Questions and Answers
How long can foods safely remain in the Danger Zone during preparation?
4 hours
Which is the correct way to reheat potentially hazardous food?
Reheat to 165F or hotter within 2 hours
A handwashing sink can be used for food preparation as long as the sink is cleaned after each use.
False
Who is the 'Person in Charge' or PIC?
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What should a food worker do if they are sick?
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What describes the proper order of steps for cleaning?
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How should food be stored to avoid cross-contamination?
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The wash, rinse, sanitize, and air dry applies to:
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What is the best way to check the temperature of the food?
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What are the possible causes of cross-contamination?
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What is a good practice while working in a food service?
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What does a food worker need to do to prevent cross-contamination after prepping chicken breasts?
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To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F to 41F in ___
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Which is the best thing you can do to prevent spreading germs?
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What is the major difference between cleaning and sanitizing?
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How many people annually die from food borne illness?
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How should sanitizer chemicals be used?
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What is NOT a proper way to thaw foods?
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What should a food worker do with chili that was left in the Danger Zone overnight?
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What is the cause of foodborne illness?
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What is foodborne illness?
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What does a clean kitchen show an inspector about a restaurant?
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When is it okay to come to work if you have symptoms like vomiting, diarrhea, or fever with sore throat?
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What is the minimum temperature that we should hold hot foods at?
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What is the maximum temperature we should hold cold foods at?
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What should food workers do if they discover food is being held at wrong temperatures?
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Which is not a proper dishwashing step?
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How do you avoid cross contamination?
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What are the proper hot and cold holding temperatures?
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Where must you store chemicals such as cleaners and sanitizers?
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When do food workers need to wash their hands?
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Study Notes
Food Safety Guidelines
- Foods can safely remain in the Danger Zone for up to 4 hours.
- Potentially hazardous foods must be reheated to 165°F or hotter within 2 hours before hot holding.
- Handwashing sinks are not permitted for food preparation.
Responsibilities & Practices
- The Person in Charge (PIC) is the on-duty manager responsible for enforcing food safety rules.
- Sick food workers should inform their manager and refrain from working.
- Proper procedure order is: wash, rinse, sanitize, and air dry.
Cross-Contamination Prevention
- Store raw meats and eggs below ready-to-eat foods to prevent cross-contamination.
- After preparing raw chicken, clean and sanitize the prep table and utensils before moving on to other foods.
- Use a probe thermometer to accurately check food temperatures.
Foodborne Illness & Hygiene
- Foodborne illness can occur due to various causes, including improper food handling.
- 3,000 people die annually from foodborne illnesses.
- Healthy food workers must still practice good hygiene by washing hands regularly and avoiding bare-hand contact with foods.
Cooling and Holding Temperatures
- Safely cool foods by moving them through the Danger Zone quickly: from 135°F to 70°F in 2 hours, then from 70°F to 41°F in 4 hours.
- Hot food must be held at a minimum temperature of 135°F and cold food at a maximum of 41°F.
- Notify management immediately if food is held outside the safe temperature range.
Sanitization and Thawing
- Sanitizer chemicals should be used according to the label instructions.
- Foods should never be thawed at room temperature to prevent bacterial growth.
Cleaning and Inspection Notes
- A clean kitchen indicates adherence to food safety rules.
- Cleaning involves soap to remove debris, while sanitizing kills germs using chemicals or heat.
- Dishes should never be dried with a clean towel; let them air dry instead.
Intervention and Health Concerns
- Workers with symptoms like vomiting, diarrhea, or jaundice must never work.
- Chemicals must be stored away from food and clean utensils to avoid contamination.
General Procedures
- Food workers must wash hands at appropriate times, following all relevant situations that require handwashing.
Studying That Suits You
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Description
Prepare for the California eFoodHandlers test with these helpful flashcards. Each card covers key concepts such as food safety practices and proper food handling temperatures. Ideal for anyone studying food safety in California.
