Food Safety and Handling Practices

The video is a final module of the SurfSafe bootcamp, covering essential food safety practices. It includes a review of hand washing, cooling methods, and the use of a three-compartment sink. Observations from a restaurant highlight common food safety issues like cross-contamination. The video also discusses internal cooking temperatures, allergen awareness, pathogens, and employee health. It concludes with guidelines on cleaning, sanitizing, and pest management, and requests feedback from participants.

What is the main focus of the final module in the SurfSafe bootcamp?

• Feedback and improvement

• Graduation ceremony

• Review of previous modules

• Introduction to new cooking techniques

How long should you scrub your hands with soap during hand washing?

• 5 seconds

• 10 seconds

• 15 seconds

• 20 seconds

What is the purpose of a chill stick in the cooling process?

• To heat food quickly

• To maintain food temperature

• To cool food rapidly

• To store food safely

Which of the following is NOT a safe thawing method?

• Freezer to cold running water

• Freezer to microwave

• Freezer to room temperature

• Freezer to refrigerator

In a three-compartment sink, what is the correct order of steps?

• Sanitize, wash, rinse

• Rinse, wash, sanitize

• Wash, sanitize, rinse

• Wash, rinse, sanitize

What was a major issue observed in the restaurant regarding food storage?

• Adequate refrigeration

• Cross-contamination risks

• Use of shallow pans

• Proper labeling of containers

What should be done with food items when switching tasks in the kitchen?

• Leave them out

• Cover and refrigerate them

• Discard them

• Move them to another counter

What is the safe internal cooking temperature for poultry?

• 165°F

• 155°F

• 145°F

• 135°F

Which of the following is a common food allergen?

• Beef

• Carrots

• Rice

• Peanuts

What is the recommended action if an employee has symptoms of vomiting and diarrhea?

• Allow them to continue working

• Send them home immediately

• Have them wear a mask

• Assign them to non-food tasks