Food Storage
Food allergies
Prepping with food allergies
Prevention in different areas
Storing chemicals
100

Keep these types of nonfood items away from food due to potential for poisoning


Chemicals

100

Allergens are what?

The Foods (proteins) that cause an allergic reaction

100

If you are unsure if any part of the meal has a known allergen you should do what?

Check the recipe/ingredients, ask the manager or cook.

100

Top to bottom storage in a fridge should be?

top: ready to eat food, then seafood, whole cuts of beef and pork, ground meat and ground fish, bottom: whole and ground poultry

100

Always store the sanitizer towels in ______.

A sanitizer solution

200

Packaging should be received without what?

Dirty, water stained, discoloration, leaking fluids.

200

The big 8 allergens consist of?

Milk/milk products, egg/egg products, fish, crustaceans and shellfish, wheat, soy/soy products, peanuts, and tree nuts.

200

Make sure the allergen does not touch anything for the customers including ____.

Food, beverages, utensils, equipment, and gloves.

200

Do not allow ready-to-eat food to touch surfaces in contact with ____.

Raw meat, seafood, or poultry.

200

You should store chemicals in the _____.

Designated storage areas.

300

Always reject items if you see signs of what?

Pests, leaking, tearing, temperature abuse

300

What is the 9th allergen added to the big 8 in 2023?

Sesame.

300
It is suggested to wear what if you're serving a customer with a known allergy.

Gloves

300

Washing produce should consist of these steps.

Cleaning and sanitizing work area, wash produce under running slightly warm water, soak in different batches or different items.

300

True or False: It is safe to mix chemicals

False: mixing chemicals can cause very bad reactions, fire, or death

400

Cans should not have what?

Dents, rust, or swollen ends

400

Once the food is complete, you should do what?

Hand deliver the special order to the guest.

400

What should you do if cross contact happens?

Do not serve the food, throw the food away, tell the manager, or call 911

400

Never let customers go to the service area or back up to a buffet with what?

Dirty plates or utensils.

400

Where should you store your sanitizer bucket when using in the prep area?

Under the prep table but NOT on the floor. 

500

Cross contamination is pathogens being transferred from _______

One surface or food to another.

500

As a server, you should do what if you know a customer has a food allergy?

Tell them of any secret ingredients, suggest different items, clearly indicate the allergy with all staff.

500

You must do these steps before prepping food, including food prep surfaces.

Wash, rinse, and sanitize cookware, utensils, and equipment.

500

A sneeze guard is for the prevention of?

Bodily fluids being spread to food.

500

Always dump mop water and other dirty liquids ____.

Into designated service sinks with a floor drain.