Food Safety
What does HACCP stand for?
Hazard Analysis Critical Control Points
What is the temperature danger zone?
41 - 139
What should you do if you feel sick?
1. Call the unit and speak to a manager or supervisor.
2. Contact your manager (if they were not at the unit).
Do non-food contact surfaces need to be sanitized?
No
Name 3 ways to prevent back injury.
Answers vary.
- lift with your legs, not back
- do not twist/turn when lifting
- team lift if too heavy
When storing, what is stored on the top? What is stored on the bottom?
Ready-to-eat food on top; raw chicken on bottom.
What 2 items must be cooked to 165?
Poultry and casseroles/stuffed foods
Demonstrate the proper hand washing procedure.
Demonstration
What is a "food contact surface"?
Any surface that may come in contact with food during prep, serving, holding and cooking process.
Fire Safety: What does PASS stand for?
Pull
Aim
Squeeze
Sweep
Name the 8 common allergies.
tree nuts, shellfish, dairy, peanuts, fish, wheat, soybeans, eggs
What is the cooling and reheating process?
Cool food to 70 within first 2 hours; 40 4 hours afterwards.
Reheat food to 165.
What are 3 instances when you should change your gloves?
Answers vary:
- changing from one task to another
- after handling raw food
- after touching hair, clothes, face, etc.
- any time there may be cross contamination
What is the process for cleaning and sanitizing food contact surfaces?
- Scrape off food.
- Clean
- Rinse
- Sanitize
- Air dry
How can we handle chemicals safely? Where is this information?
Wear the correct PPE; read in the SDS book about the chemical.