Sanitation Quiz
1. Define the Temperature Danger Zone?
What is the range and what does it tell
us?
2. What is the acronym that describes the
contributing factors to Potentially
Hazardous Foods? What does each letter
stand for?
3. Define Cross Contamination.
4. What is the most important thing cooks
should do to minimize Cross
Contamination?
5. How long can a Potentially Hazardous
Food stay in the Temperature danger
Zone?
6. Name the three types of Contamination.
Give an example of each.
7. What is the second Golden Rule of the
Kitchen? Why is it Important?
8. Where are the cleaning procedures
posted in the lab? Why are they
important?
9. Who’s responsibility is it to clean and
maintain the kitchen ?
• Describe the proper procedure for
operation of the three compartment sink?
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.
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
3. Define Cross Contamination.
The process of transferring contaminants
from one food contact surface to another.
4. What is the most important thing cooks
should do to minimize Cross
Contamination?
Wash their hands.
5. How long can a Potentially Hazardous
Food stay in the Temperature danger
Zone?
4 hours
6. Name the three types of Contamination.
Give an example of each.
Physical- Glass, nails, dirt …
Chemical- Bleach, soap …
Biological- Micro-organisms……
7. What is the second Golden Rule of the
Kitchen? Why is it Important?
Clean as you go
Use your discretion
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
9. Who’s responsibility is it to clean and
maintain the kitchen ?
The Class’s
• 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