Safety
What should you do if a knife falls off the counter?
What is step back and let it fall?
How long should you wash your hands?
20 seconds
What shelf do we store ready to eat foods
The top Shelf
What is cross-contamination?
the transfer of harmful bacteria from one food or surface to another?
What temperature should cold foods be when received?
41°F (5°C) or lower?
What kind of shoes should you wear in a kitchen for safety?
What are closed-toe, non-slip shoes
What should be used to dry hands after washing?
a disposable paper towel or air dryer
What Must be done to Hot foods before they are placed in the walk-in ?
Food must be cooled to below 41
What does the acronym FAT TOM stand for, and why is it important in food safety?
Food, Acidity, Time, Temperature, Oxygen, and Moisture
Why should you check the expiration date when receiving foods?
make sure the food is safe and still good?
What is the safest way to carry a knife in the kitchen?
What is point down, by your side?
What does the acronym FIFO stand for in food sanitation?
What is First In, First Out?
Which should be stored higher in the fridge: cooked foods or raw meats?
cooked foods
Name one way to prevent cross-contamination.
using separate cutting boards for raw and cooked foods
How must shellfish be delivered?
Must be delivered alive & tagged with when and where it was caught
If a fire starts in a pan, what is the safest way to put it out?
What is cover it with a lid and turn off the heat?
What is the correct order of steps for cleaning dishes?
scrape, wash, rinse, sanitize, dry
What Temperature do we Keep the dry Storage Room?
60-70 degrees
What is the "danger zone" temperature range where bacteria grow quickly?
41°F to 140-41°F
What are we looking for when the food order comes in
checking for correct temperature, damaged packaging, expiration dates, cleanliness, and signs of pests or spoilage
Why is horseplay (running or goofing off) dangerous in a kitchen?
it can cause slips, falls, and accidents with hot or sharp items
When should food handlers wash their hands?
before and after handling food, after using the restroom, or touching face/hair?
How many inches off the floor should food be stored in a pantry or fridge?
at least 6 inches
Give one example each of physical, biological, and chemical contamination.
What is...
Physical: a piece of glass in food,
Biological: bacteria like Salmonella,
Chemical: cleaning spray getting into food?
As Chefs What do we have to Most control over?
Time And temperature abuse