Sanitation
Food Safety
Safety
Safe Food Handling
Food Safety & Sanitation
100

To properly sanitize your hands you should wash them for approximately 

20 seconds

100

You can't see, smell, or taste but its nickname is germ

bacteria

100

One of the best ways to thaw meat is to...

Thaw it in the fridge ahead of time

100

What are the 3 contaminants that are hazardous to food?

Chemical, Physical and Biological

100

What are common symptoms of foodborne illness? 

Vomiting and diarrhea

200

What are the proper steps to washing your hands?

Warm/hot water, apply soap, scrub & wash for 20 seconds, rinse off all soap, dry with paper towel, turn off faucet with paper towel.

200

Potentially hazardous foods should not sit out at room temperature longer than_____

2 hours

200

The range of temperatures where bacteria grows rapidly is known as the....

danger zone

200

What do you do if your cutting board keeps sliding around on the counter while using it?

Put a damp towel under it.

200

What do you do if you have a fever & cough? 

Tell your manager about your symptoms and take sick leave until the symptoms go away for 24 hours

300
If you have a cut on your finger you should do this before cooking
cover it with a band aid and rubber glove
300

When is it best to prepare food that was thawed in the microwave?

Immediately.

300

When in the kitchen 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.

300

What things need to be present in order for bacteria to grow on food?

FAT-TOM

300

True/ False

A dull knife is safer than a sharp knife

False

400

What is the temperature range of the danger zone?

41-135

400

Name at least 2 common potentially hazardous foods.

Milk, Beef, Poultry and Eggs.

400

What is cross contamination?

physical movement or transfer of harmful bacteria from one person, object or place to another

400

What are 2 examples of how a person can be safe and sanitary while working in the kitchen?

Wash your hands, long hair tied back or wear a hat, use gloves, clean clothing, closed toed non-slip shoes, no big rings, no baggy clothes and no excess skin showing.

400

When cutting with a knife your guiding hand fingers should be.....

tucked or curled away from the blade and on the handle (claw grip).

500

What do you need to do before putting on gloves? 

Wash your hands

500

What does FIFO stand for and what does it mean?

First In First Out. It means we rotate oldest food to the front so we use it first

500

Never put this in the sink with other dishes to be washed!

Knives 

500

What is one of the most common causes of foodborne illness?

Improper handwashing, lack of temperature control, cross contamination

500

What happens if a cook touches raw sausage before touching cooked pancakes. 

It can contaminate the pancakes and make someone sick