Hazards
Illness
TCS
Hygiene
Handbook
100

What is an example of a physical hazard?

An object that could cause harm to someone (choking, cut, break tooth, etc.)

100

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.

100

What does TCS stand for?

Time and temperature control for safety

100

True or false:  It is safe to eat in food prep areas

False

100

What does a hamburger need to be cooked to?

155* Fahrenheit

200

What is an example of a chemical hazard?

Sanitizer, cleaning products, etc.

200

Do you have to report vomiting in the last 24 hours to your manager?

yes

200

What is the temperature range of the Danger Zone?

41*-135* Fahrenheit

200

Where should scoops be stored? (e.g. ice scoop)

Out of the food/ice

200
Name one way to prevent cross-contamination.

Store food safely

Keep restaurant free of pests

Keep food and chemicals separate

Handle food safely

Wash and sanitize

300

What is an example of a biological hazard?

Germs/pathogens, ill worker, undercooked meat, etc.

300

Do you have to report a mild cough to your manager?

no

300

What is the longest a "use date" should be?

7 days

300

How can you protect ready to eat foods?

Single use gloves

Tongs

Deli tissue

etc.

300

What does PIC stand for?

Person in Charge

400

A bone accidentally left in a meat dish is an example of what kind of hazard?

Physical hazard

400

Do you have to report yellowing skin or eyes to your manager?

yes

400

What is one way to thaw frozen food safely?

In the refrigerator

Under cold water

While cooking

400

How can you protect food from getting hair in it?

Tie it back

Wear a hat

Wear a hairnet

etc.

400

What are the 5 steps to dishwashing?

Scrape

Wash

Rinse

Sanitize

Air dry

500
Going to work after you vomited in the morning presents what kind of hazard?

Biological hazard

500

Do you have to report to your manager a sore throat with no fever?

No

500

What is the time limit for the Danger Zone?

4 hours

500

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

500

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