Personal Hygiene
You should wear a hairnet/beard net/hat when in what areas? (4)
What is food prep/kitchen, clipper room, serving lines, storeroom?
What must you wear ANY TIME you are utilizing a sharp knife?
What is cutting glove?
This is what we mix with the quat food service sanitizer
What is cold water?
FIFO stands for what?
What is First in First out?
What is the safe holding temperature for food on the serving line?
What is 135 degrees?
This is how long the handwashing procedure should be
What is 20 seconds?
what does PASS stand for?
What is PULL, AIM, SQUEEZE, SWEEP?
This is what is needed to correctly clean & sanitize the tables, chairs & counters
What is 2 towels & 2 buckets- soapy water & sanitizer?
This is the maximum temperature at which refrigerated foods should be stored to ensure safety.
What is 41 degrees or lower?
What MUST you do with fruit, veggies, berries etc . BEFORE using?
What is wash them?
You should change your gloves after these 3 things
What is when they become dirty or torn, before beginning a new task, after touching any part of your body or face?
What is a hazard?
What is anything that has the potential to cause harm
There are 3 buckets used behind the serving line during service & cleaning. What is in those buckets? (3)
What is water, sanitizer & soapy water
This information must be included on labels for food prepared & stored more than 24 hours (4)
What is date/time prepared, name of food, discard date & fresh/leftover carried to which meal
This is the temperature danger zone for TCS foods
What is 41-135 degrees?
To prevent contamination, when should you remove your apron? (3) FSS***
What is BEFORE using the restroom, taking out the garbage & leaving prep areas?
This should always be used when wet mopping the floor or cleaning up spills
What is a wet floor sign?
This is how often the floors should be swept/mopped
What is after each meal?
This is the maximum number of days ready to eat food can be stored at 41 degrees or lower
What is 7 days?
What shelf is recommended for storing raw meat?
What is the bottom shelf?
This is the action a food handler should take if they have symptoms like vomiting or diarrhea
What is report the symptoms to the manager & stay home
ACTIVE SHOOTER! You CAN NOT escape! What should you do next??
Barricade inside of a locked room such as the storeroom or downstairs storeroom OR fight for your life!
This is the document that provides detailed information about the properties & handling of chemicals
What is SDS or MSDS (Safety Data Sheets)(Material Safety Data Sheets)
This is the proper order for storing raw meat, poultry & seafood in a refrigerator from top to bottom COOK***
What is seafood, beef & pork, ground meat/fish, poultry?
What temperature must leftovers be reheated to & what is the maximum time to reach this temperature?
What is 165 degrees & 2 hours