WHEN IT DOUBT, THROW IT OUT
What is the time temperature danger zone (TDZ)?
5C - 57C or 41-135F
What chopping board and knife used for vegetables?
Green
What part of the dishes and utensils must servers avoid touching?
The food contact-surfaces, such as the top of a plate or the rim of a glass
It is one of the simplest and most important step of preventing food contamination and spreading of infectious diseases.
Handwashing
All surfaces must be cleaned and rinsed. What additional task must be performed for food-contact surfaces?
Sanitizing
What are the 4 methods of thawing?
Chilling
Microwaving
Running Water
Cook as part of the process
When raw meat or poultry touches a ready-to-eat, which type of cross-contamination is this?
Direct Cross-contamination
Name two-ways to avoid bare-hand contact with ready-to-eat food
• Use single-use gloves
• Use tools such as tongs or spatula
What must a food handler do before putting on gloves when starting a task?
Wash hands
The complete handwashing facility is consists of the following?
Hand Soap
Handwashing sink
Paper Towel / Tissue
Trash Bin
Handwashing signage
It is food that can be eaten without further preparation, washing, or cooking.
Ready-to-eat
When raw poultry that is incorrectly stored above ready-to-eat food, drips into that food.
By Dripping
A naturally occurring protein in a food or ingredient some people are sensitive to.
Allergen
What is the correct way to care for an infected wound on a food handler's finger?
Cover the infected wound with bright color bandage
Place single-use gloves over the cover
What are the 5 basic steps of cleaning and sanitizing?
1. Scrape the surface
2. Wash the surface
3. Rinse the surface
4. Sanitize the surface
5. Air Dry
What is the standard holding time of pre-baked salmon?
12 hrs
Name the 2 labels used for tagging the product
Transferred Tag
Back-up Tag
What is the standard holding time of bottled iced tea?
5 days from the date of preparation
Name 4 times when food handlers should wash their hands
* Using restroom
* Coughing, sneezing, touching hair or face, and body
* Taking out trash, using mops and other unsanitary object (money, devices, pens, door handles, etc.)
* Eating, drinking and smoking
* Handling raw meat, seafood, or poultry
* Handling raw meat, seafood, or poultry
What is the chemical used and standard concentration used for sanitizing surfaces?
Techno Bac Organic Chlorine Poder 100 ppm
What are the 2 factors that you can control to reduce the growth of bacteria?
Time and Temperature
In the standard storage of TOP to BOTTOM stacking, what food should be placed at the bottom part of your storage?
Raw Chicken / poultry
What is the standard holding time of brewed coffee?
30 minutes
Describe the 5 steps of hand washing
1. Wet hands and arms. Use running warm water.
2. Apply soap. Apply enough to build up a good lather.
3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean fingertips, under fingernails, and between fingers.
4. Rinse hands and arms thoroughly. Use running warm water.
5. Dry hands and arms. Use a single-use paper towel or hand dryer.
What are the different colors of mop used in store? Describe its use
Red - restroom
Green - Kitchen
Blue - Dining