Employee Health, Hygiene, and Prevention
Code states "No bare hand contact with ready-to-eat foods or approved alternate method properly followed" What is an approved alternate method?
gloves, deli paper, thongs
What is the temperature danger zone?
41°-135°F
How often should Bain Marie water be changed?
How often should you change your sanitizer water?
Every two hours or if it becomes cloudy, or dirty. Whichever comes first.
Which allergen does SPC not have in the shop?
Shellfish
"Proper use of restriction & exclusion" in regard to employee health, hygiene, and prevention refers to:
The exclusion of an employee who exhibits visible symptoms of illness
What is an appropriate thawing method?
Thawing overnight in the refrigerator at 40°F or below, or in a cold water bath under a constant stream.
What must a date marking label include and where should it be located?
A label should include the common name of the item being labeled, the date of production, and the initials of the individual who prepared the item. I should be both on the body and lid of the container.
Fire Drill! The inspector is here! What can you do to make sure we don't loose points in the utensils, equipment, and physical facilities categories?
Drain dish sinks and refresh sani buckets. Wipe down all counters in food and drink prep areas. Wipe any splatter from walls and ensure trash is not overflowing.
What do the different colored cutting boards represent?
Purple - fish
Brown - nuts
Green - produce
White - Bread
Which accessories are prohibited for food employees to wear by the department of public health?
Bracelets of any kind, including medical bracelets, are prohibited by the department of public health when handling food. Only a plain band ring may be worn on the fingers.
Nail polish and false nails are prohibited but may be worn if covered by gloves at all times (this does not excuse the need for handwashing). Nails must not be longer than the tips of the finger, even if wearing gloves.
Fire Drill! The Inspector is here! What can you do to make sure you don't loose points in the Food Temp Control category?
Move any thawing food to the fridge. Ensure every fridge and freezer has a working thermometer that is easily viewed.
How should eggs be stored to prevent contamination?
How high from the floor must food be stored?
What are the big 9 allergens?
Dairy, eggs, wheat, soy, fish, shellfish, peanuts, tree nuts, sesame
When should you change gloves?
Change gloves between tasks, after handling chemicals or detergents, after sneezing or coughing, after touching hair/skin/clothing, after handling trash or dirty dishes, after eating or drinking, after cleaning equipment or counters.
How long do you have to cool hot cooked food from 135°F to 70°F?
2 hours
Fire Drill! The inspector is here! What can you do to make sure we don't loose points in the protection from- and prevention of contamination categories?
Cover any food and refresh Bain Maries. Swap any used utensils such as pans and spatulas for clean, fresh ones. Check for date marking on all containers--particularly freshly prepped items.
What is required at a hand washing station?
Hot water, hand soap, disposable towels, a trash bin.
The item should be marked with a purple sticker as an indicator and handed off/bagged separately from other items. The made accommodation should be repeated back to the customer to assure them that their request was honored.
Fire Drill! The inspector is here! What do you do to ensure you don't loose hygiene category points?
Ensure all staff food and drinks are properly stored, check that all handwashing's sinks are accessible and fully stocked. Wash hands frequently through the inspection.
What methods are approved for cooling hot syrups?
Ice bath, ice paddle, increasing the surface area
What are the three types of contamination?
Biological (bacteria), chemical, and physical
What is the minimum water temperature for hand washing dishes according to DPH?
110°F
What is the difference between cross contact and cross contamination?
Cross-contact refers to when one food comes into contact with another and their proteins mix. This can be direct or indirect. Cross-contamination refers to when a pathogen such as bacteria crosses from one surface to another. Cross-contact cannot be resolved by cooking as allergen proteins will not “die off” during cooking in the way that bacteria can.