Trinity Lindemann Week 4

Question 1

Carriers

Answer 1

some people also carry pathogens and infect others without getting sick themselves

Question 2

Hand Antiseptic and how it is used

Answer 2

also called hand sanitizers, are liquids or gels that help lower the number of pathogens on skin. Only use after hand washing NEVER use them in place of hand washing

Question 3

Hair Restraint

Answer 3

wear a clean hat or other hair restrains when in food prep area. DO NOT wear false eye lashes. DO NOT wear hair accessories

Question 4

Proper hand washing steps

Answer 4

1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms vigorously for 10 to 15 seconds
4. Rinse hands and arms thoroughly
5. Dry hands and arms

Question 5

Single use gloves

Answer 5

they are designed for one task, after which they must be discarded

Question 6

Work Attire Guidelines

Answer 6

Wear hair restraints when in food prep area, clean clothes daily, remove aprons when leaving prep areas, No jewelry unless its a plain band

Question 7

The flow of food

Answer 7

many things can happen to food as it moves from purchasing and receiving through storing, prepping, cooking, holding, cooling, reheating, and serving.

Question 8

bimetallic stemmed thermometer

Answer 8

checks temperatures from 0 F to 220 F.

Question 9

thermocouples and thermistors

Answer 9

these are also common types of thermometers in food service operations. the only difference is the technology side

Question 10

time-temperature indicator (TTI)

Answer 10

these tags are attached to packaging by the supplier, a color change appears in the TTI windrow if the food has been time-temperature abused during shipment or storage.

Question 11

Calibration

Answer 11

when this happens the thermometer needs an adjustment to give the correct reading

Question 12

Ice-Point Method

Answer 12

involves adjusting the thermometer to the temperature at which water freezes (32 F OR 0 C)

Question 13

Boiling Point Method

Answer 13

involves adjusting the thermometer to the temperature at which water boils (212 F OR 100 C)

Question 14

Preventing Cross Contamination

Answer 14

Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.