Kitchen Safety
These are 2 safety guidelines for using chemical sanitizers.
What are 1) follow manufacturer's instructions; 2) only use for intended purpose?
To measure the concentration of a sanitizer solution, you should use a _____________.
What is a test kit?
These are described as harmful microorganisms that make you sick when eaten.
What are pathogens?
This is the temperature range for a dry storage area.
What is 50-70 degrees F?
This type of burn is considered to be the most severe.
What is a 3rd Degree burn?
This type of cut leaves the skin pierced with a deep hole and is caused by a pointed object.
What is a punture?
In order to prevent contamination, this is the proper way to dry dishes after they have been washed.
What is air-drying?
These are considered to be the four types of biological contaminants?
What are viruses, bacteria, parasites, and fungi?
The minimum internal cooking temperature requirement for eggs to be served immediately is __________ degrees F.
What is 145 degrees F?
This should be used for oil or grease fires if you do not have an extinguisher.
What is sodium bicarbonate (baking soda)?
These are 3 safety guidelines when handling knives in the kitchen.
What are 1) never catch a falling knife; 2) carry knives by your side with blade pointing down; 3) never leave knives in soapy water?
The temperature for the final sanitizing rinse in a high-temperature dishwashing machine is ______ and _____ for single temperature machines.
What is 180 degrees F and 165 degrees F?
These are considered to be the of the acceptable methods for cooling cooked foods.
What are 1) ice water bath; 2) blast chiller; 3) ice paddle?
This is the minimum internal cooking temperature requirement for roasts of pork, beef, lamb, or veal.
What is 145 degrees F?
This type of fire consists of wood, paper, or rubbish.
What is a Class A fire?
These are 2 things you should ask yourself before lifting a heavy object.
What are 1) Can I lift this by myself?; 2) Do I need help?; 3) Is the path free of clutter?
These are the 5 steps to follow when cleaning & sanitizing.
What are 1) scrape or remove food bits from surface; 2) wash the surface; 3) rinse the surface; 4)sanitize the surface; 5) allow to air dry?
Checking the temperatures of hot TCS foods every _____ hours leaves enough time for ________ _________.
What is every 2 hours; corrective action?
These are the 4 acceptable methods for thawing frozen foods.
What are under running water, in a microwave, in the refrigerator, and as part of the cooking process?
Four instances when food-contact surfaces must be cleaned and sanitized are:
What are 1) after it is used; before foodhandlers begin working with a different food; 3) after the foodhandler is interrupted; 4) after four hours of constant use?
These are the 3 precautionary steps you should take before cleaning kitchen equipment.
What is are 1)unplug the equipment; 2) turn off all switches; 3) follow manufacturer's instructions for cleaning?
These are the 3 most commonly used chemical sanitizers.
What are chlorine, iodine, and quaternary ammonium compounds (quats)?
This information must be included on the labels of cold TCS foods held without temperature control
What are 1)time removed from refrigeration; 2) time the food must be discarded?
Deliveries of live shellfish (oysters, clams, scallops, shrimp) may be received at this maximum air temperature.
What is 45-50 degrees F?
Proper sanitizing involves soaking items in water that is at least ________ degrees for _______ seconds.
What are 171 degrees for 30 seconds?