Cleaning/Sanitizing and Disinfecting
Temp/ Time
Cross Contamination
True or False
100
What does it mean to sanitize? And how long must it remain on the surface to be effective?
To reduce the presence of harmful contaminants to a safe level.
At least 60 seconds to be effective
100
What is the name of the harmful bacteria that grows rapidly to dangerous levels within the Temperature Danger Zone?
Pathogens
100
What are differences between red, blue and yellow colors in the restaurant?
Red = Bathrooms
Yellow = Raw/Kitchen
Blue = Front Counter
100
If an injury in the restaurant has caused bleeding, Team member should clean and bandage the injury in restroom, away from kitchen and boards area.
True or False?
True
200
How long must disinfectant remain on the surface for?
10 minutes to be effective
200
How long do we keep the veggies in the vegetable wash?
1 minute and 30 seconds
200
When should you change your gloves?
-After sneezing, coughing or using a tissue.
-As soon as they become torn or dirty.
-After touching potentially contaminated surfaces.
-At least after every 4 hours, if gloves are used continually for the same task.
200
Towels that have been used on a contaminated surface should never be re-used for other tasks?
True or False?
True
300
What is disinfectant used for? An how long should it stay on the surface?
Cleaning body fluid spills.
At least 10 minutes.
300
What are the Temperature Danger Zones?
Hot products at 140 degrees or higher
Cold products at 40 degrees or lower
300
After removing your gloves what should you do and why?
WASH your hands properly!
300
If surfaces and equipment look throughly clean, they are most likely sanitary too?
True or False?
False
400
What is the safe range when verifying chemical concentration of sanitizer with the quads test strips?
Chemical concentration should be 150-400 ppm.
400
What temperature is it required to be at immediately after cooking and how long to kill any bacteria?
Cook chicken to an internal temperature of 165 degrees or higher for at least 15 seconds.
400
When you are feeling ill or have just thrown up in the bathroom, what should you do?
Tell a manager and go home. Staying would risk spreading germs to the food and to your fellow empolyees!
400
The internal temperature of gilled nuggets and grilled chicken filets should be checked immediately after cooking first batches each day?
True or False
True
500
According to the FDA, what is the best way to significantly reduce cross-contamination?
To clean and sanitize food contact surfaces before and after preparing food and at least every 4 hours for ongoing tasks.
500
How and why is an Atkins thermometer used?
Atkins thermometer comes with 2 probes. Yellow for checking temperature of raw chicken or milk and egg wash and black for checking temperature of all other products. Prior to checking temperatures, Atkins thermometer probe must be washed, rinsed, sanitized and air-dried.
500
Which is an example of cross-contamination?
-taking off gloves and touching the walk-in handle
-working on nuggets and was asked to make a market base for a customer
-wiping or touching hair or face
ALL of them
500
When must Team Members wear clear food service gloves?
-removing trash
-covering a gray cut resistant glove
-preparing cooked/ready-to-eat food
-covering a bandaged cut on hand