Chapter 10
What are the four steps involved in cleaning and sanitizing a surface?
What are the three main types of contamination?
Biological, Chemical, and Physical
What are the most major factors in preventing foodborne illness?
Prevent Cross-contamination and control time and temperature
How should you handle chemicals?
Store away from food and equipment and label correctly
What are some examples of biological contamination?
bacteria, viruses, parasites, and fungi (mold, yeast)
What is the temperature danger zone where bacteria grows most rapidly?
Between 41F and 135F
How do you properly use a three-compartment sink for washing, rinsing, and sanitizing?
What are the Big 9 Allergens?
Milk, Soy, Eggs, Fish, Tree Nuts, Peanuts, Crustacean Shellfish, Wheat, and Sesame
What is the importance of calibrating thermometers?
How can you clean and sanitize tableware and utensils?
How can biological contamination be prevented?
proper food handling, temperature control, personal hygiene, and pest control
How should food be thawed safely?
In the refrigerator, under running water, in microwave, or as a part of the cooking process
What should be in a master cleaning schedule?
Include cleaning tasks, monitor to keep it effective and supervise.
What is FAT TOM?
How can cross-contamination be prevented?
practice good hygiene, use separate cutting boards and utensils, and proper cleaning and sanitizing