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Good Food Practices
Proper Preparation
Work Cleanliness
Contaminates
Proper Internal Temperatures
100
I just cut raw meat with gloves on, washed my hands, but put on the same gloves. This happened because of it.
What is Cross Contamination?
100
An item was just put away in the walk-in. It was properly rotated but this was failed to be done to show it.
What is proper food labeling?
100
I need to be stored away from prep areas and utensils.
What is chemicals?
100
Finger nails, Band-Aids and hair are all considered this type of contaminate
What is a physical contaminate?
100
This is a food that is meant to be served cold. It needs to stay under this internal temperature.
What is 41 Degrees?
200
Visually inspect all food items after this.
What is it that staff should do after receiving a food delivery?
200
Put in place at one time.-Direct Translation.
What is Mise en Place?
200
I must be kept at 180* when it comes to the final sanitizing rinse of dishes.
What is a high temperature dishwasher?
200
You just cut your hand and got blood in the food.
What is biological contaminates?
200
I am poultry I should be cooked to this internal temperature for how long.
What is 165 degrees for 15 seconds?
300
This should be done because I Just left the prep area and returned.
What is washing your hands?
300
This food was sitting in the walk-in and was not put into this system with the rest of the food so it has went bad.
What is rotating food properly?
300
These should be properly washed and sanitized even if they do not appear to be have not even been used.
What is preset unwrapped utensils?
300
Food,acidity, temperature, time, oxygen, and moisture. (FATTOM)
What is the conditions favoring the growth of food-borne pathogens?
300
This has happened because food was left out too long and has dropped into the temperature danger zone.
What is time-temperature abuse?
400
This strategy helps prevent cross-contamination.
What is buying food that does not require prepping?
400
These are the four thawing methods that are safe when it comes to food.
What is cooler,running water,microwave, and cooking food to thaw?
400
This is where I should go if I need to wash my hands.
What is designated sink for handwashing?
400
You can smell bleach on your dishes.
What are chemical contaminates?
400
Partial cooked food needs to be heated to this temperature;for this time at least before serving.
What is 165 Degrees for 15 seconds?
500
A student used there thermometer on raw chicken and then used it to check cooked food. This could of been used to avoid direct contact with the food.
What is a prob sheath?
500
My food is thawed and now I need to use convectional cooking equipment to finish it.
What is the next step after you thaw food in the microwave?
500
Use a test kit to check the sanitizer's concentration when mixing it.
What is the way to check a chemical sanitizer's to make sure it is correct strength?
500
This is what ALWAYS should be done to prevent cross contamination to avoid contaminates.
What is proper sanitation practices?
500
These are methods for cooling food.
What is ice-water bath, Ice paddle,blast or tumble chiller,and ice or cold water as an ingredient?