Questions and Answers
Which item does NOT have a food contact surface?
Pathogens grow well between which temperatures?
Uncovered lightbulbs may expose food to which type of hazard?
How many seconds should the entire hand-washing process take?
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Which empty, cleaned, and sanitized container may NOT be used for storing food?
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Which is the correct order of the steps for cleaning and sanitizing?
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Study Notes
Food Safety and Handling
- A mop bucket is an item that does NOT have a food contact surface, unlike tongs, glasses, or utensils.
Temperature Danger Zone
- Pathogens thrive between 41°F and 135°F. Keeping food outside this range is crucial for safety.
Hazards in Food Safety
- Uncovered lightbulbs can pose a physical hazard to food, unlike biological, electrical, or chemical hazards.
Hand Washing Protocol
- The complete hand-washing process should take 20 seconds to ensure effective hygiene.
Food Storage Regulations
- A bucket of powdered sanitizer should NOT be used for storing food, unlike containers that previously held sour cream or BBQ sauce.
Cleaning and Sanitizing Procedure
- The proper sequence for cleaning and sanitizing is: Wash, Rinse, Sanitize, and Air Dry to ensure safety and efficiency.
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Description
Test your knowledge with these food handler examination flashcards. Each card focuses on key concepts and safety standards required for food handling, including potential hazards and temperature controls. Perfect for those preparing for food safety certifications.
