solution
Packaging should be received without what?
Dirty, water stained, discoloration, leaking fluids.
The big 8 allergens consist of?
Milk/milk products, egg/egg products, fish, crustaceans and shellfish, wheat, soy/soy products, peanuts, and tree nuts.
Make sure the allergen does not touch anything for the customers including ____.
Food, beverages, utensils, equipment, and gloves.
Do not allow ready-to-eat food to touch surfaces in contact with ____.
Raw meat, seafood, or poultry.
You should store chemicals in the _____.
Designated storage areas.
Always reject items if you see signs of what?
Pests, leaking, tearing, temperature abuse
What is the 9th allergen added to the big 8 in 2023?
Sesame.
Gloves
Washing produce should consist of these steps.
Cleaning and sanitizing work area, wash produce under running slightly warm water, soak in different batches or different items.
True or False: It is safe to mix chemicals
False: mixing chemicals can cause very bad reactions, fire, or death
Cans should not have what?
Dents, rust, or swollen ends
Once the food is complete, you should do what?
Hand deliver the special order to the guest.
What should you do if cross contact happens?
Do not serve the food, throw the food away, tell the manager, or call 911
Never let customers go to the service area or back up to a buffet with what?
Dirty plates or utensils.
Where should you store your sanitizer bucket when using in the prep area?
Under the prep table but NOT on the floor.
Cross contamination is pathogens being transferred from _______
One surface or food to another.
As a server, you should do what if you know a customer has a food allergy?
Tell them of any secret ingredients, suggest different items, clearly indicate the allergy with all staff.
You must do these steps before prepping food, including food prep surfaces.
Wash, rinse, and sanitize cookware, utensils, and equipment.
A sneeze guard is for the prevention of?
Bodily fluids being spread to food.
Always dump mop water and other dirty liquids ____.
Into designated service sinks with a floor drain.