Personal Habits
Things employees should not do at the work station
Eating, drinking, smoking, chewing gum or tobacco, using cell phone, fixing hair restraint
Cause of foodborne illness that you cannot see, smell, or taste
Bacteria
The three compartments in a sink
Wash, rinse, sanitize
Length of time ready-to-eat TCS food can be stored if held at 41 degrees F
7 days
The transfer of harmful bacteria from one person, object or place to another
Cross-contamination
Symptoms for which the kitchen leader should send an employee home
Vomiting, excessive trips to the bathroom, signs of jaundice, cold sweats or chills, persistent nasal discharge and sneezing
Three groups of people who are most susceptible to foodborne illness
Elderly, very young, immuno-compromised
Required rinse temperature for dishwashers
180 degrees F
The meaning of FIFO
First In, First Out means we rotate oldest food to the front so we use it first
Length of time that TCS foods can safely remain in the temperature danger zone
4-6 hours
This should be done to a cut or open wound if you are working in the kitchen
Cover it with a bandage and vinyl glove
One of the three most common causes of foodborne illness
Improper handwashing, lack of temperature control, cross-contamination
Length of time to wash your hands so they are properly sanitized
20 seconds
Temperature danger zone
41-135 degrees F
True/False: A dull knife is safer than a sharp knife
False
Three requirements for employee attire
Hair restraint, clean uniform & apron, no items that could fall into food
Conditions needed for bacteria to grow
F-food, A-acidity, T-temperature, T-time, O-oxygen, M-moisture
One type of chemical sanitizer
Chlorine, iodine, quaternary ammonium compounds (quats)
Maximum temperature for cold storage units
41 degrees F
Internal temperature that must be reached when reheating leftover food
165 degrees F
Three instances when you must wash your hands
When changing gloves, after eating/smoking, after handling dirty dishes
Four common symptoms of foodborne illness
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Recommended storage procedures for chemicals
In a separate area from food and equipment (or on bottom shelf), in original container with manufacturer's label
Three reasons to refuse a delivery
Signs of pests/rodents; frozen food that is soft, wet, or has ice crystals on the package; dirty packaging; severely dented cans; cans with bulging ends or rust; holes or visible signs of leakage; missing labels; food at improper temperature; expired
Recommended methods for thawing food
In the refrigerator, under running potable water at 70 degrees F, microwaving, cooking