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.
What is the purpose of the FIFO method?
The FIFO method helps ensure that older products are used before newer ones to minimize the risk of foodborne illness.
List some examples of biological hazards.
- Shigella spp.
- Non-typhoidal Salmonella (NTS)
- Hepatitis A
- Salmonella Typhi
- Escherichia coli (STEC)
- Norovirus
What are some food items that can be biological hazards?
- Mustard
- Strawberries
- Milk
- Soda
- Pickles
- Ketchup
- Applesauce
Are allergic reactions considered a foodborne illness?
No, allergic reactions are not considered a foodborne illness but can still be harmful.
What does the latest update to the FDA Food Code require from food service workers?
Food service workers must be aware of the signs and symptoms of allergic reactions.
What are common symptoms of allergic reactions?
Common symptoms include itching, rash or hives, shortness of breath, tightening of the throat, and swelling of the eyes and/or face.
What can severe allergic reactions lead to?
Severe allergic reactions may lead to unconsciousness and death.
What are some common allergens?
Common allergens include peanuts, tree nuts, dairy, eggs, wheat, soy, fish, and shellfish.
Why is it important for front-of-house workers to know about allergens?
Front-of-house workers need to be well-informed of the ingredients of all food items to inform customers as needed.
