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
microwave, in the fridge, in the 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 minimum internal cooking temp for Chicken
165
When cooling food down, how long do you have to get it out of the temperature danger zone.
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 cooking 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
20-25 seconds with warm water and soap
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 broken glass
The first step in preventing food born illness is
Good personal hygiene
When in doubt __________________
Throw it out
What is cross contamination?
physical movement or transfer of harmful bacteria from one person, object or place to another
Use a rag or pot holder
When cutting with a knife your fingers should be
What is the temperature range of the danger zone?
40-140
What are two 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 most common food allergies
Peanuts, wheat, dairy, egg, fish shellfish, soy