Culinary II Sanitation Artifact

NAME: _____________________

PERIOD:____________________

Like all food service professionals, bakers and pastry chefs must have a thorough understanding of sanitation principles.

How does food become unsafe?

1. _________________________________
2. _________________________________
3. _________________________________
4. ________________________________
5. ________________________________

WHAT FOODS DO I NEED TO PREPARE CAREFULLY?

PHF: _________________________ _______________________ _____________

TCS: ___________________ and __________________ control for safety

Draw a picture and label examples of TCS Foods:

What are the three groups of people that I need to be cautious when I am preparing their food?

1. _______________________________________
2. _______________________________________
3. _______________________________________

Personal Hygiene

Steps to Proper Hand Washing (The whole process should take _____ sec)

1. _________________________________ (At least 100 F)
2. _________________________________
3. _________________________________
4. _________________________________
5. _________________________________

Single Glove Use Rules

Cleaning and Sanitizing

Draw and label the steps to the three compartment:

Forms of Contamination:

What are the forms of contamination:

1. ________________-___________________________________
2. ________________-___________________________________
3. ________________-___________________________________

Biological Hazards:

1. ________________
2. ________________
3. ________________
4. ________________

Bacteria grow best when FATTOM CONDITIONS ARE ALLOWED TO HAPPEN

F_____________________

A____________________

T____________________

T____________________

O____________________

M____________________

WHAT ARE THE FIVE BAD BOYS????????????????????? AND WHAT FOOD ARE THEY LINK TO?

Storage:

Temperatures for dry storage:___________

Temperatures for frozen storage:_________

Temperatures for refrigerator storage:__________

Draw and label refrigerator storage:

Cooking and Holding Food

Fill in the TDZ (________________ Danger Zone)

HOT FOODS HOT ABOVE ________________.

COLD FOODS COLD BELOW ___________________.

DRAW AND LABEL PICTURES THAT REPRESENT THE FOUR METHODS THAT YOU THAW FOOD SAFELY

Cooking Temperatures

165 : ________________________________________________

_____________________________________________________

155: _________________________________________________

_____________________________________________________

145:______________________________________________________________________________________________________

135:______________________________________________________________________________________________________

Define Cross Contamination:____________________________________________________________________________________________________________________________

Define Cross Contact:________________________________________________________________________________________________________________________________

List ways to prevent cross contamination

1.__________________________________________________________

2.__________________________________________________________

3.__________________________________________________________

4.__________________________________________________________

5.__________________________________________________________

6.__________________________________________________________

7.__________________________________________________________