Hazards
What is an example of a physical hazard?
An object that could cause harm to someone (choking, cut, break tooth, etc.)
Name one time you should wash your hands
After using the bathroom
Before and after preparing raw meet
Before and after wearing gloves
When returning to the cooking area
etc.
What does TCS stand for?
Time and temperature control for safety
True or false: It is safe to eat in food prep areas
False
What temperature does a hamburger need to be cooked to?
155* Fahrenheit
What is an example of a chemical hazard?
Sanitizer, cleaning products, etc.
Do you have to report vomiting in the last 24 hours to your manager?
yes
What is the temperature range of the Danger Zone?
41*-135* Fahrenheit
Where should scoops be stored? (e.g. ice scoop)
Out of the food/ice
Store food safely
Keep restaurant free of pests
Keep food and chemicals separate
Handle food safely
Wash and sanitize
What is an example of a biological hazard?
Germs/pathogens, ill worker, undercooked meat, etc.
Do you have to report a mild cough to your manager?
no
What is the longest a "use date" should be?
7 days
How can you protect ready to eat foods?
Single use gloves
Tongs
Deli tissue
etc.
What does PIC stand for?
Person in Charge
A bone accidentally left in a meat dish is an example of what kind of hazard?
Physical hazard
Do you have to report yellowing skin or eyes to your manager?
yes
What is one way to thaw frozen food safely?
In the refrigerator
Under cold water
While cooking
How can you protect food from getting hair in it?
Tie it back
Wear a hat
Wear a hairnet
etc.
What are the 5 steps to dishwashing?
Scrape
Wash
Rinse
Sanitize
Air dry
Biological hazard
Do you have to report a sore throat with no fever to your manager?
No
What is the time limit for the Danger Zone?
4 hours
Name a hygiene practice to follow when working in the kitchen
No food or drink in food prep areas
Bathe or shower regularly
Do not wear jewelry while working with food
Keep nails short or wear gloves
Keep hair contained
Where should you take the temperature of a piece of meat?
In the thickest part
In the center
Not touching the bone
In 2 or more locations