Food Equipment Usage Guidelines for Safe Food Handling
Procedures
Making
Food
Using
Equipment
Food Safety
50
40
30
20
10
20
30
40
50
10
20
30
40
50
10
20
30
40
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
Created by Educational Technology Network. www.edtechnetwork.com 2009
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.
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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
