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Kitchen Sanitation
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Food Preparation Surfaces
Clean and sanitize food preparation surfaces before and after use with an appropriate sanitizer, following the manufacturer's instructions.
Utensil Sanitation
Wash and sanitize cooking utensils and equipment after each use and store them properly to prevent contamination.
Dry Storage
Keep dry storage areas clean and dry, and store goods off the floor on shelving to protect from contamination and pests.
Menu Item Consistency
Follow standardized recipes accurately to ensure consistent flavor, texture, and safety in menu items.
Food Delivery Inspection
Inspect deliveries for proper temperature, signs of damage or pest activity, and adherence to use-by dates upon receipt to ensure quality.
Proper Attire
Wear clean clothing, with hair restrained, and remove jewelry, to prevent physical contamination of food.
Chemical Storage
Store chemicals away from food areas, properly labeled and in original containers or containers that clearly indicate their contents.
Cooling Procedures
Cool foods quickly by dividing into shallow containers, using ice water baths or ice paddles, and storing in the cooler.
Dish Washing
Use a three-compartment sink: wash with detergent in the first, rinse in the second, sanitize in the third, then air-dry.
First-In, First-Out
Use a stock rotation system based on 'First-In, First-Out' (FIFO) to ensure older stock is used before newer stock, preventing waste.
Food Storage Temperature
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours at temperatures between 0°C - 4°C (32°F - 40°F).
Pest Control
Seal openings, store food in pest-proof containers, use approved pesticides carefully, and maintain proper sanitation to prevent infestations.
Food Spoilage Recognition
Regularly inspect food for signs of spoilage, including off-odors, sliminess, discoloration, or mold, and discard spoiled items.
Employee Illness
Implement policies that exclude or restrict employees with infectious diseases from working with food.
Hand Washing
Use soap and warm water for at least 20 seconds to wash hands before handling food and after handling raw meat or using the restroom.
Cooking Temperatures
Ensure that foods are cooked to the correct internal temperature, e.g., 74°C (165°F) for poultry, to kill harmful bacteria.
Personal Hygiene
Promote regular showering, clean uniforms, trimmed fingernails, and minimal use of perfumes or colognes in the kitchen to maintain personal hygiene.
Safe Food Thawing
Thaw frozen foods in the refrigerator, under cold running water, or in the microwave (if cooked immediately) to prevent bacterial growth.
Spill Management
Clean up spills immediately with the appropriate tools and sanitizing agent to prevent slips, falls, and cross-contamination.
Use of Gloves
Wear gloves when handling ready-to-eat foods, change them between tasks, and wash hands before putting on new gloves.
Labeling Allergens
Label foods with potential allergens clearly and provide ingredient information to prevent allergic reactions.
Supervision and Training
Provide continuous supervision and training to employees on proper food handling, preparation, and sanitation practices.
Preventing Choking Hazards
Be aware of potential choking hazards and prepare foods in a manner that reduces the risk, such as cutting into smaller pieces.
Cross-Contamination
Use separate cutting boards and knives for raw meats and vegetables, and store raw meat below other foods in the refrigerator.
Garbage Disposal
Dispose of waste frequently, ensure bins are lined and covered, and wash bins regularly to prevent pests and odors.
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