Safe Knife Handling
What is the safest type of knife?
A sharp knife
When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:
165o
how do you avoid cross contamination in a preparation space?
wash, rinse, and sanitize everything you'll use to prepare the food, including the table.
How many steps are there in a HACCP principle
7
How long should you wash your hands with soap and water for?
20 seconds
Bob debones raw chicken with a knife. He uses the same knife to cut onions. What should he do to make this situation safe?
Clean and sanitize the knife between uses.
The food temperature 'danger zone' is between what temperature range?
41o and 135o
how do you avoid cross contamination for frying foods
What does HACCP stand for?
Hazard analysis and critical control point
Where should you NEVER wash your hands?
In sinks designated for food prep or discarding waste water
Which direction should you always cut when using a knife in relation to the body?
Away from the body
____ are better able to support the rapid growth of microorganisms than others
Temperature Control for Safety (TCS) foods
name 3 of the big 8 allergens
What is the first thing to ask when a guest calls to say they are experiencing a foodborne illness
Ask when and what they ate at the operation
When should you take off your apron?
When leaving the kitchen or food prep area
What is the proper way to carry a knife in a busy kitchen?
Pointed straight down with the blade towards your thigh.
histamine toxin, tuna and other fish that are time-temperature abused
Scombroid
What is the proper way of retrieving ice?
Do not use glass. Use the ice scoop or tongs and place properly in it's designated spot after.
List some food processing methods that require a HACCP plan
Smoking food
Curing food
Adding preservatives or additives to food so it no longer requires time and temp control for safety
Sprouting seeds or beans
Offering live shellfish from a display tank
Fresh juice packaged for later sale
Packaging food using MAP, vaccum sealed, or sous vide
List two appropriate hair covering for a food handler
Hairnets, hats, beard nets, scarves
What formation should the hand that is not holding the knife be in when you are cutting something?
In FATTOM, Food, Acidity, Temperature, Time, Oxygen and ______
FATTOM
what do you do if cross contamination occurs
put the contaminated item to the side to prevent further use. Consult your manager. Act swiftly to prevent further contamination.
Name three of the seven HACCP principles
1. Conduct a hazard analysis.
2. Determine critical control points (CCPs)
3. Establish critical limits.
4. Establish monitoring procedures.
5. Identify corrective actions.
6. Verify that the system works.
7. Establish procedures for record keeping and documentation.
What is the bacteria that can be transferred when a food handler touches an infected part of their body and touches food without washing hands
Staphylococcus aureus