Basic Culinary 1
What are the green and red buckets used for?
Green = soapy water
Red = sanitizer
The correct way to scoop ice for a customer's beverage?
Utilizing an ice scoop
How long should you wash your hands?
20 seconds
Where should chemicals be stored?
In a secure area away from all the food
A food handler transfers pathogens from hands to food. How could it have been prevented?
Practicing good personal hygiene
Food, acidity, temperature, time, oxygen, moisture
To prevent cross-contamination when prepping raw meat and ready to eat food, a food handler should
clean and sanitize the work surfaces between each product
What is the correct temperature for receiving TCS foods?
41 degrees F
What is the correct order for hand washing?
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry
Surfaces that touch food must be
Cleaned and sanitized
What's the red and green bucket for?
Green = Soapy water
Red = Sanitize solution
Where should a food handler check the temperature of food?
In the thickest part
What can hand sinks be used for?
Only hand washing.
What are thee ways to prevent cross- contamination?
Change gloves between task, wash and sanitize work station and utensils, and use separate sinks for different task
Where should wiping cloths be stored when not in use?
In the sanitzer solution
At what temperature should raw meat, poultry, and seafood should be stored?
41 degrees and below
How many days must shellfish identification tags be kept on?
90 days
What lowers the number of pathogens on the skin?
Hand antiseptics
When meat is done cooking, should it be put right away?
No
What temperature should the water be for hand washing?
As hot as you can stand but not cold.
What is the temperature range of the danger zone?
41-135 degrees
What is the 3 compartment sinks for? In order.
Wash, rinse, and sanitize
The 3rd sink compartment should be what temperature?
Cooler or room temp
At what minimum temperature must hot TCS foods be held?
135 degrees F
Which symptoms should be reported to a manager?
Diarrhea, vomiting, jaundice, sore throat with fever