Study guides, Class notes & Summaries

A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? - Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. Why should the manager be notified of all guest complaints? - so that the manager can follow up with the guests and take corrective action Which type of rice is used for risotto? - Arbori

Three types of hazards that make food unsafe are: - Answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: - Answer-10-15 seconds Where should a food handler check the temperature of food? - Answer-On the thickest part The transfer of pathogens front one surface to another is called - Answer-Cross contamination Surfaces that touch food must be - Answer-Cleaned and Sanitized The federal agency that creates and enforces safety related sta...

What type of Fire Extinguisher must you have in a kitchen? ANSWER: ABC Fire Extinguisher What types of fires does an ABC Extinguisher handle? ANSWER: Paper fires (A), grease fires (B), electrical fires (C) What does PASS stand for? ANSWER: Pull, Aim, Squeeze, Sweep What two things should be used on a fire involving a person, their hair, or their clothing? ANSWER: 1 - Fire Blanket 2 - Stop, Drop, and Roll Danger Zone ANSWER: The temperature at which there is the most rapid bac...

Three types of hazards that make food unsafe are: ANSWER: Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: ANSWER: 10-15 seconds Where should a food handler check the temperature of food? ANSWER: On the thickest part The transfer of pathogens front one surface to another is called ANSWER: Cross contamination Surfaces that touch food must be ANSWER: Cleaned and Sanitized The federal agency that creates and enforces safety r...

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