Food Equipment Usage Guidelines for Safe Food Handling
Enhance your knowledge on using equipment for making food with proper safety procedures. Learn about essential points like wearing protective gear, checking hot food temperatures, food safety principles, and sanitization requirements. Understand machine settings, food temperature checks, and serving techniques to prevent food spoilage. Plus, discover tips on preparing specific food items and maintaining quality in food service operations.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. Download presentation by click this link. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
E N D
Presentation Transcript
Using Equipment Making Food Food Safety Procedures 10 10 10 10 10 10 10 10 20 20 20 20 20 20 20 20 30 30 30 30 30 30 30 30 40 40 40 40 40 40 40 40 50 50 50 50 50 50 50 50
10 POINTS You must wear these when handling food
20 POINTS This item is used to check the temperature of hot food
30 POINTS The four principles of food safety
40 POINTS Sanitizing wipes are only used for cleaning _______
50 POINTS A fresh bucket of sanitizing solution needs to be made at the ________ of every shift
10 POINTS You never turn this machine off
20 POINTS This machine has two settings one for cooking the food item and one for keeping the item hot
30 POINTS This item will be set to HIGH at the beginning of the first shift. You must set it to MEDIUM when ready to serve, to prevent food from drying out
40 POINTS Checking the temperature of the food item is done by inserting the thermometer from the ________ to the tip into the food
50 POINTS Temperature of BBQ and Chili should be at least _________ degrees
10 POINTS The number of scoops of gravy you put on top of a biscuit
20 POINTS You must press this food item against the wall of the crockpot before putting it on the bun
30 POINTS Fritos, chili, and cheese are used to make this food item
40 POINTS Ice cream scoop, wax paper, and buns are used to make this food item
50 POINTS This 4-H age group cannot prepare hot food
10 POINTS The number of people needed to return money to the office for counting and verifying
20 POINTS You can make change for a customer only when they __________ food
30 POINTS Do not accept bills larger than ______
40 POINTS Meet between the KVLS building and Extension Services _____ minutes before the start of your shift
50 POINTS These forms are to be completed and returned with the money at the end of each shift
