Clean up your act
What is the proper water temp when washing your hands?
100+ degrees
What are the 5 main hazards in the kitchen?
Burns, electrical shock, falling/slipping, cuts, and poison
What do you do for a conscious person that is choking
Heimlich Manuever
What are the elements needed for a fire? Hint there are 3
Heat, Fuel, Oxygen
What does the P in PASS stand for?
Pull. Pull out the pin on the fire extinguisher
Short and unpolished
What is the leading cause of food borne illness? (Chemical hazards, mold, viruses or yeast)
Viruses
What federal agency ensures that the workplace is safe?
OSHA (Occupational Safety and Health Administration)
To what temperature must food be reheated to for at least 15 seconds?
165 F
What does the A in PASS stand for?
Aim. Aim the extinguisher at the base of the fire/bottom of the flames.
What should food handlers do before prepping food, after touching their face and hair or after using the restroom?
Wash your hands
What is a Material Safety Data Sheet?
A hazard communication program that describes potential chemical hazards
Which of the following can be used when cooling liquids to store in the refrigerator? (ice paddle, blast chiller, an ice bath, putting it outside in the snow)
Ice paddle, blast chiller or an ice bath
What requires foodservice operations to track chemicals that pose a risk to health?
EPA
What does the 1st S in PASS stand for?
Squeeze. Squeeze the handle of the fire extinguisher.
What is the only jewelry allowed to be worn by a foodhandler?
Plain metal band
What does FIFO stand for?
First In First Out
What is FIFO?
A method of stock rotation
What should be done for an unconscious person that is not breathing?
CPR (cardiopulmonary resuscitation)
What does the 2nd S in PASS stand for?
Sweep. Move the nozzle from side to side across the base of the flames in a sweeping motion.
When serving food in a restaurant how should you handle the dishes, glassware and silverware?
Bottom or edge of dishes, bottom/base of cups, the handle of silverware (not where it would touch food)
Refrigerate perishable foods after how long?
2 hours or less from time of cooking
What are the three rules to follow to keep pests out of the kitchen?
Close all holes and gaps, clean surfaces/store food properly, remove garbage regularly
How should I unplug anything?
Hold the base of the plug NOT the cord
What happens in a fire with and automatic fire extinguishing system?
The heat and gases rise into the hood system causing the fusible links to melt, which releases a suppression agent from the nozzles on to the cooking surface and extinguishes the fire.