Food Handler Training Flashcards

Questions and Answers

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

clean, rinse and sanitize

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?

visit and inspect the warehouse Signup and view all the answers

Why is jewelry inappropriate to wear in the kitchen?

Both A and B 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

Health inspectors want to see that no potentially hazardous (TCS) foods are kept more than how many days?

7 days Signup and view all the answers

Why is it important that food servers are trained to know food ingredients?

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

What should Anne 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

What is the most important and effective way to control pests in a food establishment?

keep the facility clean Signup and view all the answers

Which food contamination 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

What is the ideal temperature for dry goods storage?

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?

All of the above 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

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.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge with these flashcards from the Learn2Serve Food Handler Training Course. Each flashcard focuses on key concepts related to food safety, preservation techniques, and proper handling of raw foods. Perfect for anyone preparing for certification in food handling.