Personal Hygiene and Kitchen Cleanliness
You must remove this part of your uniform before leaving food prep areas.
Your apron.
You find a butter wrapper in the mashed potatoes. This is considered a ____hazard.
Physical hazard
The ice-point method and the boiling-point method are examples of what?
Methods of thermometer calibration
A confirmed outbreak is when __ or more people have the same symptoms after eating the same food.
2
What does the "P" in HACCP stand for?
Point.
Hazard Analysis Critical Control Point
These four items must be present at a handwashing station.
Running water, soap, single-use paper towels (or hand dryer) and a garbage container.
Clean and sanitize equipement, wash your hands, use disposable gloves, cut raw meat at a different time/place than produce, clean and sanitize food-contact surfaces correctly, etc...
What is the minimum internal cooking temperature for fish?
145°F
Which one of these diseases needs to be reported if an employee is infected?
HIV AIDS, Hepatitis A, Hepatitis B, Tuberculosis
Hepatitis A
This is the curved, sealed edge between the floor and the wall to eliminate sharp corners on hard-to-clean floors.
Coving
This item is not allowed to be used to dry your hands.
Reusable hand towels.
This must be done before handling allergen-free foods
Change gloves and wash hands
This thermometer is used to measure liquids like frying oil or soups
Immersion probe
These are living organisms that need a host to survive. They are often found in wild game.
Parasites
The path in which food takes from purchasing all the way to serving to the customer
The flow of food
What should the temperature of the water in the first sink compartment be?
At least 110°F
Using contaminated equipment and purchasing from untrustworthy vendors are two of the five ______
CDC risk factors
Stored food most be at least 18" away from what?
The ceiling
This virus is found in feces and contaminated water. It is associated with ready-to-eat foods and can cause symptoms hours after ingestion.
Norovirus
This/these items must be kept at least 6" off the floor
Food, kitchen equipment
The water must be at a hand washing station must be temperature or higher.
100°F
What are the three main ways food can become contaminated?
Chemically, physically, and biologically
If a plate of freshly cooked spaghetti was set on a table with no temperature control, how many hours can it be left out?
Up to 4 hours
What does the "M" stand for in FAT TOM?
Moisture
Tabletop equipment must stand ___ inches off the counter.
4"