2.2
When should hands be washed?(multiple answers)
Using the restroom, handling raw meat, touching hair face or body, sneezing, coughing, using a tissue, eating, drinking, smoking chewing tobacco, etc.
What does FIFO stand for?
First in first out
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is the definition of cleaning?
Removes food and other dirt from a surface
What are proper hand maintenance guidelines?
Keep fingernails short and clean, don't wear false nails, don't wear nail polish, wear a bandage over wounds, etc.
How could you prevent time temperature abuse?
Make sure food is at temperature that won't grow pathogens.
How many HACCP principles are there?
Seven
When do food contact surfaces need to be cleaned and sanitized?
After each use, before food handlers start working with food, anytime food handlers have been interrupted, after four hours, etc.
What are reasons food handlers should be prevented from working?
When ill, having contact with someone who is ill, touching things that contaminate food, etc.
What is one way to prevent cross-contamination?
Keep your hands clean when preparing food.
What do principles 1 and 2 do?
What is the definition of sanitizing?
Reduces pathogens on a surface to safe levels
How do you use gloves properly?
What does TCS stand for?
Time temperature control for safety.
What do principle 3,4 and 5 do?
Help establish ways for controlling those hazards
How should cleaning products be stored?
Near the commercial kitchen but safely away from food.
20 seconds
How should frozen food be thawed?
Cool temperatures
What does principles 6 and 7 do?
Help maintain the HACCP plan and system, and verify its effectiveness
What are two ways to sanitize?
Heat sanitizing and Chemical sanitizing