Food Safety Flashcards
In this section, you will lean the Food Safety Standards that all Trainers must know.
1
Q
Why are labels and hold times important?
A
Labels allow for a visual way to see when things are being made and when they are to expire. Hold times ensure that guest are getting the food when made fresh. Once a hold time expires, the food is no longer safe for customers to consume.
2
Q
Is there a difference between Cleaning, Sanitizing and Disinfecting?
A
Yes. Cleaning removes the dirt, dust, and other visible items from the surface, basically, what you can see. Sanitizing removes most bacteria from the surface. Disinfecting kills the harmful bacteria and viruses from the surface.
3
Q
What is the Food Safety Five?
A
Cleaning & Sanitation
Time & Temperature
Health & Hygiene
Cross Contamination
Pest Elimination
