BOH Safe Food Test

What color is the soap bucket?

Green

Which items must be listed on a product label?

Date prepared and expiration date, prep person's initials, manager's initials

What should you do if you run across a dented can?

Report it to a manager

T/F: Labels should be removed from containers before running them through dish.

True

T/F: Towels must be held in the sanitizer bucket when not being used.

True

T/F: we use different color cutting boards to eliminate the risk of cross contamination.

True

T/F: you must wear a hat when working in the kitchen.

True

What is a three compartment sink used for?

To wash pots, pans, utensils, and equipment

How often should you change your gloves?

Whenever changing tasks or they become soiled

Where is the SDS book located?

In the dish area

What does fifo stand for?

first in first out

What color is the sanitizer bucket?

Red

T/F: Gloves eliminate the need for washing hands.

False

T/F: You should take off your apron before using the restroom.

True

T/F: During a shift, you can eat on the kitchen line.

False

Why is it important to reheat hit items to 165?

To ensure products get above the danger zone to prevent bacteria from reproducing

Why do we use different things when handling pork, chicken, and beef?

To prevent cross contamination

What can hand sinks be used for?

Washing hands

T/F: it is okay to mix chemicals.

False

Occasions when you should wash your hands

After smoking, using the restroom, eating, touching your face or hair

How often should you change your soap and sanitizer buckets?

Every two hours or sooner if soiled

Which is more dangerous: a sharp knife of a dull knife?

Full knife

Food contact surfaces that must be cleaned and sanitized before and after each use.

Knives, cutting boards, ladles, slicers