Basic Sanitation
Apply soap, wash 20 sec, rinse, and dry with a disposable paper towel.
What are the basic steps of washing hands?
4 hours
What is the maximum length of time that prepared foods may be held in the temperature danger zone is?
41ºF-135º
What temperature is the danger zone?
Physical
What type of contaminant are metal shavings, rubberbands, glass, rocks, or sand?
Foodborne Illness
What is a disease transmitted to people through food.
Working with raw meat
When food handler need to change gloves?
Be cooled rapidly then refrigerated
What should happen with Hot food required for service the next day?
Minimum of 135º or above
The over-spray of sanitizer onto foods
What is chemical?
Biological, Physical, Chemical
What are The three hazards to food?
Covered with a bandage and a disposable glove
When preparing food, any cuts and wounds should be?
Every 4 hours, when in constant use
How often should a prepping surface be cleaned?
On the very Bottom shelf
Where should you store raw meat in the refrigerator?
Train staff on how to deal with guests with allergies and make sure that all staff know to ask for help if they are unsure whether a menu item contains an allergen
How can you prevent an allergen from getting into customers food?
Poor personal hygiene, Time temp. abuse, cross-contamination, poor cleaning and sanitizing
How people make food unsafe?
Kills Bacteria
What does a sanitizer do?
165ºF
What temperature Poultry should be cooked to and help for 1 second at?
Minimum 6 inches
How high do shelves holding dry foods need to be of of the ground?
Upside down on a sanitized shelf.
How should sanitized glasses be stored?
cross contamination
what is transferring pathogens from one food to another.
After touching the hair, scratching the skin, or rubbing the face
Food, Acid, Time, Temperature, Oxygen, Moisture
What is FATTOM?
FIFO
What is first in first out?
No hair restraint
What is a cause of hair in the food?
clean and sanitize
What you should do to anything that touches food.