Attire & Sanitation
How often should you replace a sanitizer bucket?
Replace solution every 2–4 hours or when visibly soiled
Where should you temp food?
Insert into the thickest part
What are the 3 contaminants? Explain.
-Biological: Bacteria, viruses, parasites, and fungi
-Chemical: Cleaning agents, pesticides, food additives, or toxic metals that contaminate food during storage or prep.
-Physical: Foreign objects such as glass, metal shavings, bone fragments, or hair that enter food accidentally.
What is cross contact VS cross contamination?
Cross contact- The transfer of an allergen from one food or surface to another
Cross contamination- The transfer of harmful microorganisms (bacteria, viruses) from one surface or food to another
What does HACCP mean?
Hazard Analysis Critical Control Point
What are 3 personal hygiene rules? Bonus points for listing 6
Change gloves after handling raw meat, touching your face, or switching tasks
Never reuse single-use gloves
Keep fingernails short and clean; no nail polish or artificial nails
Wear clean uniforms and aprons daily
Keep hair restrained at all times
Remove jewelry except a plain wedding band
What is the reheating temperature for cooked TCS food?
Must reach 165°F within 2 hours
What is FAT TOM?
Food, acidity, time, temperature, oxygen, moisture
What are the basic 5 stages of the flow of food?
Purchasing, receiving, storing, preparing, cooking
What is HACCP?
A systematic food safety management system
What is the minimum temperature for handwashing water?
Handwashing water needs to be at least 100 degrees
What are the two methods of calibrating a thermometer? Explain one of them
Ice point method, Boiling point method
What is the tempature danger zone and what are some foods that are most at risk?
41°F and 135°F
Meat, poultry, and seafood
Dairy products and eggs
Cooked rice, pasta, and potatoes
Cut melons, tomatoes, and leafy greens
Tofu and soy protein foods
Sprouts and bean sprouts
Garlic-in-oil mixtures
What are 4 safe thawing methods?
In the refrigerator at 41°F or below
Submerged under running cold water (70°F or below)
In the microwave — if cooking immediately after
As part of the cooking process
Who are the key regulatory agencies?
OSHA, FDA, USDA, CDC, Local Health Department
What are the 5 steps to washing dishes?
1. Scrape & pre-rinse
2. Wash (compartment 1)
3. Rinse (compartment 2)
4. Sanitize (compartment 2)
5. Air dry
What temperature must cold food be stored at?
41°F
What are the big 6 pathogens?
-Salmonella
-E. coli O157:H7
-Norovirus
-Hepatitis A
-Shigella
How should food be stored in a fridge?
Top to bottom:
Ready-to-eat foods (produce, deli meats, leftovers)
Seafood (145°F minimum cook temp)
Whole beef, pork, lamb (145°F)
Ground meats (155°F minimum cook temp)
Poultry (165°F — always on the bottom shelf)
What are some common workplace physical hazards?
Cuts, burns, falls, chemical hazards, fire
What is the difference between cleaning and sanitizing?
-Cleaning removes physical contaminants like food residue, dirt, and grease but does NOT kill pathogens
-Sanitizing reduces pathogens on a surface to safe levels using either heat or approved chemical sanitizers
What are the minimum internal cooking temperatures?
Poultry- 165°F
Whole Meats & Fish- 145°F
Ground Meats- 155°F
Fruits, veg, grain;- 135°F
What are the 4 pathways food becomes contaminated?
Infected people, cross-contamination, time-temperature abuse, poor personal hygiene
Milk, Eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame
Explain how you can use HACCP in a real world situation
____