Hospitality Basics
The friendly and generous reception and entertainment of guests, visitors, or strangers
What is hospitality?
The abbreviation for Time/Temperature Control for Safety food
What is TCS food?
This organization ensures workplace safety
What is OSHA?
The correct internal temperature for poultry
What is 165 degrees?
A food that requires no additional preparation before consumption
What is a ready-to-eat food?
This group of staff members work directly with customers in a restaurant. An example is a host.
What is Front of House (FOH)?
These are microorganisms in human blood that cause disease
What are pathogens?
The correct procedure for storing chemicals in a kitchen
What is storing them separately from food preparation areas?
The correct internal temperature for a steak
This document helps workers understand chemical safety
What is an MSDS (Material Safety Data Sheet)?
This group of staff works behind the scenes in food preparation. An example is sous chef.
What is Back of House (BOH)?
Examples of this type of contaminant include Windex and oven cleaner
What is a chemical contaminant?
The proper method for handling a grease fire
What is using a fire extinguisher/baking soda/towel, NOT water?
The bacteria-loving range of 41 degrees to 135 degrees
Points/steps in food preparation where safety can be ensured
What are Critical Control Points (CCPs)?
What is the first step in solving a customer issue?
What is apologizing?
The six factors that contribute to bacterial growth
What is FATTOM (Food, Acidity, Temperature, Time, Oxygen, Moisture)?
Falls, cuts, electrical shocks, burns, and poisoning are all types of this.
What are kitchen hazards?
If a delivery of frozen tuna steaks are delivered at a temperature of 45 degrees, you should make the decision to do this with the food.
Deny the delivery/throw it out.
Using a white cutting board for fruit and a red cutting board for raw steak is a step to avoid this common kitchen mistake
What is cross-contamination?
An example of this step in the complaint solving process is moving a customer from a dirty table to a clean table.
What is immediately fixing the issue?
The most critical step in preventing foodborne illness
What is proper handwashing?
This fire extinguisher can put out most fires, except electrical
What is an ABC extinguisher?
If a Caesar salad has sat on the counter of a house for 1.5 hours, you should make this decision about what to do with the food.
What is to put it in the fridge/eat it?
This is step 3 of 4 in the 3-compartment sink dishwashing process.
What is sanitize?