Category 1
What are the 3 types of food safety hazards?
biological, chemical, physical
Where should you wash your hands?
Only in the handwashing sink
What is the temperature danger zone?
between 41 degrees F- 135 degrees F germs will/can grow in food
What do you do if the customer has an allergic reaction?
call emergency number in your area (911) and tell your manager
What are the four proper ways to thaw food?
1. in fridge or cooler at 41 degrees or lower
2. in microwave if using immediately
3. in cold running water at 70 degrees or lower
4. as part of the cooking process
What is cross-contamination?
transferred pathogens (germs) from one surface or food to another
What jewelry should not be worn in the kitchen?
Rings bracelets watches
What is FIFO?
First in, first out; means storing items with the earliest use by date in front of items with later dates
What are the five steps to preparing a surface for cooking?
1. scrape or remove food from surface
2. wash surface
3. rinse the surface
4. sanitize the surface
5. let it air dry
What is the cooking temperature for ground beef?
155 degrees for 17 seconds
What is Time-Temperature abuse?
having food kept at the wrong temperature for too long so that the food can make you sick
What symptoms of sickness should be reported to your manager?
vomiting, diarrhea, sore throat with fever and Jaundice (Yellowing of the skin and eyes)
In what order should food be stored in the fridge?
from top to bottom:
1. ready to eat foods (fruits, vegetables,
2. seafood
3. meats whole
4. ground meat and ground fish
5. poultry
What are signs of rodents?
droppings, nests, damage to packages, food or the building
What is the cooking temperature for steaks and chops?
145 degrees for 15 seconds
How long should you wash your hands?
20 seconds using soap and water
What are 4 of the big allergens?
tree nuts (almonds, pecans, walnuts) milk, soy, eggs, fish, peanuts, shellfish (crab, lobster, shrimp) wheat
What do you do if cross-contamination happens?
set aside the contaminated item so no one can use it; ask your manager what to do
Reject food if…
the package is dirty, has water stains, is leaking or discolored; if the package has holes or tears or any type of damage; cans cannot be dented, rusty or swollen on top or bottom
What is the cooking temperature for seafood?
145 degrees for 15 seconds
When should hand antiseptics be used?
After you wash your hands and before you put on your gloves
What are the last four big allergens (that have not been named ye)t?
tree nuts (almonds, pecans, walnuts) milk, soy, eggs, fish, peanuts, shellfish (crab, lobster, shrimp) wheat
When preparing food for someone with an allergy, ensure their food does not touch…
anything they are allergic to
Reject meat, seafood, and fish if…
slimy, sticky or dry
What are the three compartments in the sink?
sink 1, the was sink
sink 2, the rinse sink
sink , the sanitize sink