Other
List the food safety guidelines you should follow when cooking.
wash your hands
hair up
don't let food cross contaminate
always wash produce
never wash meat
cook food to proper temperatures
don't leave food out at night
what are the proper steps for washing hands?
3 ways to prevent cuts
keep sharp utensils in a drawer with a safety latch.
Keep glass objects in a high cabinet far from reach.
keep Store appliances with sharp blades far from reach or in a locked cabinet.
what temperatures is the temp danger zone?
40-140
define foodborne illness. what causes them?
sicknesses caused by eating food that contains harmful bacteria.
What is the difference between clean and sanitary?
clean is getting rid of the visible dirt
sanitary is getting rid of the microorganisms
what is the 2-sink method for washing dishes
Scrub dishes in the first sink compartment using warm
then rinse
3 ways to prevent fires and burns
reduce water temperature
Unplug electric appliances when not in use
avoid hot spills
what are the temperatures for SUPER danger zone?
70-125
what does HACCP stand for?
Hazard Analysis and Critical Control Points
If perishable food is at room temperature, how long can it be left out?
two hours
what 3 sink method for washing dishes?
wash, rinse, and sanitize
3 ways to prevent fall
wipe up spills right away
choose footwear carefully
Put items you use often within easy reach
when keeping cold food cold what temperature should it be at?
40
Explain FIFO
a food rotation system that organizes and rotates food on a first-in first out basis
What is the role of the Food and Drug Administration
responsible for protecting the public health
Describe the single most effective way to prevent the spread of bacteria
Wash Your Hands
3 different ways to protect electric shock
don't plug to many things into one outlet
use dry hands when plugging or unplugging cords
don't plug a cord in around water
when keeping hot food hot what temperature should it be at?
140
describe flow of food
the paths food takes through your operation: purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating, and service.
How is E-coli spread?
through consumption of contaminated foods
How can we avoid being infected by viruses, bacteria, and parasites?
such as washing your hands regularly
cleaning surfaces that are touched often
how can we prevent chemical and physical hazards in the kitchen?
Carefully wash cooking equipment, utensils, and food surfaces both before and after food preparation using soap and water hot enough to tolerate
how often should you check the temperature of the food left out for cooling?
before every two hours. if its left unchecked for two hours it should be discarded.
what does FATTOM stand for?
food, acidity, time, temperature, oxygen, and moisture.