proper kitchen etiquette
what is the only jewelry allowed in the kitchen
plain band ring
what type of hazard is a bacteria
biological hazard
safe ways to thaw food
microwave(if only for one serving) refrigerator, dripping water
what is a pathogen
an organism that causes disease
what is a food safety audit
when a local health inspector inspects the kitchen
how often should you change gloves
after every step or tear
what hazard is spraying with a cleaner around food
chemical
what temperture should dry goods be stored
50 to 70 degrees
how to deal with a rat in the kitchen
you maintain the kitchen to not let anymore come in
easiest food type to get sick from
not wiping down the board after cutting chicken before cutting produce is what?
cross contamination
foods staying too long at an abnormal temperture
time-temperature abuse
what does the o in fat tom stand for
oxygen
definition of time temperature abuse
when food is left in the danger zone longer that 2 to 4 hours
what is the most vulnerable demographic when it comes to serving
the sick and the elderly
what does first in, first out mean
oldest product used first
what does the H in HACCP stand for
hazard
temperature at which cooked food should be stored
below 41 degrees fahrenheit
what kind of hazard is a broken shard of glass
physical
code at which food handlers need to follow
FDA food code
what is the order of cleaning when using a three compartment sink (IN ORDER)
washing, rinsing, sanitizing
why are you not allowed to cook
IM JUST A BABY @~@
who is the worst student
Rayleigh dumb pants Mcgee
should you put food in the fridge after cooking
no
whats something used to make sure no food is unsafe
(usually kept in a log book)
food safety log