Kitchen Sanitation Flashcards
What is one of the most important challenges in the food service industry?
Prevention of foodborne illness.
Maintaining cleanliness in the kitchen is everyone’s responsibility.
What does ‘clean as you go’ mean?
It means to clean while working instead of leaving cleaning for the end of service.
This helps maintain a safe and sanitary work environment.
What does ‘cleaned’ mean?
To remove soil, dirt, and grease from an object.
What does ‘sanitized’ mean?
To kill disease/illness-causing microorganisms on an object.
What does ‘contaminated’ refer to?
Food or surface that has a harmful substance present.
What is ‘cross-contamination’?
The transfer of hazardous substances from one surface to another.
What does FIFO stand for?
First in, first out.
Items are stored by order of expiration date.
What is the 4-hour rule?
Never leave food in the danger zone for longer than 4 hours.
What is ‘cross-contact’?
The transfer of allergen proteins to a non-allergen food.
What are hazards in the kitchen?
Substances that can cause harm to an individual.
Most foodborne illness is the result of eating contaminated food.
What are the three different types of hazards in the kitchen?
Biological, physical, and chemical.
What are biological hazards?
Biological hazards are microorganisms such as bacteria, viruses, and parasites that are not visible to the naked eye. They can contaminate food and cause illness.
Why are biological hazards dangerous?
They can be undetectable by sight, scent, or taste, meaning food may seem safe but can be contaminated.
Which organization has singled out specific biological hazards?
The Food and Drug Administration (FDA) has identified certain biological hazards as highly contagious and capable of causing severe illness.
What does FIFO stand for?
FIFO stands for First In, First Out, a method used to rotate food products to prevent foodborne illness.
