Podcast
Questions and Answers
What is the preservation technique that attempts to remove moisture?
What is the preservation technique that attempts to remove moisture?
Dehydration
Before you prepare a new raw animal food on a cutting board, you must
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. What is one additional benefit?
High standards for food safety will improve the quality of food served. What is one additional benefit?
reduce the chance for lawsuits
What is the best way to gather information about a food supplier's warehouse practices?
What is the best way to gather information about a food supplier's warehouse practices?
Why is jewelry inappropriate to wear in the kitchen?
Why is jewelry inappropriate to wear in the kitchen?
How long must you immerse equipment and utensils in a non-chlorine sanitizing solution?
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:
An organism that lives in or on another organism, often with harmful side effects, but without benefits is a:
Health inspectors want to see that no potentially hazardous (TCS) foods are kept more than how many days?
Health inspectors want to see that no potentially hazardous (TCS) foods are kept more than how many days?
Why is it important that food servers are trained to know food ingredients?
Why is it important that food servers are trained to know food ingredients?
What should Anne have with her before she meets the delivery person?
What should Anne 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:
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.
When cleaning and sanitizing dishes, employees should _______ before sanitizing them.
What is the most important and effective way to control pests in a food establishment?
What is the most important and effective way to control pests in a food establishment?
Which food contamination is usually associated with undercooked chicken?
Which food contamination 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:
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:
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:
When employees are asked to use chemicals for cleaning, they should always be sure to:
What is the ideal temperature for dry goods storage?
What is the ideal temperature for dry goods storage?
What should you do to prevent cross-contamination when using cutting boards?
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 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?
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:
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?
Which agency publishes the food code?
What is the best kind of cleaning agent to use for cleaning burned-on grease?
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:
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:
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?
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?
It is possible for anyone to get sick with a foodborne illness, but of the following, who is the most likely to become ill?
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Study Notes
Preservation and Sanitation Techniques
- Dehydration is a preservation technique that removes moisture from food.
- To prepare raw animal food on a cutting board, it's essential to clean, rinse, and sanitize the surface.
- Most food contamination occurs with undercooked chicken, which is commonly associated with Salmonella.
Food Safety and Quality
- High food safety standards enhance food quality, increase tips, encourage repeat customers, and minimize the risk of lawsuits.
- Foods stored for more than 24 hours must be marked clearly; health inspectors check that potentially hazardous foods are not kept over 7 days.
Equipment and Pest Management
- Equipment should be immersed in a non-chlorine sanitizing solution for at least 30 seconds to ensure proper sanitation.
- The cleanliness of a facility is the most effective means of controlling pests, which thrive in warmth and shelter.
Employee Responsibilities and Hygiene
- Servers should know food ingredients to assist customers with food allergies.
- Employees should always rinse dishes before sanitizing them to maintain hygiene.
- If an employee has a bandaged cut, they must report it, wash the cut, and apply the company's bandage.
Temperature Control and Storage
- Improper hot holding and cooling practices lead to temperature abuse, compromising food safety.
- The ideal storage temperature for dry goods is between 50-70 degrees F.
- Tuna salad made with canned tuna must be cooled to 41 degrees F within 4 hours.
Cleaning and Contamination Prevention
- Use separate cutting boards for raw and cooked foods to prevent cross-contamination.
- The best cleaning agent for burned-on grease is an abrasive cleaner.
- Checking for issues like flaking paint and broken bulbs reduces the possibility of physical contamination.
Regulatory Compliance and Inspection Protocol
- Health inspectors must be allowed to conduct inspections even if no manager is present.
- The FDA publishes the food code, which serves as a guideline for food safety.
Waste Management and Safety
- Immediate correction is required at waste disposal areas, particularly for containers without covers.
- Children, such as a 4-year-old, are at higher risk for foodborne illnesses due to weaker immune systems.
Allergy Awareness
- Approximately 90% of food allergies in the United States are due to a specific group of foods, emphasizing the importance of allergy awareness in food service.
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