Podcast
Questions and Answers
What has occurred when the same unwashed gloves are used to handle different meats?
What has occurred when the same unwashed gloves are used to handle different meats?
Cross-contamination
Sanitization can be accomplished by all of the following means EXCEPT:
Sanitization can be accomplished by all of the following means EXCEPT:
- UV light sanitization
- Air drying (correct)
- Chemical sanitizers
- Heat sanitization
Which step comes last in the sanitization process?
Which step comes last in the sanitization process?
Air dry
If heated water is used to sanitize, what must the temperature be?
If heated water is used to sanitize, what must the temperature be?
It is important to sanitize all of the following items EXCEPT:
It is important to sanitize all of the following items EXCEPT:
The presence or growth of microorganisms is a type of _______ hazard.
The presence or growth of microorganisms is a type of _______ hazard.
To prevent cross-contamination, what should you do?
To prevent cross-contamination, what should you do?
When are food surfaces and equipment considered fully cleaned and sanitized?
When are food surfaces and equipment considered fully cleaned and sanitized?
Which sanitizer would you NOT want to use for copper cooking equipment and silver utensils?
Which sanitizer would you NOT want to use for copper cooking equipment and silver utensils?
Which condition in an outside waste disposal area needs to be corrected immediately?
Which condition in an outside waste disposal area needs to be corrected immediately?
Flashcards
Cross-contamination
Cross-contamination
The transfer of harmful microorganisms from one food to another, or from a contaminated surface to food.
Sanitization (excluding air dry)
Sanitization (excluding air dry)
Process of reducing the number of pathogens on surfaces to safe levels. This involves high-temperature water or sanitizing solutions.
Sanitization final step
Sanitization final step
Allowing surfaces to air dry completely after sanitizing.
Heated water sanitization temp.
Heated water sanitization temp.
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Items needing sanitization
Items needing sanitization
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Biological hazard
Biological hazard
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Prevent cross-contamination
Prevent cross-contamination
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Fully cleaned and sanitized
Fully cleaned and sanitized
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Sanitizer unsuitable for copper/silver
Sanitizer unsuitable for copper/silver
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Waste disposal problem
Waste disposal problem
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Study Notes
Cross-Contamination
- Cross-contamination occurs when the same unwashed gloves are used to handle different types of meat, posing a food safety risk.
Sanitization Techniques
- Sanitization can be achieved through various means; however, air drying is not an effective method.
Sanitization Process
- Air drying is the final step in the sanitization process, ensuring that surfaces are free of moisture.
Sanitizing with Heat
- To effectively sanitize using heated water, a temperature of 171°F must be maintained for a minimum of 30 seconds.
Importance of Sanitizing Items
- It is crucial to sanitize surfaces and equipment, but hair does not require sanitization.
Hazard Types
- The presence or growth of microorganisms presents a biological hazard, which is vital to consider in food safety.
Preventing Cross-Contamination
- To prevent cross-contamination, it is important to wash rubber boots before entering food storage areas.
Cleaning and Sanitizing Requirements
- Food surfaces and equipment are not fully cleaned until they have been allowed to air dry completely, ensuring no residual moisture is present.
Choosing the Right Sanitizer
- When using copper cooking equipment and silver utensils, avoid using iodine-based sanitizers, which could cause discoloration.
Waste Disposal Conditions
- Immediate correction is needed for waste disposal practices that involve containers without covers, as they can attract pests and cause contamination.
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