Sanitation and Safety
What step is sanitizing when washing dishes?
fourth
What it a TCS food?
Time Temperature Controlled for safety
What are the three types of contaminates?
physical
chemical
biological
When should you restrict someone from working around food?
If the have jaundice, have vomited, have fever, show signs of food born illness
What is the first step in washing hands?
Wet arms and hands
What is the las step in cleaning and sanitizing a prep table
Air dying
What is the temperature danger zone?
41º to 135º
What can happen when you are using a knife to cut raw meat, then use the same knife to cut lettuce?
Cross contamination
What is the purpose of HACCP
To find critical control points
When should you wash you hands?
before and after eating
after touching face body or clothing
before putting on gloves
when changing tasks
to prevent cross contamination
What method should never be used to thaw food.
Out on the counter
If some one has a food allergy what must you prevent?
Cross contact
When purchasing food, who should you buy from?
approved reputable suppliers
How long must you wash your hands?
20 seconds
what does it mean to sanitize?
to get the level of pathogens down to a safe level
What type of thermometer should be used to check the internal temperature of chicken?
probe thermometer
after 4 hours of continuous use
What are MSDS used for?
information on chemicals used in the establishment
When should you use hand antiseptic (hand sanitizer)
Should only be used AFTER washing hands
Where should chemicals be stored?
Away from food prep areas, preferably in a chemical closet
What does ALERT stand for?
assure, look, employees, reports, and threat
From top to bottom, how should food be stored in a cooler?
ready to eat foods
seafood/veg
whole meats: roasts
Ground meats
poultry
The 7 HACCP principles
1.Conduct a hazard analysis
2.Determine critical control points
3.Establish critical limits
4.Establish monitering Procedures
5.Identify corrective actions
6.Verify that the system works
7.Establish procedures for record keeping
What can be worn on hands while working in a kitchen
a plain band ring