Safety Quiz Answers

PX

How many seconds should it take you to wash your hands?

20 Seconds

How many times a day should we temp food?

3 times, 11 am, 3 pm, and 7 pm

How many times a day and when should we PH the sanitizer solution?

3 times, 11 am, 3 pm, and 7 pm

How many seconds do you hold the sanitizer temp strips in the solution to test the PH accurately?

10 seconds

What is the accurate PH range?

200 PH

What should you do if the range is not correct? or if its too low?

If PH is too high, add water; if its too low change solution

What should food out on the steam table temp to?

140

What is the proper cooking temp for teriyaki chicken all freshly cooked food?

165

When should you wash your hands?

Every time you change a task

What is the MSDS binder?

Material Safety Data Binder

Where can the MSDS binder be found?

Above manager’s desk

Why is the MSDS binder important?

It contains the information for all chemical products we use in the store, and directions about what to do if eyes or skin comes in contact with them in a hazardous way.

Where can you find the food allergy guide?

FOH next to the hand washing sink

What color cut board should you use for Chow prep?

White (because we have washed the produce; green is only for unwashed produce)

What color cut board should you use for cutting chicken?

White because the chicken is already prepared and it is a ready to eat product.

How many days does fresh cut produce last?

Three days from the day it was prepared. For example, if you cut chow mix on Jan 8, it needs to be used by Jan 11 th .

How many days can pulled meat in the refrigerator last?

7 days

What does FIFO mean?

First In First Out

What kind of item in the store needs a label?

Anything that is edible or that is used in food

What are the five key symptoms of food borne illness?

Fever, vomiting, diarrhea, jaundice, boils or open sores

What are the five most common food borne illnesses?

Hepatitis A, E.coli, Shigella, Norovirus, and Salmonella

When should you wear a cutting glove?

Using a knife

When should you be wearing slip covers?

All the time

When should you be wearing disposable gloves?

When doing chicken/prepping veggies/anything with food drains

What should you do when you are feeling sick, have an accident, or get cut?

Report to manager/first aid

Where should chemical bottles be placed when using them?

On the floor – make sure to put back on supply rack