Food Handler Training Flashcards

Questions and Answers

The preservation technique that attempts to remove moisture is:

Dehydration

Before you prepare a new raw animal food on a cutting board, you must:

clean, rinse and sanitize

High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and:

reduce the chance for lawsuits

It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to:

visit and inspect the warehouse Signup and view all the answers

Why is jewelry inappropriate to wear in the kitchen?

It can catch on equipment. Signup and view all the answers

How long must you immerse equipment and utensils in a non-chlorine sanitizing solution?

30 seconds Signup and view all the answers

An organism that lives in or on another organism, often with harmful side effects, but without benefits is a:

Parasite Signup and view all the answers

When kitchen workers are preparing food, it is very important to mark any food that will be held for more than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods are kept more than:

7 days Signup and view all the answers

It is important that food servers are trained to know food ingredients because:

They will need to help customers who have food allergies Signup and view all the answers

Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person?

An apron to keep her clothes clean Signup and view all the answers

In order for pests to feel comfortable and survive well in a food facility, they need access to:

warmth and shelter Signup and view all the answers

When cleaning and sanitizing dishes, employees should _______ before sanitizing them.

rinse the dishes Signup and view all the answers

The most important and most effective way to control pests in a food establishment is to:

keep the facility clean Signup and view all the answers

Which one of the following food contaminations is usually associated with undercooked chicken?

Salmonella Signup and view all the answers

If a health inspector comes for a health inspection and there is no manager present, the employee on duty should:

allow the inspector to come in and do the inspection Signup and view all the answers

Improper hot holding and improper cooling are both examples of:

temperature abuse Signup and view all the answers

When employees are asked to use chemicals for cleaning, they should always be sure to _______.

mix chemical solutions to the proper strength Signup and view all the answers

The ideal temperature for dry goods storage is:

50-70 degrees F Signup and view all the answers

What should you do to prevent cross-contamination when using cutting boards?

Use separate cutting boards for raw and cooked food Signup and view all the answers

If an employee comes to work with a bandaged cut, he/she should do which of the following?

Report the cut. Signup and view all the answers

If you are preparing a tuna salad using canned tuna, what temperature does it need to be cooled to within 4 hours?

41 degrees F Signup and view all the answers

Soil and dirt, with their contaminants are the least concern to someone buying and using fresh fruits or vegetables if:

they are prewashed and packaged before delivery Signup and view all the answers

Which agency publishes the food code?

FDA Signup and view all the answers

What is the best kind of cleaning agent to use for cleaning burned-on grease?

Abrasive cleaner Signup and view all the answers

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

Physical contamination Signup and view all the answers

When an employee is taking action to kill microorganisms on cleaned surfaces, this is referred to:

sanitizing Signup and view all the answers

Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?

Containers without covers Signup and view all the answers

It is possible for anyone to get sick with a foodborne illness, but of the following, who is the most likely to become ill?

A 4-year old Signup and view all the answers

If a customer comes into a restaurant and has a food allergy, there is a 90% chance in the United States that the allergy would be to one of eight different foods, including:

shellfish Signup and view all the answers

During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know:

if the employee is properly trained Signup and view all the answers

When storing raw meat and poultry in a cooler, they should be stored _______ other foods.

below Signup and view all the answers

Why is it important to change the sanitizing water when it gets dirty or has organic matter like food debris in it?

Both a and b are correct. The effectiveness of the sanitizer can be lessened. Food debris in the water can cross-contaminate. Signup and view all the answers

Pests can cause what kind of contamination?

All of the above Signup and view all the answers

Proper lighting is very important for all parts of a food operation. Which of the following is approved to keep light bulbs from shattering and contaminating a kitchen?

All of the above Signup and view all the answers

In order to make sure it is possible to clean the floors under shelving units in food establishments, the shelves must be at least _______ above the floor.

six inches Signup and view all the answers

All of the following bacteria can cause foodborne illness EXCEPT:

Aciohpilus milk Signup and view all the answers

Jennifer is working in a hot kitchen and doesn't want to become dehydrated. She grabs a liquid measuring cup, fills it with water and ice, and brings it back to her work station to drink while she is working. What about this practice is incorrect?

The container she is drinking from is not covered. Signup and view all the answers

All of the following are Time/Temperature Control for Safety (TCS) EXCEPT:

Processed garlic oil mixtures Signup and view all the answers

A food business such as a restaurant must be certain to purchase their food products from a _______ source.

reputable Signup and view all the answers

John is preparing lentils for the meal service. He pours the lentils from the package into the pot and adds water and the spices from the recipe. He cooks them for 30 minutes, but later that night there is a complaint from a patron. What physical contaminant might be in the lentils?

A piece of ROCK Signup and view all the answers

Which of the following statements is not true about thermometers and temperature taking?

Every kitchen employee should have a thermometer with them. Signup and view all the answers

The viral infection Hepatitis A can be most effectively controlled if:

All food personnel practice personal hygiene, such as thorough handwashing. Signup and view all the answers

The CDC (Centers for Disease Control) has identified five contributors to foodborne illness. Which of the following is one of the top five contributors?

Meats not cooked to their proper temperature Signup and view all the answers

Whenever a trap has sprung and caught a pest, you will want to:

Check for biological contamination from blood and dispose of any possibly contaminated foods. Signup and view all the answers

If all proper hand washing steps are followed, how long should the entire process take?

At least 20 seconds Signup and view all the answers

Study Notes

Food Safety and Handling Techniques

Dehydration is a preservation method focused on removing moisture from food.
Essential to clean, rinse, and sanitize cutting boards before preparing raw animal food.
High food safety standards enhance food quality, increase tips, encourage repeat customers, and reduce lawsuit risks.

Supplier Practices and Employee Hygiene

To understand a supplier’s standards, visiting and inspecting their warehouse is recommended.
Jewelry in the kitchen is inappropriate as it can harbor bacteria and catch on equipment.

Sanitization and Temperature Control

Equipment and utensils must be immersed in non-chlorine sanitizing solutions for 30 seconds.
TCS (Potentially Hazardous) foods should not be stored for more than 7 days.

Customer Service and Allergies

Food servers must be knowledgeable of food ingredients to assist customers with allergies.
When receiving food orders, employees should wear protective clothing like aprons.

Pest Control and Cleaning Practices

Pests require warmth and shelter to thrive in food facilities; keeping the area clean is crucial for pest control.
It’s important to rinse dishes before sanitizing them to ensure effective cleaning.

Foodborne Illness and Contaminations

Salmonella is commonly associated with undercooked chicken.
Employees must allow health inspectors access for inspections, regardless of management presence.

Temperature Abuse and Chemical Handling

Improper hot holding or cooling of food is categorized as temperature abuse.
Employees using cleaning chemicals should always ensure proper mixing.

Storage Conditions and Cross-Contamination

Dry goods should be stored at temperatures between 50-70°F.
Cross-contamination can be prevented by using separate cutting boards for raw and cooked foods.

Employee Health and Food Safety Metrics

Burdened employees should report, wash, and properly bandage any cuts before returning to work.
Tuna salad must cool to 41°F within 4 hours of preparation.

Inspection Protocols and Food Sources

Prewashed, packaged fruits and vegetables minimize concerns about soil and dirt contamination.
The FDA is responsible for publishing the food code.

Physical Contamination and Cleaning Agents

Abrasive cleaners are ideal for removing burned-on grease.
Inspecting dining areas for physical hazards helps reduce contamination risks.

Sanitization and Waste Management

Killing microorganisms on cleaned surfaces is known as sanitizing.
Waste disposal areas must be maintained immediately, particularly covering containers to prevent exposure.

Vulnerable Populations and Allergen Awareness

Individuals with a higher risk of foodborne illness include young children, such as 4-year-olds.
Customers with allergies typically react to one of eight common allergens, which may include shellfish.

Employee Training and Contamination Prevention

Health inspectors ask employees questions during inspections to assess proper training.
Raw meat and poultry must be stored below other food items in a cooler to prevent cross-contamination.

Sanitizer Effectiveness and Pest Contamination

Dirty sanitizing water can decrease the effectiveness of chemicals, risking cross-contamination.
Pests contribute to all types of contamination: physical, biological, and cross-contamination.

Lighting and Cleaning Procedures

Proper lighting is crucial, and approved fixtures include shatter-proof bulbs and diffusers.
Shelving in food establishments should be elevated at least six inches for ease of floor cleaning.

Understanding Foodborne Illness and Hygiene Practices

Aciohpilus milk is not a known cause of foodborne illness.
Dehydration can be prevented by ensuring covered containers for drinking in hot kitchens.

Thermometers and Food Preparation Practices

Not all kitchen employees are required to carry thermometers, which can lead to misinformation.
Hepatitis A control relies heavily on comprehensive personal hygiene and handwashing among staff.

Contributors to Foodborne Illness

Common factors in foodborne illness include meats not cooked to their proper temperature, emphasizing the need for precise cooking practices.
Following all handwashing steps should take a minimum of 20 seconds to ensure effective sanitation.

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Description

Test your knowledge with these flashcards from the Learn2Serve Food Handler Training Course. This ANSI accredited training will cover essential topics such as food preservation techniques and safety standards. Perfect for anyone preparing for food handling certifications or simply wanting to enhance their food safety knowledge.

Food Handler Training Flashcards

Questions and Answers

The preservation technique that attempts to remove moisture is:

Before you prepare a new raw animal food on a cutting board, you must:

High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and:

It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to:

Why is jewelry inappropriate to wear in the kitchen?

How long must you immerse equipment and utensils in a non-chlorine sanitizing solution?

An organism that lives in or on another organism, often with harmful side effects, but without benefits is a:

When kitchen workers are preparing food, it is very important to mark any food that will be held for more than 24 hours. Health inspectors want to see that no potentially hazardous (TCS) foods are kept more than:

It is important that food servers are trained to know food ingredients because:

Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person?

In order for pests to feel comfortable and survive well in a food facility, they need access to:

When cleaning and sanitizing dishes, employees should _______ before sanitizing them.

The most important and most effective way to control pests in a food establishment is to:

Which one of the following food contaminations is usually associated with undercooked chicken?

If a health inspector comes for a health inspection and there is no manager present, the employee on duty should:

Improper hot holding and improper cooling are both examples of:

When employees are asked to use chemicals for cleaning, they should always be sure to _______.

The ideal temperature for dry goods storage is:

What should you do to prevent cross-contamination when using cutting boards?

If an employee comes to work with a bandaged cut, he/she should do which of the following?

If you are preparing a tuna salad using canned tuna, what temperature does it need to be cooled to within 4 hours?

Soil and dirt, with their contaminants are the least concern to someone buying and using fresh fruits or vegetables if:

Which agency publishes the food code?

What is the best kind of cleaning agent to use for cleaning burned-on grease?

Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:

When an employee is taking action to kill microorganisms on cleaned surfaces, this is referred to:

Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?

It is possible for anyone to get sick with a foodborne illness, but of the following, who is the most likely to become ill?

If a customer comes into a restaurant and has a food allergy, there is a 90% chance in the United States that the allergy would be to one of eight different foods, including:

During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know:

When storing raw meat and poultry in a cooler, they should be stored _______ other foods.

Why is it important to change the sanitizing water when it gets dirty or has organic matter like food debris in it?

Pests can cause what kind of contamination?

Proper lighting is very important for all parts of a food operation. Which of the following is approved to keep light bulbs from shattering and contaminating a kitchen?

In order to make sure it is possible to clean the floors under shelving units in food establishments, the shelves must be at least _______ above the floor.

All of the following bacteria can cause foodborne illness EXCEPT:

Jennifer is working in a hot kitchen and doesn't want to become dehydrated. She grabs a liquid measuring cup, fills it with water and ice, and brings it back to her work station to drink while she is working. What about this practice is incorrect?

All of the following are Time/Temperature Control for Safety (TCS) EXCEPT:

A food business such as a restaurant must be certain to purchase their food products from a _______ source.

John is preparing lentils for the meal service. He pours the lentils from the package into the pot and adds water and the spices from the recipe. He cooks them for 30 minutes, but later that night there is a complaint from a patron. What physical contaminant might be in the lentils?

Which of the following statements is not true about thermometers and temperature taking?

The viral infection Hepatitis A can be most effectively controlled if:

The CDC (Centers for Disease Control) has identified five contributors to foodborne illness. Which of the following is one of the top five contributors?

Whenever a trap has sprung and caught a pest, you will want to:

If all proper hand washing steps are followed, how long should the entire process take?

Study Notes

Food Safety and Handling Techniques

Supplier Practices and Employee Hygiene

Sanitization and Temperature Control

Customer Service and Allergies

Pest Control and Cleaning Practices

Foodborne Illness and Contaminations

Temperature Abuse and Chemical Handling

Storage Conditions and Cross-Contamination

Employee Health and Food Safety Metrics

Inspection Protocols and Food Sources

Physical Contamination and Cleaning Agents

Sanitization and Waste Management

Vulnerable Populations and Allergen Awareness

Employee Training and Contamination Prevention

Sanitizer Effectiveness and Pest Contamination

Lighting and Cleaning Procedures

Understanding Foodborne Illness and Hygiene Practices

Thermometers and Food Preparation Practices

Contributors to Foodborne Illness

Studying That Suits You

Description

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