Personal Hygiene
The proper methods to dry hands (be specific)
What is... single-use paper towels or hand dryer.
41-135 degrees.
Where should you stick the thermometer?
The thickest part
What does cross-contamination mean?
Pathogens being transferred from one surface or food to another
Where can you wash your dishes?
ONLY in a designated sink. Not in a handwashing sink OR in a food prep sink
Give one example of where you should and shouldn't eat/drink in the kitchen.
Shouldn't:
- In prep areas (Some regulatory authorities may
allow you to drink from a covered
container while in prep and
dishwashing areas)
- In areas used to clean utensils and equipment
- In service areas
Should
-ONLY DESIGNATED AREAS
Food that needs to be timed and temperature control.
What are the 3 high-risk populations?
1. Elderly
2. Pre-School Children
3. Immune compromised
How should you store cups? Why?
Upside down so nothing falls into it.
You have a cut on your hand. What are the safety steps you must take before handling food?
1. Clean wound
2. Put Band-Aid on?
3. Put a single-use glove on.
- Only plain bands
-No Watches or braclets
How long do you have to cool TCS food from 135°F to
70°F
Within 2 hours
What does FIFO stand for? What does it mean?
First in First Out
What are the four elements every handwashing sink should have?
1. Hot and cold running water
2. Soap
3. Single-use paper towels or a hand dryer
4. Garbage container
How can we keep food safe in self-service areas?
*Answers may vary
Four times when you need to change your gloves
1. As soon as they become dirty or torn.
2. After handling raw meat, seafood, or poultry and before handling ready-to-eat food.
3. Before beginning a different task.
4. Before preparing food for a guest
with a known food allergy.
5. After an interruption, such as taking a phone call.
Ready-to-eat TCS food must be marked if it will be held for longer than _________ hours
24 hours
Name the correct temperatures for seafood AND vegetables
145 (seafood)
135 (vegetables)
What does "food contact surfaces" mean? Give an example.
Surfaces that touch food (fork prongs)
Store food and nonfood items away from walls and at least __________ inches off the floor.
6 inches
What are the four symptoms that makes you ineligible to work with food?
1. Vomiting
2. Diarrhea
3. Jaundice (yellowing of
skin and eyes)
4. Sore throat with a fever
1. In the fridge
2. Microwave (USE ASAP)
3. RUNNING WATER
4. Part of the cooking method.
Ready-to-eat TCS food prepared on site can be stored for only ____________ days if held at 41°F or lower.
7 days
What is the correct order to store food in the fridge? From top to bottom
TOP: Ready to Eat Food
Seafood
Whole Cuts of Beef and Pork
Ground Meat
Poultry
What are the eight big allergens?
1. Milk
2. Eggs
3. Fish
4. Crawfish and Shellfish
5. Wheat
6. Soy
7. Peanuts
8. Tree Nuts