Cleaning And Sanitation
The correct steps to clean and sanitize a surface
What is Cleaning then sanitizing
The best way to eliminate food born illnesses
What is Proper Handwashing
The range of the TDZ (Temperature Danger Zone)
What is 40-140 degrees (4-60 degrees celcius)
The color used to distinguish people working with Raw Chicken
What is yellow
Pests are drawn to this
What is food
This is what all chemicals are applied to
What is a towel
The amount of time it takes to properly wash your hands
What is 45 seconds
FIFO
What is First In First Out
This protects food from YOU
What are gloves
Pests like to make homes in this
What is cardboard
The length of time sanitizer must be on a surface to be effective
What is 60 seconds
The proper length of fingernails
What is not visible from the palm side
Bacteria will not grow in this temperature range
What is 40 degrees or below
The 3 types of Cross Contamination
What are Biological, Physical, and Chemical
Feces, nests, egg cases, gnaw marks are all examples of this
What are signs of pests
The steps to clean up bodily fluids
What is Clean, sanitize, and then disinfect
90% of Bacterial lives here
What is under your fingernails
Bacteria will die in this temperature range
What is 140 or above degrees
Where chemicals must be stored
What is away and under food prep/storage areas
The device that prevents airborn pests from entering the building
What is the air curtain
3 Types of Sanitizers Used in the Restaurant
What are Alcohol based (Red Wipes), Quat Based (Dish), Chlorine Based (K5)
The Big 6 Food Born Illnesses
Samonella, Typhoidal Singella, Non-typhoidal Singella, Norovirus, E. Coli, Hepititus A.
The length of time chicken must temp above 165 to be considered fully cooked
What is 15 seconds
The most forgotten "Raw" product
What is unwashed produce
Where the greatest risk of pests comes from
What is arriving inventory