Hygiene
True
I should was my hands for ___ seconds
15-20
Three types of food contaminants
biological, chemical, physical
When taking out trash
no
When taking my break I can eat it in the kitchen
UNSAFE
NO!
Temperature of water
hot - 110F
Dirt is considered a _____
physical contaminant
when washing hands
no
I am experiencing diarrhea and vomiting I should ...
tell my manager and go home
What kind of shoes should be worn in the kitchen?
Closed toed- non slip
SAnitizer is okay to use instead of soap
Bleach is considered a
chemical contaminant
when making salads for customers
yes
I should only pour mop water down the
mop or utility sink
Painted nails are okay.
New food code says yes as long as clean, short, and gloved.
Hands should be dried using
a single use paper towel
Sneezing on food is considered
a biological contaminant
no
salmonella
Good hygiene is important in the kitchen because...
it keeps food safe and sanitary
I should be SCRUBBING my hands for ___ of the 20 second hand washing time
10
name a chemical contaminant
any type of cleaning product
when cutting chicken
yes
Something we never do with a knife
wave it around, run with it, put in in the sink, etc.