Temperature Control
The correct temperature for holding hot food is?
140 DEGREES OR ABOVE
Illnesses can be prevented by doing what?
Practicing Proper Handwashing
I just touched my face with my gloved hand. What should I do?
Remove my glove, properly wash my hands, replace my glove
Final rinse temperature on the dish machine should be what?
180 degrees or higher
The mashed potatoes on the serving line are 110 degrees. Should I do something? If so, what?
Immediately pull them from the line. Either quick reheat to 165 degrees or above; discard.
The food danger zone is?
The food danger zone is 40 to 140 degrees farenheit.
To properly sanitize your your workspace the 2 step process is what?
Clean with soapy water and disinfect with Quat solution
A student is having difficulty breathing and is developing a rash. What may be happening?
An allergic reaction
Quat Sanitizing solution concentration should be how many PPM and I test with concentration with?
220 PPM
Quat test strip
FIFO means what?
First In First Out
My chicken should be cooked to this temperature?
165 degrees farenhiet
Food-contact surfaces that are in constant use should be cleaned and sanitized how often?
Every 4 hours or as needed
To avoid an allergen cross contamination what 4 preventative measures were identified in the presentation?
Clean Hands
Clean Work Surface & Utensils
Allergy Free Zones
Follow Recipes
I picked up a spray bottle and it doesn't have a label on it. What should I do?
Dispose of the contents, cleaning the bottle.
What should I have in my green bucket? What should I have in my red bucket?
Green - cleaning solution
Red - sanitizing solution
My refrigerator and freezer should be at least what temperature?
Refrig - 40 degrees or below
Freezer - 0 degrees or below
What am I not allowed to do in the food prep, cleaning or serving areas to keep pathogens from contaminating food?
No eating, drinking, smoking, chewing gum or tobacco, using cell phone
How do I ensure on the serving line that I don't cross contaminate the food on the line.
Do not touch ready to eat food with bare or gloved hand.
Use serving utensils only for the food it's intended for
What are SDS Sheets? Where do I find them?
Safety Data Sheets that tell me what I need to do for my safety if I've had a chemical exposure.
Your manager should educate all of you where they're located at your campus.
What should you do when receiving a delivery?
Dry Storage
Refrigerated
Frozen
Dry - visually inspect for damage
Refrigerated - Take temperature to ensure 40 degrees or below
Frozen - test for solid frozen state and no frost build up
When reheating food it must reach _____ degrees in _____ hrs
When reheating food it must reach __165___ degrees in __2___ hrs
What are the 5 risk factors for Food-Bourne Illness?
1. Purchasing from unsafe sources
2. Failing to cook properly
3. Failing to hold food properly
4. Using contaminated equipment
5. Poor hygiene
I should store my items is the walk-in in the following order from top to bottom?
Top Ready to eat
Seafood
Whole cuts of beef and pork
Ground meat and Ground Fish
Bottom Whole and Ground Poultry
The 5 steps in manual ware washing are?
Scrap
Wash
Rinse
Sanitize
Air Dry
Handwashing Steps are what?
1. Wet your hands with clean running water (warm or cold), turn off the tap and apply soap.
2. Lather your hands by rubbing them with the soap. Lather the backs of your hands, between your fingers, and under your fingernails.
3.Rub your hands together for at least 20 seconds. Do you need a timer? Hum the song "Happy Birthday" from start to finish twice.
4. Rinse your hands well under clean running water.
5. Dry your hands with a clean towel or air dry them.