Cleaning, Sanitizing, Disinfecting
To physically remove dirt, germs, dust, oils, food particles, and stains.
What is Cleaning?
This should be accurate and present in every fridge.
What is a thermometer?
This should always be done anytime before preparing food, putting on gloves, handling clean & sanitized food contact surfaces.
What is washing your hands?
These include hats, visors, hairnets; all of which prevent loose hair from falling into food.
What are hair restraints?
Serving safe food is the what of food safety.
What is goal?
To kill bacteria and viruses that cause diseases.
The temperature range that is referred to as "The Temperature Danger Zone".
What is 41F to 140F?
This is the only area that hand washing should be done at.
What is a designated hand washing sink?
These should never be worn on your eyes because they have the potential to fall into food and contaminate it.
What are False Eyelashes?
This is what is spread to people when they eat unsafe foods.
What is a Foodborne Illness?
To reduce the presence of foodborne illness causing bacteria on a clean surface to a safe level.
This should be on all containers that are stored in a refrigerator.
What is a Date Label Sticker?
To be properly stocked a hand washing sink should be equipped with these.
What is warm water, soap, and paper towels?
These must be limited to plain studs (no hoops, no dangling pieces, no gemstones, etc).
What are earrings?
This term is used to identify food that needs no further cooking to serve.
What is Ready-to-Eat?
The amount of time sanitizer must be left on a surface to be effective.
What is 60 seconds?
This is how long Icedream is good for after the machine has been drained.
What is 12 hours?
This is the amount of time that should be spent scrubbing when washing your hands.
What is 15-20 seconds?
These should never be worn on your fingers because they have the potential to fall into food and contaminate it.
What are false nails?
This term refers to food that is potentially hazardous, requiring time and temperature controls to help prevent growth of microorganisms.
What is TCS food?
The acceptable concentration range of sanitizer in the bucket.
What is 150-400 ppm?
Chicken in the warming station is good for this amount of time before it must be discarded.
What is 20 minutes?
The minimum temperature water should meet in the hand washing sinks.
What is 100F?
Fingernails should never exceed this length.
What is beyond your fingertips?
These are the 3 main types of contamination.
What are physical, chemical, and biological?