Safety and Sanitation 1
the types of hazards that make food unsafe
Physical, Biological and Chemical
Ground pork and beef should be stored in the refrigerator
What is the 4th shelve in the fridge?
Shoes should be worn in the kitchen
Closed-toe,Non-slip
Where you should wash your hands
What is at a designated handwashing sink.
When cross-contamination happens
What is Set the item aside and tell your manager?
Transfer of Pathogens from one food to another.
What is cross-contamination
Has an abnormal color,Smells wrong or unpleasant
When do you reject food?
the four steps to preparing a surface for cooking?
Wash,Rinse,Sanitize,Air Dry
The type of jewelry should not be worn in the kitchen
What is rings with stones, watches, and bracelets
Reject meat, seafood, and fish
What is when meat, seafood and fish is slimy, sticky,or dry
Leaving food at an unsafe temperature for an extended period of time.
What is Time-Temperature abuse?
What is milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish, cook rice, sliced melon have in common?
What are TCS Foods?
What is Gnaw Marks, Dirt Tracks, Droppings, Nests
What are signs of rodents?
Vomiting, Diarrhea, Jaundice (yellowing of skin and eyes),Sore throat with a fever
What is symptoms of sickness that must be reported to your manager
the cooking temperature for ground beef
what is 155
20 sec
How long should you wash your hands?
the cooking temperature for seafood
145
What do you do when a customer has an allergic reaction?
What is call the emergency number in your area,Tell your manager
Milk , Eggs, Fish, Shellfish, Wheat, Soybeans, Peanuts, and Tree nuts
What is the Big 8 Allergens
The three compartments in the sink?
What is Wash,Rinse,Sanitize
110 Degrees
165
What is the proper cooking temperature for chicken?
When can hand antiseptics be used?
What is after washing hands
FIFO
What is First In First Out
The meaning of PASS
Pull pin,Aim,Spray,Sweep