Kitchen Safety and Hygiene Flashcard

Front

What must be done when you first enter the kitchen, before touching any food, and each time you switch jobs in the kitchen?

Back

Wash your hands

Front

During handwashing, how long must you scrub hands with soap?

Back

10-15 seconds

Front

Which 2 items must be present (and filled) at the handwashing station? Options: Hand sanitizer and paper towels, Disinfectant spray and cloth towels, Soap bar and air dryer.

Back

Filled paper towel dispenser and filled hand soap dispenser

Front

What is the most common violation when washing hands?

Back

Turning off the water with bare washed hands

Answer explanation

After washing and rinsing hands, leave the water faucet running while you dry your hands with a paper towel. Once your hands are dry, use the paper towel to turn off the faucet, preventing your clean hands from touching it. Whatever bacteria was on your hands when you turned the water on were transferred to the water faucet. Using your clean hands to turn off the faucet recontaminates your hands with the same bacteria you were attempting to wash away!

Front

What is the order of the 3 compartment sink bays? Options: Rinse sink, Wash sink, Sanitizer sink; Wash sink, Rinse sink, Sanitizer sink; Sanitizer sink, Wash sink, Rinse sink; Rinse sink, Sanitizer sink, Wash sink

Back

Wash sink, Rinse sink, Sanitizer sink

Front

What should be the water temperature in the first bay and why?

Back

At least 110°F, to break down the grease and melt fats from the dishes.

Front

What are the 2 correct ways to set up the second bay? Options: Fill with soapy water or leave empty, Fill with plain water or leave empty and rinse dishes under running water, Fill with sanitizer or leave empty, Fill with hot water or leave empty

Back

Fill with plain water or leave empty and rinse dishes under running water

Front

How do we set up the second bay in this classroom, and how do we accomplish its purpose? Options: Fill with soapy water and scrub dishes, Leave it empty and rinse dishes under running water, Fill with sanitizer and soak dishes, Fill with hot water and rinse dishes

Back

Leave it empty and rinse dishes under running water

Front

What is the purpose of the 3rd bay, and how do we ensure it will accomplish it?

Back

To sanitize dishes; test the strength of the 3rd sink using the correct pH test strip

Front

Why is how we place dishes into the 3rd bay important?

Back

All parts of each dish must be fully submerged in the Sanitizer water.