Podcast
Questions and Answers
Which item does NOT have a food contact surface?
Which item does NOT have a food contact surface?
- Utensils
- Tongs
- Mop Bucket (correct)
- Glasses
Pathogens grow well between which temperatures?
Pathogens grow well between which temperatures?
- 135 F and 165 F
- 0 F and 32 F
- 41 F and 135 F (correct)
- 32 F and 41 F
Uncovered lightbulbs may expose food to which type of hazard?
Uncovered lightbulbs may expose food to which type of hazard?
- Electrical
- Chemical
- Physical (correct)
- Biological
How many seconds should the entire hand-washing process take?
How many seconds should the entire hand-washing process take?
Which empty, cleaned, and sanitized container may NOT be used for storing food?
Which empty, cleaned, and sanitized container may NOT be used for storing food?
Which is the correct order of the steps for cleaning and sanitizing?
Which is the correct order of the steps for cleaning and sanitizing?
Flashcards
Food Contact Surface
Food Contact Surface
A surface that comes into direct contact with food during preparation, handling, or storage. Examples include cutting boards, utensils, and countertops.
Danger Zone (Temperature)
Danger Zone (Temperature)
A temperature range where bacteria thrive and multiply rapidly. This range is also known as the "Danger Zone".
Physical Hazard
Physical Hazard
A physical hazard in food safety that refers to foreign objects that can contaminate food. This can include hair, glass, metal, or other debris.
Handwashing Time
Handwashing Time
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Unusable Food Container
Unusable Food Container
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Cleaning & Sanitizing Steps
Cleaning & Sanitizing Steps
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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.
