Food Safety is Important
What are the three kinds of hazards that food handlers need to be aware of when prepping and serving food.
Biological Hazards
Chemical Hazards
Physical Hazards
Name all of the things a stocked handwashing station must have.
Running water at a temperature of at least 85F
Soap
Single-use paper towels or a hand dryer
Garbage container
What part of food should the thermometer be inserted into?
The thickest part
Name two ways to you can prevent cross-contamination.
Store food in designated storage areas
Wrap or cover food before storing it
NEVER use old chemical containers to store food, only store food in food grade containers
Store raw and ready to eat food separately
What should you do if you notice worn or cracked equipment, and why?
Set it aside and report it to your manger because worn or cracked equipment is not easy to clean or sanitize.
Name two chemical hazards
Cleaners
Sanitizers
Polishes
What kind of food can you NOT touch with your bare hands?
Ready-to-eat food
What does TCS stand for?
Time/Temperature Control for Safety
What are the 3 steps to take if cross contamination happens?
Do your best to fix the problem
Set aside the contaminated item so no one can use it.
Ask your manager what to do
What is the FIRST step when cleaning and sanitizing stationary equipment?
UNPLUG THE EQUIPMENT!
Name two biological hazards.
Bacteria
Viruses
Parasites
Fungi
(Physical hazards can be bones in fish or fruit pits)
Name five situations in which you should wash your hands before going to the next task.
Using the restroom
Handling raw meat, poultry, or seafood
Taking out garbage
Touching you hair, face, or body
Touching your clothes
Taking a break
Sneezing, coughing, or using a tissue
Handling chemicals
Handling money
Leaving/returning to the kitchen
What should the internal temperature of ground meat (including beef, pork, and other meet) be to know that it has been cooked thoroughly enough to serve.
155F for 17 seconds
What should you do if you have a guest with a food allergy and you notice that their food has come in contact with a food allergen?
DO NOT serve the food to the costumer
Set it aside so it cannot be used.
Tell your manager, who will tell you what to do
When setting up a three compartment sink, how does each sink get filled?
Sink 1- 110F water and add detergent
Sink 2- Fill with water, Leave the sink empty if you spray rinse items.
Sink 3- Fill this sink with water and add the correct amount of sanitizer. Check the strength of the sanitizer with a test kit.
List 3 ways people can make food unsafe.
Poor personal hygiene, cross contamination, time-temperature abuse, and poor cleaning and sanitizing
If you have any of these symptoms, you should report them to your manager
Vomiting
Diarrhea
Jaundice
Sore throat with a fever
What should the internal temperature of poultry (whole or ground chicken, turkey, and duck) be to know that it has been cooked thoroughly enough to serve.
165F for more than one second
What are nine foods called that are responsible for the most allergens in the United States.
The Big Nine
After how many constant hours of use do you need to clean and sanitize a food contact surface?
After four hours if the items have been in constant use.
What are two ways that we can prevent cross contamination as food handlers?
Practice good personal hygiene
Control and monitor the time and temperature of food
Clean and Sanitize surfaces correctly
List 3 situations when it is necessary to change your gloves.
As soon as the become dirty or torn
After handling raw meat, seafood, or poultry
Before handling ready to eat food
Before beginning a different task
Before prepping food for a guest with a known food allergy
After an interruption, such as taking a phone call
In what temperature range (the temperature danger zone) do pathogens grow best in.
41F to 135F
List the BIG NINE
Milk
Soybeans
Tree nuts
Crustacean
Sesame
Eggs
Fish
Peanuts
Wheat
What are the five steps for cleaning and sanitizing?
Scrape or remove food from the surface
Wash the surface
Rinse the surface
Sanitize the surface
Allow the surface to air-dry