Basic Food Safety
What are the 3 types of Environmental Hazards?
Biological
Chemical
Physical
How long should the handwashing process take?
20 seconds
What does TCS mean?
time and temperature control for safety
Food and nonfood items must be how many inches off of the ground?
6 inches
How often do you need to clean and sanitize equipment after it has been in constant use.
What is the problem if you leave chicken breasts on a table to thaw?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
Poor Cleaning and Sanitizing
Time-Temperature Abuse
How hot does running water need to be for a handwashing sink?
85 Fahrenheit or 29 Celsius
What is the temperature danger zone in numbers?
41 to 135 Fahrenheit or 5 to 57 Celsius
When pathogens cross from one surface to another it is called?
When allergens pass from one surface to another it is called?
Cross Contamination
Cross Contact
At least how hot should the water be in Sink 1 of a three compartment sink?
110 F
What is the problem if you cough into a customer's soup?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
Poor Cleaning and Sanitizing
Poor Personal Hygiene
What 4 symptoms do you need to tell your manager that you have while at work?
Vomiting
Diarrhea
Jaundice
Sore Throat with fever
First-in, First-out
What is anaphylaxis?
A life-threatening allergic reaction that can occur within minutes of exposure to something you're allergic to
Unplug the equipment.
What is the problem if you use the same cutting board to cut pork and then you slice an onion?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
Poor Cleaning and Sanitizing
Cross-Contamination
IF you have a wound on your hand you need to put a bandage and what else on?
Glove
What is the maximum number of days that RTE TCS foods can be stored at 41 Fahrenheit or lower?
7 days
What food should be stored on the following shelves in the refrigerator?
Top or 1st Shelf _____________
2nd Shelf________________
3rd Shelf__________________
4Th Shelf___________________
Bottom or 5th Shelf______________
Top or 1st Shelf—RTE foods
2nd Shelf—Seafood
3rd Shelf–Whole cuts of meat
4Th Shelf—Ground meat and ground fish
Bottom or 5th Shelf—All poultry
What is the difference between cleaning and sanitizing?
Cleaning removes food and other dirt from surfaces.
Sanitizing reduces pathogens on surfaces to safe levels.
What is the problem if you use a knife that was not washed from the day before ?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
Poor Cleaning and Sanitizing
Poor Cleaning and Sanitizing
What 4 things must a stocked handwashing sink have?
hot and cold running water
soap
single-use paper towels or a hand dryer
garbage can
Foods must cool from 135° F to 70° F in _________ hours, then down to 41° F or lower in the next _______ hours
Foods must cool from 135° F to 70° F in two hours, then down to 41° F or lower in the next four hours
Name 5 of the 9 most common foods that most people are allergic to? (Big 9 Allergens)
Milk
Eggs
Soy
Fish (like bass, flounder, and cod)
Tree nuts (like almonds, walnuts, and pecans)
Peanuts
Wheat
Crustacean Shellfish (like crab, lobster, and shrimp)
What is the last step in using the 3 compartment sink?
Let the items air dry.