Maintaining Kitchen Safety & Sanitation Unit 1

The "temperature danger zone" is?

• 40 degrees-140 degrees F

• 0-100 degrees F

• 180 degrees- 350 degrees F

• 65 degrees- 140 degrees F

The process of reducing germs to a safe level so illness is unlikely to occur ?

• Temperature danger zone

• Cross Contamination

• Sanitizing

• Pathogen

List 2 (two) hazards associated with food preparation, storage, transportation, and disposal below.

To reduce the risk or remove hazards associated with food preparations, storage, transportation and disposal it is important to?

• Mix all raw meats and cooked or ready to eat food together.

• clean equipment and utensils every 2 year

• always grow your fingernails

• handle food safely and keep the kitchen clean and safe from pests.

List 5 (FIVE) PPE an employee must have when working in the kitchen.

The 3 (three) sink method is a ________ procedure for cleaning and sanitizing dishes in the commercial.

• Mechanical Procedure

• Manual Procedure

• Clean-in-place cleaning & sanitizin

• Cleaning & Sanitizing

List below the 2 (TWO) most common sanitizers used in foodservice establishments.

Identify if the statement is TRUE/ FALSE. All Food Handlers must receive food safety training to ensure they know how, what and when to clean & sanitize.

Cleaning chemicals can be categorized into ___ different types?

• 3

• 5

• 6

• 2

List 2 (TWO) categories in which cleaning chemicals can be grouped under.