Sanitation
The types of hazards that can make food unsafe?
Physical, Biological and Chemical
If you are reheating a food for service what is the minimum temperature it has to be held at?
135 degrees
One safe way to thaw food is
In the fridge, microwave, or sink with running water
What are the steps to clean up broken glass
Communicate immediately, sweep up broken glass and put in a separate container not directly in the garbage can
What is the mininum internal cooking temperature for Chicken?
165
6 hours
The range of temperatures where bacteria grows rapidly is known as the....
danger zone
After cutting chicken on a cutting board what 3 things have to washed before cutting veggies
hands, knife, cutting board
What is the minimum internal temperature for ground beef?
155
The 3 compartments in a sink..
wash, rinse and sanitize then dry
To properly sanitize your hands you should wash them for approximately
With warm water, soap and for 20-25 second
When in the lab how should you carry a knife?
Next to your side with the blade pointing down, letting others know you are walking with and holding a sharp object.
What does the A in FAT TOM stand for?
Acidity
What is a physical hazard?
Hair, sneezing, metal shavings, equipment breaking
The first step in preventing food-borne illnesses is
Good Personal Hygiene
When in doubt ______________
What is cross contamination?
physical movement or transfer of harmful bacteria from one person, object or place to another
What is something you can do to prevent burns
Use rags and pot holders
When cutting with a knife your fingers should be?
tucked or curled away from the blade and on the handle
What is the temperature range of the danger zone?
40-140
What are two types of Biological hazards
Bacteria, Parasites, Viruses, Fungi?
Never leave this in the sink with other dishes to be washed!
Knives
When checking a boiling pot of water, you should open the lid of the pot
away from your face
What are 4 of the 6 common food allergies?
Peanuts treenuts, wheat, dairy, eggs, fish shellfish, soy