
Kitchen Safety and Hygiene Flashcard
Flashcard
•
Hospitality and Catering
•
9th Grade
•
Hard
Wayground Content
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46 questions
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1.
FLASHCARD QUESTION
Front
What must be done when you first enter the kitchen, before touching any food, and each time you switch jobs in the kitchen?
Back
Wash your hands
2.
FLASHCARD QUESTION
Front
During handwashing, how long must you scrub hands with soap?
Back
10-15 seconds
3.
FLASHCARD QUESTION
Front
Which 2 items must be present (and filled) at the handwashing station? Options: Hand sanitizer and paper towels, Filled paper towel dispenser and filled hand soap dispenser, Disinfectant spray and cloth towels, Soap bar and air dryer
Back
Filled paper towel dispenser and filled hand soap dispenser
4.
FLASHCARD QUESTION
Front
What is the most common violation when washing hands?
Back
Turning off the water with bare washed hands
Answer explanation
After washing and rinsing hands, leave the water faucet running while you dry your hands with a paper towel. Once your hands are dry, use the paper towel to turn off the faucet, preventing your clean hands from touching it. Whatever bacteria was on your hands when you turned the water on were transferred to the water faucet. Using your clean hands to turn off the faucet recontaminates your hands with the same bacteria you were attempting to wash away!
5.
FLASHCARD QUESTION
Front
What is the order of the 3 compartment sink bays?
Back
Wash sink, Rinse sink, Sanitizer sink
6.
FLASHCARD QUESTION
Front
What should be the water temperature in the first bay and why?
Back
At least 110°F, to break down the grease and melt fats from the dishes
7.
FLASHCARD QUESTION
Front
What are the 2 correct ways to set up the second bay? Options: Fill with soapy water or leave empty, Fill with plain water or leave empty and rinse dishes under running water, Fill with sanitizer or leave empty, Fill with hot water or leave empty
Back
Fill with plain water or leave empty and rinse dishes under running water
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