Chapter 3 V1
This item is meant to protect your clothing from food whilst cooking and should be removed before using the restroom or taking out the garbage.
What is aprons?
This is what you should use to dry your hands, turn off the faucets, and open the bathroom door when exiting
What is a single use paper towel?
These items should never be used to scoop ice because they can be contaminated by hands or break and contaminate the ice.
What are glass, cup, or bowl
This is a common method of stock rotation. It means using food products in the order in which received so the oldest inventory is always used first.
What is FIFO "First in, First out"?
This step requires the hot food item be cooled from 135oF to 70oF within two hours
What is Stage 1 of the two stage cooling method?
The only piece of jewelry employees are permitted to wear in food preparation areas.
What is a single plain metal ring/band?
These three items are prohibited while preparing food because they are considered physical contaminants if they come into contact with food.
What are nail polish, artificial fingernails, and false eyelashes?
Employees should never wash their hands in this
What is a food prep sink?
This type of food should always be stored below or away from ready-to-eat foods to prevent contamination
What is raw food?
This is the most dangerous range of temperature inside the temperature danger zone
What is 125F to 70F
This is the amount of time you should be spending scrubbing your hands and exposed arms to ensure the soap covers and cleans every part of your hands, wrists and exposed forearms.
What is 10-15 seconds?
This is applied to hands to kill bacteria that may remain behind after hand washing but should never be used to replace handwashing.
What is hand sanitizers?
This item is required to cover cuts, burns or sores
What is a clean dry bandage with a protective moisture roof barrier such as a finger cot?
This food should be delivered solid to avoid losing quality and freshness, or worse allow harmful microorganisms to multiply.
What is Frozen Food?
This internal temperature is the temperature all foods regardless of type must be cooked to for 15 seconds when cooking food in a microwave
What is 165F
This is the correct water temperature, in Fahrenheit, for washing your hands properly.
What is 100 degrees Fahrenheit?
This action is required after breaks, using the bathroom, smoking, chewing gum, eating, or drinking.
What is wash hands?
You should change this item anytime you are handling money, raw meat, seafood or poultry
What is changing your gloves?
This food type has no temperature requirement and can be received at room temperature
What is Whole produce and/or live crustacean?
Doing this will destroy most harmful microorganisms on the food.
This must be convenient, accessible, and properly stocked with soap, sanitizer (if applicable), and paper towels. If this is not convenient for staff to use, the company can receive a health code violation from the health inspector.
What is a handwashing station?
This is the appropriate action to take if a serving utensil falls into food.
What is using tongs or other utensils to retrieve the fallen serving utensils?
This entire process should take at least 20 seconds.
What is proper handwashing.
Packages should be rejected when any of these signs are present
What are:
1. Signs of pests present
2. Containers are torn, broken or damaged.
3. ice crystals have formed inside or on frozen food packaging.
4. Expiration/use by dates have passed.
5. dry goods packages have visible liquid damage or feel wet
?
Frozen food should never be thawed like this.
What is placing it on the counter at room temperature?