Podcast
Questions and Answers
Cross-contamination has occurred when:
Cross-contamination has occurred when:
- Raw and cooked foods are stored separately.
- The same unwashed gloves are used to handle different meats. (correct)
- Food is prepared in a clean area.
- Clean utensils are used for different foods.
Sanitization can be accomplished by all of the following means EXCEPT:
Sanitization can be accomplished by all of the following means EXCEPT:
- Boiling water
- High heat cleaning
- Air drying (correct)
- Chemical sanitizers
Which of the following steps comes last?
Which of the following steps comes last?
Air dry
If heated water is used to sanitize, it must be at:
If heated water is used to sanitize, it must be at:
It is very important to sanitize all of the following items EXCEPT:
It is very 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, you should:
To prevent cross-contamination, you should:
Food surfaces and equipment are not fully cleaned and sanitized until:
Food surfaces and equipment are not fully cleaned and sanitized until:
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?
Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
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Study Notes
Cross-Contamination
- Cross-contamination occurs when the same unwashed gloves are used to handle different types of meat, potentially spreading harmful microorganisms.
Sanitization Methods
- Sanitization can be achieved through various methods, but air drying is NOT effective for achieving sanitation.
Final Step in Sanitization Process
- The last step in the sanitization process is air drying surfaces and equipment completely.
Heated Water Sanitization
- To effectively sanitize using heated water, it must reach a temperature of 171°F for at least 30 seconds.
Items Requiring Sanitization
- While sanitizing is crucial, hair does not require sanitization like other food contact items.
Hazard Types
- The presence or growth of microorganisms is classified as a biological hazard, which poses risks in food safety.
Preventing Cross-Contamination
- Prevent cross-contamination by washing rubber boots before entering food storage areas to minimize the transfer of contaminants.
Complete Cleaning Process
- Food surfaces and equipment are not considered fully cleaned and sanitized until they have been allowed to air dry completely.
Sanitizers and Material Compatibility
- Use caution with sanitizers; iodine-based sanitizers should be avoided for copper cooking equipment and silver utensils due to potential chemical reactions.
Waste Disposal Conditions
- An immediate correction is needed if waste disposal containers lack covers, as this condition can attract pests and promote contamination.
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