Food Safety & Handling
What is the proper way to wash hands before handling food?
Use warm water, soap, and scrub for at least 20 seconds.
What is the first step when washing dishes?
Scrape off food debris.
What is the minimum safe cooking temperature for eggs?
145°F (63°C).
How should food be arranged on a serving line to prevent contamination?
Cooked food should be kept separate from raw food, and utensils should be used for each item.
What does SDS stand for in chemical safety?
Safety Data Sheet.
What temperature should cold food be kept at to stay safe?
41°F (5°C) or below.
How often should food contact surfaces be sanitized?
Every 4 hours if in constant use.
How long can hot food be held at 135°F (57°C) or above before it must be discarded?
4 hours.
How should gloves be used when serving food?
Change them when switching tasks, after handling raw food, and never reuse them.
What should you do if cleaning chemicals accidentally get into food?
Discard the food immediately and report it to a manager.
What is cross-contamination?
The transfer of harmful bacteria from one food or surface to another.
What is the correct order for manual dishwashing in a 3-compartment sink?
Wash, rinse, sanitize, air dry.
What is the best way to check the temperature of a food item?
Use a food thermometer and insert it into the thickest part.
What is the best way to prevent allergens from contaminating food?
Use separate utensils and prep areas for allergen-free items.
What is the proper way to store cleaning chemicals?
In a designated area away from food and food prep surfaces.
What type of jewelry is allowed when working with food?
A plain band ring (no stones or decorative features).
What should you never mix with bleach when cleaning?
Ammonia (it creates toxic fumes).
What is the proper temperature for reheating food for hot holding?
165°F (74°C) for at least 15 seconds.
If a customer asks about allergens in a dish, what should you do?
Check ingredient labels and ask a manager if unsure—never guess.
Why should you never pour grease down a sink?
It can clog pipes and cause plumbing issues.
What is the “danger zone” temperature range where bacteria multiply rapidly?
41°F to 135°F (5°C to 57°C).
What are the three main types of sanitizers used in food establishments?
Chlorine, Quaternary Ammonium (Quats), and Iodine.
Why is it important to let hot food cool in shallow containers before refrigerating?
To allow it to cool quickly and prevent bacterial growth.
What is the proper way to label food that is prepared in advance?
Include the name of the item, date prepared, and use-by date.
What type of PPE (Personal Protective Equipment) should be worn when handling strong cleaning chemicals?
Gloves, goggles, and sometimes a mask, depending on the chemical.