Culinary-Hygiene and Cleanliness Chapter 7 REVIEW Flashcards
Study
Who are the food handlers? What do they do?
Cooks, Servers, Dish washers.
Handle food directly, touch food services
What leads to contaminating food?
Foodborne illness, exposed or infected wounds, contact with sick people, touching body face or hair, contaminated hands, diarrhea vomiting jaundice, blood, etc
What should be your work attire and personal Cleanliness?
Good first impression, personal hygiene, Pathogens on hair and skin, transferred to food and equipment, bathe or shower more, keep hair clean
How to prevent foodborne illness?
Wear hair covering, wear clean clothing, remove aprons, and jewelry
The most important part of_______?
Personal Hygiene
When should you wash your hands?
Using the restroom, handling raw meat poultry and seafood, touching hair face and body, sneezing coughing and using a tissue, handling chemicals, etc
What are the steps for hand washing?
Step 1___?
Step 2___?
Step 3___?
Step 4___?
Step 5___?
Step 1 - Wet hands and arms using water as hot as you can comfortably stand
Step 2 - Apply soap enough to build a lather
Step 3 - Scrub hands and arms vigorously for 10-15 seconds, clean under fingernails and between fingers
Step 4 - Rinse hands and arms under running water
Step 5 - Dry hands and arms with single-use paper towels or warm-air hand dryer
How long does the hand washing process take?
20 seconds
What should you use a paper towel for?
Turning off a faucet, open restroom door
Why should you not wear long fingernails? Should you wear nail polish?
Break off into food, difficult to clean.
Don’t wear nail: Hides dirt, Flakes off
What should you do to hand and arm wounds?
Bandage, Keep wound from leaking
What should you do to hand or finger wounds?
Single-use gloves, finger cot, protect bandage
Should you use your bare hands on ready to eat foods? Why or Why not?
No, bare hands increase contamination risk
What should you use instead of your bare hands on ready to eat foods?
Gloves, Tongs, or deli tissues
What are gloves not required for?
Washing Produce, Handling RTE ingredients that will be cooked
When you have a sore throat with a fever what should you do?
Cannot work with or around food
When you have Hepatitis A or Salmonella Typhi what should you do?
You cannot work
How do you clean effectively?
Cleaning - ?
Sanitizing - ?
Clean ONLY - ?
Cleaning - Removes food and dirt
Sanitizing - Reduces pathogens to safe levels
Clean ONLY - Walls, storage shelves, garbage containers
What should you clean and sanitize?
Surfaces that touch food, knifes, cutting boards, prep tables
When should you clean and sanitize food contact surfaces?
After used, before working with different foods, after interruptions, after four hours
What are the 4 groups of cleaners?
Detergents, Degreasers, Delimers, Abrasive cleaners
What does general purpose cleaner do?
Removes dirt, Used on almost everything
What does heavy duty cleaner do?
Removes wax, dried-on dirt, baked-on grease,
Dishwasher Ditergent
What are Degreasers?
What does it clean?
Dissolves grease
Burnt on grease, oven doors, range hoods
What does Delimers clean?
Acid cleaner, mineral deposits, clean scaling, rust stains, tarnish, apply carefully
What does Abrasive cleaners clean?
Scouring Agent, hard to remove dirt, remove baked-on food, apply carefully
Avoid damaging smooth surfaces
