PERSONAL HYGIENE
WHEN SHOULD YOU CHANGE YOUR GLOVES?
ANY OF THE FOLLOWING: WHEN THEY BECOME DIRTY, AFTER HANDLING RAW MEAT/SEAFOOD, BEFORE BEGINNING A DIFFERENT TASK,
NAME 3 TYPES OF FOOD THAT REQUIRE TIME TEMPERATURE CONTROL
ANY 3: DAIRY PRODUCTS, EGGS, CUT GREENS AND FRUITS, SHELLFISH, POULTRY, TOFU, SPROUTS
WHAT SHOULD YOU DO BEFORE STORING FOOD?
WRAP IT
AFTER ______ HOURS OF WORKING YOU SHOULD CLEAN AND SANITIZE SURFACES WHERE FOOD IS BEING PREPARED
4
What piece of technology is NOT allowed in the foods lab?
What is your cell phone?
HOW HOT SHOULD WATER BE WHEN WASHING HANDS?
AS HOT AS YOU CAN STAND
HOW SHOULD YOU LABEL FOOD BEFORE STORING IT?
NAME OF FOOD AND EXPIRATION DATE
HOW SHOULD YOU STORE GLASSES AND UTENSILS?
GLASSES UPSIDE-DOWN AND UTENSILS HANDLES UP
WHERE SHOULD YOU STORE CHEMICALS AND CLEANING SUPPLIES
IN A DESIGNATED AREA AWAY FROM FOOD
What is the specific primary task of the sanitation chef?
What is washing dishes in hot soapy water?
HOW DO YOU TURN OFF FAUCET AFTER WASHING HANDS
WITH PAPER TOWEL
WHAT IS THE TEMPERATURE DANGER ZONE WHERE PATHOGENS ARE ALLOWED TO GROW
41 F TO 135 F FOOD MUST BE KEPT OUT OF THIS RANGE
HOW SHOULD YOU HANDLE DISHES AND UTENSILS?
AVOID TOUCHING THE PARTS THAT COME IN CONTACT WITH FOOD
WHERE SHOULD YOU DUMP MOP WATER OR DIRTY WATER?
INTO A DESIGNATED FLOOR DRAIN
Which chef in the kitchen takes the lead in time and task management?
What is the head chef?
WHAT MUST YOU NOT USE TO DRY HANDS
APRON/ UNIFORM
WHAT SHOULD YOU DO WHEN YOU ARE FINISHED USING A THERMOMETER?
WASH, RINSE , SANITIZE AND AIR-DRY
HOW DO YOU AVOID CROSS-CONTAMINATION WHEN SERVING MORE THAN ONE KIND OF FOOD
USE DIFFERENT SERVING UTENSILS FOR EACH FOOD
WHEN DEALING WITH GARBAGE WHAT ARE 2 IMPORTANT THINGS TO REMEMBER?
ANY 2: REMOVE GARBAGE OFTEN, KEEP GARBAGE AWAY FROM FOOD PREPARATION AREAS , CLEAN INSIDE AND OUTSIDE OF GARBAGE CANS OFTEN
Another word for assistant chef is...
What is sous chef?
AFTER TOUCHING THESE 4 ITEMS YOU MUST WASH YOUR HANDS
ANY FOUR OF THESE: MONEY, DIRTY DISHES, CHEMICAL CLEANERS, CLOTHING/APRONS, HAIR, FACE, GARBAGE, RESTROOM
NAME THREE PARTS TO CHECKING TEMPERATURE CORRECTLY
1. PLACE THERMOMETER INTO THE THICKEST PART OF FOOD. 2. WAIT TILL READING STAYS STEADY 3. REPEAT IN A DIFFERENT AREA
WHAT IF THERE IS A SPILL OF AN UNSAFE FOOD ONTO ANOTHER
SET IT ASIDE AND CALL THE INSTRUCTOR.
WHAT MUST YOU DO WHEN YOU ARE FINISHED USING A CUTTING BOARD
CLEAN IT, RINSE IT, SANITIZE IT , ALLOW TO AIR DRY
What are the two key OSHA guidelines that must be followed in the foods classroom?
What are closed toed shoes and hair ties that must be worn at all times.