Hygiene
Apron, hat, hair tie, short clean nails, closed toed shoes.
The best way to store food in the fridge....
What is cover, label and date the food?
This microorganism is the most common cause of foodborne illnesses.
What is bacteria?
This should always be held tip down, by my side, while walking slowly.
What is a knife?
wet hands, apply soap, scrub for 20 seconds, rinse and dry.
What is handwashing 101 technique?
Scrape, wash, sanitize, air dry
What is the 2 sink dish washing method?
Transfer of harmful bacteria from one surface to another
What is Cross Contamination?
Turn off the heat source.
What is the first response to a fire?
before preparing/serving food, in between jobs, after using the washroom, after touching your face, coughing or sneezing.
When do you wash your hands when working with food?
Raw chicken should be stored at the _____ of the fridge.
What is bottom?
An example of this type of hazard is when allergens accidentally come in contact with food you are preparing
What is Chemical Hazards?
(tell the teacher,) stop the bleeding, clean the would, bandage it.
What is how to clean a cut in the kitchen?
keeping these short and clean allows for much cleaner hands- no buildup of food and dirt, as well as easier hand washing.
What are nails?
-4C and -18C
What are fridge and freezer temperatures?
An example of a physical hazard.
What is lost jewelery or bone/shell in your food?
PASS is an acronym for this.
What is using a fire extinguisher?
sanitizing surfaces, food handling protocols
What are professional hygiene practices?
FIFO stands for this___________ It is how all food should be stored and is a way of ensuring that you use your oldest food first
What is First In, First Out?
Not a chemical or physical hazard.
What is Biological hazard?
Grease fires should never be stopped with water. This will make them worse! Stop a grease fire by doing this.
What is smother it?