Chapter 1
How often is the person-in-charge (PIC) required to be onsite?
Every kitchen requires a PIC to be present during operation.
When should you wash your hands? Give 3 examples
Throughout the day, even if your hands look clean. Before touching or preparing food. After any possible contamination from germs.
What temperatures is the Danger Zone between?
41 degrees F and 135 degrees F.
How should you store raw meats?
In a properly working refrigerator below ready-to-eat food.
What should you use to clean dishes?
Soap and water
Who is responsible for answering food safety questions and concerns in a commercial kitchen?
PIC- Person in Charge
How many Americans get sick from food borne illness annually
48 million, resulting in 3,000 deaths.
What symptom(s) are included in the 24-hour rule? (3)
Vomiting. Diarrhea. Cough or sore throat.
Food must not remain in the Danger Zone longer than how many hours?
4 hours.
How is cross contamination caused?
Bacteria from raw meat spreading to other foods.
What should happen to food contact surfaces in between each use? 3 steps
Wash, rinse, sanitize
BONUS: What is one common kitchen ingredient that can also aid in putting out fires?
Baking Soda
Which foods require extra caution?
Undercooked meats and eggs. Oysters and sprouts. Unpasteurized milk or juices.
What is the main purpose of using gloves?
To protect food from germs.
What is the temperature food needs to be reheated to?
165 degrees F for 15 seconds within 2 hours
What do you use a separate cutting board for?
Raw meat and Vegetables.Poultry and Seafood. Seafood and Pork.
When should you add soap to chemical sanitizer?
You should never add soap to sanitizers
Raw meat should be kept away from?
Ready to eat food
What is most important factor in food safety?
Cleanliness
What is the most common food hazard?
Biological contamination.
How do you properly cool food? (temperature&time)
Cool from 135 degrees F to 41 degrees F in a total of 6hrs.
When should you wash your hands? (3 examples)
Handling raw meat. Using the bathroom. Touching your face or nose.
How should you dry dishes in a commercial kitchen?
Air dry is recommended
Cool food from 135F to 41F within how many hours?
6 hours
When referencing highly susceptible populations, what does the acronym “YOPI” stand for?
Younger than 5 years, Older than 65 years, Pregnant Women, Immune Compromised.
What is the proper order for “The 6 Handwashing Steps” described in this chapter video?
Wet Hands, Apply Soap & Scrub, Rub for 10-15 Seconds, Scrub Backs of Hands & Between Fingers, Rinse Hands, Dry With A Disposable Towel or Dryer.
What universal internal temperature must you cook all meats to?
Safe internal temperatures will vary based on the type of meat you are cooking.
Physical hazards. Biological contamination. Chemical contamination.
Name two ways to handle and store dishes in a commercial kitchen to best avoid cross contamination
Avoid touching the surfaces of glasses and dishes where a guest may place their mouth. Store bowls, cups, pots, and pans upside down. Handle silverware and other utensils by the handles only.
The range in which bacteria can rapidly grow and cause contamination to food. We need to know this to keep food from spoiling and causing illness.
41 degrees F and 135 degrees F.