Show:
Food Safety
Hygiene
Time and Temperature
Cross-Contamination
Cleaning and Sanitizing
100
List Three Biological Hazards?
Bacteria, Viruses, Fungi
100
The amount of time it should take to wash your hands.
What is 20 Seconds
100
The Temperature Danger Zone where Pathogens grow well
What is 41*F to 135*F?
100
What is a good way to prevent cross contamination when preparing food?
Keeping food and utensils separate from each other.
100
Three examples of surfaces that must be Cleaned and sanitized.
What is Any surface that touches food, such as Pans, Knives and Cutting boards.
200
Examples of Chemical Hazards
What are Cleaners, Sanitizers and Polishes
200
What is four of the many times you should wash your hands?
Sneezing, Handling money, Taking out the garbage, using the restroom?
200
Three safe ways to thaw frozen food before cooking.
What is In a cooler, Submerged in running cool water and part of the cooking process?
200
What is the safe way to get ice?
Use Ice Scoops, or tongs, not a glass or bare hands.
200
Reducing the number of pathogens on a surface
What is Santizing?
300
What is Time-Temperature Abuse?
What is letting food stay too long at temperatures that are good for pathogen growth.
300
Never use this instead of washing your hands.
What is and antiseptic or Hand Sanitizer.
300
The minimum temperature for safely cooking poultry and leftovers.
What is 165*F
300
Four of the eight most Common Food Allergens
What is Milk, Soy, Tree Nuts, Shellfish, Eggs, Fish, Peanuts and Wheat.
300
the correct order of the five steps of washing dishes in a three compartment sink
What is Scrape, Wash, Rinse, Sanitize, Air Dry
400
Transferring pathogens from one surface or food to another
What is Cross Contamination
400
What is something you should never touch with your bare hands?
Ready to eat food, such as Sandwiches and salads.
400
What is the safe temperature to cook ground beef?
155*F
400
What is One way to make sure that a guest with a food allergy does not get a reaction from food cooked in your kitchen?
Use equipment assigned for prepping the allergen special order. Use separate fryers and cooking oils.
400
Three signs that you have a pest infestation.
What is Droppings, Nests and Damage to products?
500
The number one cause of foodborne-illness outbreaks at restaurant operations
What is Poor Personal Hygiene.
500
What are two of the times you need to change gloves?
When gloves get dirty or after handling raw meat.
500
What are two incorrect ways to cool large quantities of hot food?
Put large amounts of hot food in a refrigerator or at let them sit at room temperature.
500
Why do you store utensils with the handles up?
What is to keep people from touching the food-contact surface?
500
If you are continuously using an item or surface, how often does it need to be cleaned and sanitized?
What is four hours.