Safety and Sanitation 1
The most important reason for practicing food safety is to
Prevent foodborne illness
Proper refrigerator temperature is
41 F or below
What should you do if you have a fever or vomiting?
Stay home
What is cross-contamination?
Transfer of harmful bacteria from one surface/food to another.
How to properly clean a surface?
Use a warm wash cloth and small amount of dish soap and clean the crumbs off
What is the correct temperature danger zone?
41-135 F
Which Item should be stored on the bottom shelf of the fridge?
Raw Chicken
Which is a physical contaminant?
Glass
What is an example of cross contamination?
Cutting raw chicken the veggies on the same cutting board, reusing a dirty cloth to clean the counter tops, raw chicken juice dropping on the veggies or berries in the fridge.
Wash crumbs off with warm water and soap, rinse with warm water, spray sanitizer and let air dry
What is the correct hand washing time
20 seconds
The best way to prevent cross- contamination is:
Using separate cutting boards
What is a chemical contaminant?
Soap
List the 4 steps of proper handwashing
1. Wet hands
2. Apply soap & Scrub 20 secs
3. Rinse
4. Dry with paper towel
When should you wash your hands?
After touching raw meat, after using the restroom, and before preparing food
How should you thaw frozen meat safely?
In the refrigerator
How often should wiping cloths be sanitized
Stored in sanitizer between uses
Name 3 types of foodborne illness contaminants
Biological, Chemical, Physical
Which food is considered TCS (Time/Temperature Control for Safety)?
What is the minimum internal temperature for chicken?
165 F
What does FIFO stand for?
First in, First out
Why must hot food be kept hot and cold foods kept cold
Temperature control:
Prevent bacteria from growing rapidly in the danger zone