Food Safety
What do you do if find an item in the refrigerator not labeled or dated?
Throw it out!
We should never find this!!!!
Harmful organisms that cause food borne illness
What is Biological Hazards?
What should be the internal temperature of cooked chicken?
165°F
Should you wash your hands before and after glove use?
YESSSSS
What do you do in case of a fire?
Turn everything off in kitchen, check dining room for sisters, stand by for further instructions
Can fresh vegetables be stored next to raw meat?
No, Never
What is a sickness caused by eating unsafe food?
What is Food Borne Illness
Hot foods must be held at what temperature?
140°F or above
Why is it important to wash your hands?
To prevent transfers of bacteria
True or False
It's okay to thaw meat at room temperature.
False
What should you do with food on the steam table that is not up to proper temperature?
Remove from steam table and heat to proper temperature
Using a knife to cut raw chicken on a cutting board would make it unsanitary to use on other foods due to...
What is cross contamination
What temperature should the wash cycle and rinse cycle be for the dish machine?
Wash 150°F
Rinse 180° F
How long should you scrub your hands while washing them?
20 seconds
How many cups in a number 10 can?
12
Name the Big 8 food allergens.
Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts
Farmer’s crops becoming contaminated by pesticides is an example what type of contamination?
What is Chemical
41 to 140 degrees Fahrenheit
What is the temperature danger zone?
True or False
Hand Sanitizer is a good substitute for handwashing.
False
What does the number of the dipper/ scoop represent? What happens to the approximate measure when the dipper/scoop number increases?
The numbering system for scoop sizes is based on the number of scoops per quart. As the dipper number increases, the approximate measure of the scoop decreases.
What is the proper procedure for cooling down leftovers?
Give an example of a microbial, chemical, and physical hazard.
Microbial: disease-causing pathogen (bacteria, virus, parasite, fungi) i.e. salmonella, listeria, norovirus, etc
Chemical: food contaminated with cleaning and sanitizing compounds, excessive use of additives and preservatives, toxic metals
Physical: Foreign contaminants that are introduced into foods including metal shavings from cans, glass from service ware, staples from packing materials
What is the maximum holding temperature for cold foods?
40°F
How often should you change the sanitizer buckets?
Every 2-4 hours or when they become dirty.
To what temperature do you have to cook ready to eat foods?
165°F