Food Safety
Fruit pits
Dirt
Glass
Bandages
What is the correct way to wash your hands?
Wet hands+ arms Apply soap Scrub hands and arms vigorously
Rinse hands and arms thoroughly
Dry hands and arms
How to thaw/ prep TCS food?
In a cooler (41 Degrees or lower)
In a microwave
Under running water (70 degrees or lower)
Pat of the cooking process
Fish usually stay frozen until ready to cook
What are ways to prevent cross-contamination when serving food?
Hold dishes by bottom
Carry glasses in rack/tray, don't stack them
Honda utensils by the handle
Use tongs, deli sheets, or gloves when getting RTE food
Use ice scoops or tongs to get ice
When to clean/ sanitize?
After you're done using them
Anytime you are interrupted
Before you start working with a different type of food
After four hours if items have been in constant use
All surfaces that touch food need to be cleaned/ sanitized
What are some of the chemical hazards?
Cleaners
Sanitizers
Polishes
When should you use gloves?
Become dirty or torn
After handling raw meat/Seafood/Poultry. Before handling RTE food
Beginning a different task/ Preparing food for someone with an allergy
After an interruption
What is the temperature danger zone?
41 degrees F - 135 degrees F
If food at an incorrect temp. Tell manager
How to store different equipment and chemicals?
Equipment- Has to be at least 6 inches off ground, glasses/ cups stored upside down, utensils with handles up
Chemicals- Always store in designated area; away from food always, dispose of them according to labels, keep them in original containers, if not then have them labeled with their common name, dump mop water/ dirty liquids into designated service sink
What steps are there to clean and sanitize a surface?
Scrape/ remove food
Wash the surface, rinse after
Sanitize the surface, Allow to air-dry after
What are some of the biological hazards?
Bacteria
Viruses
Parasites
Fungi
What should a hand washing sink have?
Running water: Temp. 85 degrees F
Soap
Single use paper towels/ Hand dryer
Garbage container
When should you reject food?
Frozen- Packaging has fluids, water stains, Ice crystals
Has passed expo. date, abnormal color/ moldy, smells wrong/ unpleasant
Meat- Slimy, sticky, dry
What do you have to do to prevent cross contamination when storing food?
Store food, equipment, utensils or single use items in designated areas: At least six inches off ground
Wrap/ cover food before storing
Don't store food in old chemical containers
Store raw and RTE food separately if possible; if not possible store in this order, top to bottom: RTE, Seafood, beef/ pork, ground meat+ ground fish, whole and ground poultry
How to use a three compartment sink?
Rinse/ scrape/ soak items before
Wash items in 1st sink- change water when suds are gone/ water is dirty
Rinse items in 2nd sink- dip/ spray rinse
Sanitize items in 3rd- soak items in solution- for the correct amount of time
Air dry items
What can you do to keep food safe?
Practice good personal hygiene
Control the time and temperature of food
Prevent cross-contamination
Clean and sanitize surfaces correctly
What clothing practices should you follow?
Hair covering/ Hair back
Wear clean clothes; aprons, chef coats, other uniforms. Street clothes/ person items not allowed
Remove and correctly store aprons when leaving prep room
Jewelry: only plain band rings, No bracelets, No watches
What are some examples of TCS foods?
Milk/ Dairy products, Eggs
Poultry/ Fish
Heat treated plant food
How to prevent cross- contamination when prepping food and in self service areas
Prepping- Workstations, equipment cleaned and sanitized, Don't let RTE food touch surfaces that came in contact with raw meat/Seafood/poultry, Prep Raw meat/ Seafood/ poultry at a different time than RTE foods, keep RTE foods away from raw meat/ seafood/ poultry, wash produce
food is labeled, with separate utensils and a sneeze guard. Customers cannot use dirty plates or utensils. Don't serve ice that was used to keep drinks cold.
How to wash items in the dishwasher?
Scrape, rinse, soak items before
don't overload dish racks, use correct racks- Load racks so that water spray will reach all surfaces
After, check and rewash dirty items
Air-dry all items
Frequently check: water temp., pressure, sanitizer levels
What causes food borne illnesses?
Air
Water
Soil
Animals
Dirty surfaces
What symptoms do you need to report and why?
Vomiting, Diarrhea, Jaundice, Sore throat w/ fever
If sick you could spread pathogens
What should the internal temperature be of,
Poultry
Ground meat
Seafood
Pork, beef, veal,and lamb
food from plants
165 degrees F for <1 second
155 degrees F for 17 seconds
145 degrees F for 15 seconds
Steaks/ chops- 145 degrees F for 15 seconds.
Roasts 145 degrees F for 4 minutes
135 degrees F
What are some of the most common food allergies?
How to serve customers with food allergies?
How to prep food to deal with food allergies?
*Special case, when chosen a team can answer all three questions, if answer correctly get 3x the points. If answer wrong on one/ two those questions get moved to a different team and the original one get the points of the question they answered correctly*
Milk, eggs, fish, nuts, wheat
Inform them about food allergens, Listen to customers, take notes, communicate allergen special order to house staff, deliver allergen special order safely
Check deliveries carefully, cover and store food in containers intended for food, Clean and sanitize to remove allergens, wash hands and change gloves before prepping, use separate utensil and equipment, prepare allergen order correctly
What to watch for when dealing with pest?
How to take care of the garbage properly?
*Special case, when picked the team can answer both questions, if correct double points*
Droppings
Nests
Damage to products, Packaging, and facility
Garbage- Remove garbage quickly- be careful to not contaminate, do not clean near prep/ food storage areas, Close lid on outdoor containers, keep indoor containers covered