Hygiene
Where should you wash your hands during work?
The designated hand washing sink.
What is the temperature danger zone?
41-135
What does FIFO stand for?
First in, first out
Where do you store raw meat in the cooler?
bottom shelf
How do you check sanitizer strength?
Using test strips
When are you required to wash your hands?
after using the restroom
after handling raw meat
after touching your face or hair
after taking out the trash
before putting on gloves
What temperature must poultry be cooked to?
165 degrees for at least 15 seconds.
How long can ready-to-eat food be kept in the fridge?
7 days (day 1 is open date)
How often should food-contact surfaces be cleaned and sanitized?
after each task
every 4 hrs if in constant use
after contamination
How often must food contact surfaces be sanitized?
when changing tasks or every 4 hours of continuous tasks
How long should you wash your hands?
At least 20 seconds with warm water and soap.
What temperature must ground beef be cooked to?
155 for at least 15 seconds
What is required on food labels for prepared foods?
Open date & discard date (7days with day 1= date opened)
What should you do if raw meat juice drips onto produce?
Discard the food
What is the difference between cleaning and sanitizing?
Cleaning removes germs, dirt, and impurities from surfaces. Sanitizing reduces germs to levels public health codes or regulations consider safe.
When should you change gloves?
when switching tasks
if you touch yourself, your phone, or any other potentially contaminated surface
after 4hrs of continuously doing the same task
How long can food stay in the danger zone before it must be discarded?
4 hours
How far off the floor should food be stored?
6 inches
What is the definition of cross-contamination?
The transfer of harmful bacteria to food from other foods, equipment, utensils, and happens when food is not handled properly.
True/false: you should use towels to dry dishes after they run through the sanitizer before putting them away.
False
What symptoms must be reported to a manager?
Vomiting, diarrhea, sore throat with fever, jaundice
What is the proper procedure for cooling hot foods?
Step 1: from 135-70 degrees within 2 hrs
Step 2: from 70-41 degrees within the next 4 hrs
Total cooling time cannot exceed 6 hrs.
What do you do if cooler is above 41 degrees?
check internal temperature of foods (not just the air)
determine how long it has been above 41 degrees
- if less than 4 hrs= rapidly cool food back to 41 or lower, keep doors closed as much as possible
- if more than 4 hrs= discard the food
Document everything
Describe the process of thawing raw meat in the fridge.
Place frozen raw meat in a bag, dish, or pan to prevent juices from leaking.
What is the correct 3-compartment sink procedure?
Wash --> Rinse --> Sanitize --> Air dry