Skills station

Showing 14 of 14 skills

• Food safety hygieneAlways tested

  Handwashing

  Rinse, soap, vigorous rub, thorough rinse, thorough drying, in that order.

  9 steps7 critical
• Food safety hygieneAlways tested

  Glove Use

  Gloves are a barrier only while they are intact, clean and used for one task.

  9 steps5 critical
• Food safety hygieneAlways tested

  Avoiding Bare-Hand Contact with Ready-to-Eat Foods

  Use a barrier, not bare hands, on exposed ready-to-eat food.

  12 steps5 critical
• Food safety hygieneAlways tested

  Exclusion and Restriction of Sick Employees

  Employees report illness; the person in charge excludes or restricts them.

  19 steps15 critical
• Food safety temperatureAlways tested

  Thermometer Calibration

  Check a thermometer against a known temperature and adjust it if it is off.

  13 steps7 critical
• Food safety temperatureAlways tested

  Hot and Cold Holding Temperatures

  Keep TCS food hot or cold enough to prevent bacterial growth.

  12 steps6 critical
• Food safety temperatureAlways tested

  Minimum Cooking Temperatures

  Cook each food to its Food Code minimum and verify with a calibrated thermometer.

  11 steps9 critical
• Food safety coolingAlways tested

  Two-Stage Cooling of Cooked Foods

  Cool cooked TCS food from 135 F to 41 F or below: 2-hour first stage, 6-hour total.

  12 steps6 critical
• Food safety coolingAlways tested

  Thawing Frozen Foods

  Use only an approved thawing method and keep to its conditions.

  12 steps7 critical
• Food safety sanitizingAlways tested

  Manual Dishwashing (Three-Compartment Sink)

  Wash, rinse, sanitize, then air-dry; follow the sanitizer label.

  14 steps8 critical
• Food safety sanitizingAlways tested

  Sanitizer Concentration Testing

  Test sanitizer with a kit that matches the chemical, and follow the label.

  9 steps6 critical
• Food safety sanitizingAlways tested

  Cleaning and Sanitizing Food Contact Surfaces

  Clean first, then sanitize: scrape, wash, rinse, sanitize, air-dry.

  12 steps6 critical
• Food safety receivingAlways tested

  Receiving Inspection of Incoming Food

  Accept or refuse food at the door: check temperature, packaging and signs of temperature abuse.

  15 steps8 critical
• Food safety receivingAlways tested

  Dry, Refrigerated, and Frozen Storage

  Keep food cold enough, protected from contamination, separated by risk and used or discarded in time.

  12 steps6 critical