Hygiene/Sanitization
Before doing any work in the kitchen it is important to ...
Washing your hands with soap.
What does PHF stand for and why is it important in Food Safety
Potentially Hazardous Foods - These food are higher in risk to spoil and make people sick
Name 3 allergens
Nuts; dairy; eggs; shellfish;
How often does sanitizer need to be replaced
Every 4 hours or when it is soiled
What temperature should cold and hot food have to be held at.
Cold foods must be held at 4 degrees Celsius (40F) and below and Hot Foods must be held at 60 degrees Celsius (140 F) or higher
What can employees do to reduce the risk of a slip, trip or fall?
Wear work rated slip resistant shoes. Aramark recommends using Shoes For Crew's
others actions could be: Maintain good housekeeping; Do not rush
What is the most dangerous reaction to allergens that can potentially cause death
Anaphylaxis
Why do you need to change gloves and wash your hands in between tasks
Prevent cross contamination
Why is it important to keep hot food hot and cold food cold at all times?
to prevent it from spoiling and potentially getting people sick.
What are 3 types of personal protective equipment (PPE) used in a kitchen?
Cut Gloves; Oven Mitts/Burn sleeves; Goggles
What level of PPM should your sanitizer be
200-400 ppm
As a best practice you can use colour coded cutting boards - Green, White, and Red. What should each colour be used for?
Why is it extremely important to report both Food and Occupational incidents immediately to your supervisor/manger
a delay in reporting can lead to other workers/customers being exposed to the risk of a similar incident.