Satety Test - Hospitality

Role of the Health Inspector

Basis for Inspection Frequency

Requirements for Bacteria Growth

Danger Zone Temperature F and C

Proper Freezer Temps

Proper Fridge Temps

Hot Holding Temperatures

Temperature for killing Bacteria

Temperature for cooking whole poultry

Types of Cross Contamination and how to avoid

Causes of foodborne illness

How to defrost properly

How to cool foods properly

Proper receiving of goods

Three sink method - How to set up a manual Dish Pit

Proper storage of chemicals in the kitchen

Pathogens

Personal Hygiene

Safety Precautions to prevent:

        Cuts

        Burns

        Slips and Falls

        Electrocution

Communication in the Kitchen

        Sharp

        Hot

        Back

        Corner

FIFO

HACCP

FLOW of FOOD

       Be able to list all steps and things that can go wrong at each step and how to prevent things going wrong.