cleaning & sanitation
Wash hands
After handling raw meat you should?
keep them separated
What should you do with ready-to-eat foods and raw meats?
4 hours
How long can food be out without temperature control?
ready to eat food
What should be prepped first
The order to clean in
Scraping, washing, and rinsing are?
apron, hair net or hat, well-fitting clothes, and closed-toe shoes
What should you wear while cooking/prepping food?
First in, first out
FIFO stands for?
Small amounts
How much should you prep at once?
after washing
When do you sanitize?
If you have symptoms of sickness
Why should you talk to your manager?
when a contaminated object touches a clean one
what is cross contamination?
in a container under running warm water, microwave it, in the refrigerator, and cook it
what are the proper ways to thaw food out?
after use or at least every 4 hours
when to clean equipment?
Food, Acidity, Temperature, Time, Oxygen, and Moisture
What do the letters of FAT TOM stand for?
inspect the containers and food
What should you do when receiving food?
Water hardness & Ph, concentration, temperature, and contact time
What affects sanitation effectiveness?
FAT TOM
What is the acronym for bacteria growth conditions?