1. Sanitation Quiz

2. 1.Define the Temperature Danger Zone? What is the range and what does it tell us?

3. 2. What is the acronym that describes the contributing factors to Potentially Hazardous Foods? What does each letter stand for?

4. 3. Define Cross Contamination.

5. 4. What is the most important thing cooks should do to minimize Cross Contamination?

6. 5. How long can a Potentially Hazardous Food stay in the Temperature danger Zone?

7. 6. Name the three types of Contamination. Give an example of each.

8. 7. What is the second Golden Rule of the Kitchen? Why is it Important?

9. 8. Where are the cleaning procedures posted in the lab? Why are they important?

10. 9. Who’s responsibility is it to clean and maintain the kitchen ?

11. Describe the proper procedure for operation of the three compartment sink?

13. 1.Define the Temperature Danger Zone? What is the range and what does it tell us? 41- 135- the range of temperatures that best support the growth of microorganisms.

14. 2. What is the acronym that describes the contributing factors to Potentially Hazardous Foods? What does each letter stand for ? FATTOM- Food, Acidity, Time, Temperature, Oxygen, Moisture

15. 3. Define Cross Contamination. The process of transferring contaminants from one food contact surface to another.

16. 4. What is the most important thing cooks should do to minimize Cross Contamination? Wash their hands.

17. 5. How long can a Potentially Hazardous Food stay in the Temperature danger Zone? 4 hours

18. 6. Name the three types of Contamination. Give an example of each. Physical- Glass, nails, dirt … Chemical- Bleach, soap … Biological- Micro-organisms……

19. 7. What is the second Golden Rule of the Kitchen? Why is it Important? Clean as you go Use your discretion

20. 8. Where are the cleaning procedures posted in the lab? Why are they important? On the Bulletin Board They tell us lab assignments for cleaning

21. 9. Who’s responsibility is it to clean and maintain the kitchen ? The Class’s

22. Describe the proper procedure for operation of the three compartment sink? Scrape Wash/ Scrub- Hot Soapy Water Rinse- Hot Water Sanitize- Cool Bleach Water( 1cap full in sink) Air Dry