Podcast
Questions and Answers
What is the maximum temperature that hot food should be held at to ensure safety?
What is the maximum temperature that hot food should be held at to ensure safety?
- 60°C (correct)
- 50°C
- 62°C
- 55°C
At what temperature should eggs be cooked if they are to be consumed later?
At what temperature should eggs be cooked if they are to be consumed later?
- 70°C
- 63°C
- 68°C (correct)
- 61°C
What is the recommended cooling action for the first two hours?
What is the recommended cooling action for the first two hours?
- Cool from 57ºC to 21ºC (correct)
- Cool from 60ºC to 21ºC
- Cool from 70ºC to 21ºC
- Cool from 63ºC to 5ºC
For how long should cold food not exceed a temperature of 21ºC?
For how long should cold food not exceed a temperature of 21ºC?
What is the safe internal cooking temperature for food if using a food thermometer?
What is the safe internal cooking temperature for food if using a food thermometer?
What is the maximum storage duration for ready-to-eat food at 5°C or lower?
What is the maximum storage duration for ready-to-eat food at 5°C or lower?
Which of the following practices should be avoided to prevent cross-contamination?
Which of the following practices should be avoided to prevent cross-contamination?
What is considered the Danger Zone for food safety?
What is considered the Danger Zone for food safety?
What is the FIFO method in food storage?
What is the FIFO method in food storage?
How should equipment be handled to prevent cross-contamination?
How should equipment be handled to prevent cross-contamination?
What is the appropriate method for storing freshly cut produce?
What is the appropriate method for storing freshly cut produce?
Which of the following is a correct statement about date marking food?
Which of the following is a correct statement about date marking food?
What is a critical control point when preparing food?
What is a critical control point when preparing food?
What does food safety ensure regarding prepared food?
What does food safety ensure regarding prepared food?
What constitutes a foodborne illness outbreak?
What constitutes a foodborne illness outbreak?
Which of the following is NOT a common cause of foodborne illnesses?
Which of the following is NOT a common cause of foodborne illnesses?
Which factor is NOT included in the acronym FAT TOM that affects microbial growth?
Which factor is NOT included in the acronym FAT TOM that affects microbial growth?
What does controlling the environment of microorganisms accomplish?
What does controlling the environment of microorganisms accomplish?
When is a foodborne outbreak confirmed?
When is a foodborne outbreak confirmed?
Which of the following is a control measure to prevent microbial growth?
Which of the following is a control measure to prevent microbial growth?
Which factor does NOT contribute to the growth of microorganisms?
Which factor does NOT contribute to the growth of microorganisms?
What is a key practice to ensure food safety regarding personal hygiene?
What is a key practice to ensure food safety regarding personal hygiene?
Which of the following is NOT a factor leading to food becoming unsafe?
Which of the following is NOT a factor leading to food becoming unsafe?
What should be done with infected wounds when handling food?
What should be done with infected wounds when handling food?
Why is it important to observe proper hand washing when handling food?
Why is it important to observe proper hand washing when handling food?
What type of gloves should be worn when handling ready-to-eat food?
What type of gloves should be worn when handling ready-to-eat food?
Which action can potentially lead to cross-contamination in food preparation?
Which action can potentially lead to cross-contamination in food preparation?
What is a consequence of time-temperature abuse in food safety?
What is a consequence of time-temperature abuse in food safety?
Which practice is discouraged to prevent food contamination?
Which practice is discouraged to prevent food contamination?
What outcome results from poor personal hygiene among food handlers?
What outcome results from poor personal hygiene among food handlers?
When handling food, what should food handlers do with their aprons before leaving the preparation area?
When handling food, what should food handlers do with their aprons before leaving the preparation area?
What should be done if the packaging of food is damaged upon delivery?
What should be done if the packaging of food is damaged upon delivery?
What is the minimum height food should be stored off the ground?
What is the minimum height food should be stored off the ground?
Which of the following is NOT an acceptable condition for receiving canned goods?
Which of the following is NOT an acceptable condition for receiving canned goods?
Why is it important to clean the lids of canned goods before opening?
Why is it important to clean the lids of canned goods before opening?
What should be done with food that shows signs of ice crystals or water stains?
What should be done with food that shows signs of ice crystals or water stains?
What type of containers should food be stored in?
What type of containers should food be stored in?
What is required for food packaged on-site for retail sales?
What is required for food packaged on-site for retail sales?
What characteristic must floors, walls, and ceilings possess in a food establishment?
What characteristic must floors, walls, and ceilings possess in a food establishment?
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