Food Safety and Preparation Guidelines

Front

What is the correct way to hold a knife?

Back

Use the claw hand position on the guide hand.

Front

What should you do with a knife while cleaning?

Back

Hold onto the knife handle, do not soak.

Front

What is the first step in fire protocol?

Back

Clean and sanitize the affected area and equipment as soon as possible.

Front

What should you do for a minor cut?

Back

Clean the wound, apply bandages, and wear gloves.

Front

What is the temperature danger zone for food safety?

Back

41-135 degrees.

Front

What is the proper way to thaw TCS foods?

Back

In the refrigerator, in cold running water, or in the microwave.

Front

What is cross contact?

Back

When a food item containing an allergen comes in contact with another food.

Front

What is the purpose of mise en place?

Back

To organize equipment and prepare ingredients before cooking.

Front

What is the definition of food-borne illness?

Back

Results from eating foods containing pathogens.

Front

What should you do with food held in the danger zone for longer than 4 hours?

Back

Throw it out.