Personal Hygiene
Used when handling ready-to-eat food or when wearing bandages. never to be reused.
What are single-use gloves in Cullinary?
41°F to 135°F
What is the Temperature Danger Zone?
Pathogens being transferred from a surface to food.
What is cross contamination?
Air drying
What is the last step of cleaning and sanitizing?
Federal U.S organization that regulates food safety in the food industry
What is the FDA (Federal Drug Administration)?
Using the restroom, Taking out the trash, Handling raw meat, sneezing/coughing, ETC.
When should you wash your hands before handling food?
Packages with fluids, water stains, or ice crystals
What frozen food packages should you reject?
A few strands of hair falling into pizza dough.
What is an example of a physical contaminant?
Removes food and dirt from a surface
What does cleaning do?
When two or more people become Ill after eating the same contaminated dish
What is considered a foodborne outbreak?
Clean clothing, Aprons or chef jackets, Hair & beard restraint, Nonslip shoes, Black chefs pants, No jewelry (exceptions for wedding bands), no nail polish/set,
What is the cullinary dresscode
Putting hot food in the freezer
What is an improper method of cooling food?
Pesticides being sprayed on a plate before it gets served
What is an example of a chemical contaminant?
Reduces pathogens on a surface to a safe level
What does sanitizing do?
Vomiting, Diarrhea, Jaundice, Sore throats, Fevers
What are symptoms of foodborne illnesses
Chewing gum, tobacco, changing a baby's diaper, spitting, handling pets
What are things you cannot do in a food handling area?
In a microwave, submerged in 70° or lower running water, during the cooking process.
What are appropriate thawing methods?
Moldy bread being used for a sandwich.
What is an example of a biological contaminant?
"putting in place"
What is mise en place?
The four C's to prevent foodborne illnesses
What is Cooking, Cleaning, Chilling and Cross-Contamination?
A bacteria found on the skin & nose and easily spread when food handlers don't use proper personal hygiene.
What is staphylococcus aureus?
Procedure used to make sure the oldest foods are served first.
What is FIFO (first-in, first-out)?
The height food should be kept from the floor at least.
What is 6 inches
The first step of cleaning and sanitizing
What is scrapping food off of your surface?
The five most common foodborne illnesses.
What do Norovirus, Salmonella Typhi, E.COLI, Shigella SPP, and Hepatitis A have in common?