health card Flashcards
(25 cards)
What’s the proper way to wash your hands in a designated handwashing sink?
wet hands with warm water, and soap, rub for 15 seconds, rinse, dry, and turn off the water with a paper towel
when should you wash your hands?
When entering the kitchen, After touching your face hair or skin, After using the restroom, After handling raw animal products, After taking out the trash or cleaning, After handling ANYTHING dirty
Are you allowed to touch ready-to-eat foods with bare hands?
No, must use physical barrier
Can you work if your sick?
Not until symptom free for 24 hours with medicine
What is cross-contamination?
germs moved from one food to another
What temp does hot foods have to be at?
135 or above
whats the danger zone?
between 41 and 135
is it acceptable to receive eggs
milk, and live shellstock at 45°F
yes
what temp does cold foods have to be at?
41 and below
what are some proper thawing methods?
in refrigerator, as part of cooking, in microwave, running under cold water
what temps does Reheat of TCS foods made in house for hot holding
within two hours
* Poultry: chicken, duck, turkey
* Stuffed Foods have to be at?
165
what temp can Tenderized/injected and ground meats
* Raw shell eggs for hot holding
have to be at?
155
what temp does Whole muscle meat*
* Fish and seafood
* Raw shell eggs for immediate service
have to be at?
145
what temp does Fruits, vegetables, and grains cooked for hot holding
* Reheat of manufactured TCS foods within two hours
* Hot holding
have to be at?
135
How long is the cooling process?
6 hours (2 hours to get from 135 to 70 and 4 hours to get from 70 to 41)
How often do you calibrate a thermometer?
Anytime the thermometer drops
in a 3 basin sink, whats gonna be in the first washer ?
hot 110 soapy water then rinse and sanitise
how do you know mice or pests are in the kitchen?
bite marks
whats in the first food storage ?
cooked and ready to eat foods
whats in the second storage?
Cleaned, prepared
fruits and vegetables
whats in the third storage ?
Unwashed fruits
and vegetables
whats in the fourth storage?
Raw fish, seafood, whole
muscle meat, and eggs
whats in the 5th storage
Raw ground meats
whats in the 6th storage
Raw chicken, turkey,
poultry, and stuffed foods
