Good Personal Hygiene
What is the minimum amount of time you should scrub your hands for?
What is 10-15 seconds?
Always do this to surfaces after sanitizing.
What is air-dry?
Always wash these separately.
What is Knives?
The correct internal temperature for whole and ground poultry.
This is the process of reducing harmful bacteria to safe levels.
What is sanitizing?
Open cuts should be covered with these two things before handling food.
What is a bandage and a glove?
What does FIFO stand for?
What is First In First Out?
Heavy boxes should go on this part of the shelf.
What is near the bottom?
The temperature danger zone.
What is 41F-135F?
What should you do before a visit to the restroom if working in the kitchen?
What is remove your apron?
The water should be this hot to wash your hands.
What is as hot as you can comfortably stand?
This is where mops should be stored.
What is in a separate area away from food?
Kitchen shoes should be closed-toed, non-porous, and this.
What is sturdy/skid-resistant/non-slip?
The temperature the water should be in a dish-washing sink.
What is 110F?
What should you do if you have vomiting, diarrhea, sore throat with fever, or jaundice?
Tell your manager/Chef.
This type of food must be handled with gloved hands.
Large ice crystals on frozen food typically means this.
What is the food was time-temperature abused?
PPE stands for this.
What is Personal Protective Equipment?
The correct internal temperature for ground beef.
What is 155F?
What does TCS stand for?
Hand antiseptic should only be used after doing this.
What is washing your hands?
The three types of food safety hazards.
What is chemical, biological, and physical?
PASS stands for this.
What is Pull the pin, Aim at the base of the fire, Squeeze the trigger, and Sweep from side to side?
Food that is being reheated and will be hot-held must be heated to this temperature.
What is 165F?
Ready to eat TCS food can be stored for this many days if held at 41F or lower.
What is 7?