Temperatures
The danger zone includes these temperatures.
41°F-135°F
What you should do when you receive food that is damaged, stained, or dirty.
reject the item
Products/tools must be this before use
Glasses
Throw this on a fire in the kitchen
Baking soda
Poultry should be cooked to this temperature.
165°F
Name the three sinks
Prep sink
Hand wash sink
Mop sink
The five steps of cleaning and sanitizing
Scrape, wash, rinse, sanitize, air dry
upside down
The height off the ground equipment should be kept.
6"
Ground meats should be cooked to this temperature
155°F
You should wear these to avoid cross contamination while cooking and handling food.
Gloves
Using this can show the strength of the sanitizer
A test kit
Glasses should be held in these areas
Middle, bottom, or edge
The coverings for an open wound.
Bandaid + Finger cot
The acronym "TCS" stands for this.
Time and Temperature Control for Safety.
You should do this when you are sick to prevent cross contamination
Call in sick
Wash this in running water slightly warmer than the food
Produce
These are used to scoop out ice from the freezer
Ice scoops or tongs
Food should be stored in this order from top to bottom.
RTE foood
Seafood
Whole cuts beef/pork
Ground meat/fish
Whole/ground poultry
These are 3 TCS foods
Milk and Dairy, Poultry, Fish, Shellfish and crustaceans, rice, beans, and vegetables, leafy greens, garlic and oil mixtures, soy, meat
What to do when serving a person with allergies.
1.You should ask while taking their order ask if they have allergies.
2. You should reccomend menu items that do not have that food allergen.
3.Identify the allergen verbally correct.
4. clearlly indicate the order for the guest with a food allergy to alert staff.
Dispose of chemicals according to this
it's label
The thing food is kept under (Think about Subway)
Sneeze guard
The big 9 allergens
Dairy, eggs, seafood, soy, tree nuts, peanuts, wheat, shellfish, and sesame.