Podcast
Questions and Answers
Are you allowed to work in the kitchen if you have a contagious illness?
Are you allowed to work in the kitchen if you have a contagious illness?
- It depends on the type of contagious illness you have
- Never (correct)
- Only if no one can tell if you are sick
- Yes
What are the steps for washing dishes by hand?
What are the steps for washing dishes by hand?
- Pre-scrape the excess food, rinse with hot water, wash with soap and hot water, sanitize and air dry
- Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, air dry, and sanitize
- Pre-scrape the excess food, wash with soap and hot water, sanitize, and air dry
- Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry (correct)
What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?
What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?
- The concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip (correct)
- You must use a capful of chlorine for every gallon of water
- The concentration must be at 200 parts per million, which can be measured with a chlorine paper test strip
- The concentration chlorine is not important
What is the difference between washing and sanitizing?
What is the difference between washing and sanitizing?
What is the proper minimum temperature for cooking seafood?
What is the proper minimum temperature for cooking seafood?
What is the correct procedure for reheating food?
What is the correct procedure for reheating food?
Which of the following is a way to prevent cross-contamination?
Which of the following is a way to prevent cross-contamination?
Which of the following must be cooked to a minimum of 165° F?
Which of the following must be cooked to a minimum of 165° F?
Bare hand contact is not allowed when handling:
Bare hand contact is not allowed when handling:
Raw eggs for immediate service must be cooked to what temperature?
Raw eggs for immediate service must be cooked to what temperature?
What order should you use to manually wash dishes?
What order should you use to manually wash dishes?
If you see cockroaches in your food business, you should:
If you see cockroaches in your food business, you should:
The safest way to thaw (defrost) foods is:
The safest way to thaw (defrost) foods is:
What are potentially hazardous foods?
What are potentially hazardous foods?
Cold potentially hazardous foods must be held at a minimum of:
Cold potentially hazardous foods must be held at a minimum of:
If you are sick with fever and diarrhea, you should:
If you are sick with fever and diarrhea, you should:
While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?
While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do?
Sick food workers may have germs that can make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?
Sick food workers may have germs that can make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?
What is the best way to get rid of roaches?
What is the best way to get rid of roaches?
Hamburgers must be cooked to what minimum temperature?
Hamburgers must be cooked to what minimum temperature?
Food must cool down from 130º F to 70º F within how many hours?
Food must cool down from 130º F to 70º F within how many hours?
What is the correct procedure for thawing food?
What is the correct procedure for thawing food?
How should food be cooked in the microwave?
How should food be cooked in the microwave?
Ready-to-eat foods should NOT be handled using:
Ready-to-eat foods should NOT be handled using:
A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?
A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?
Food must cool down from 70º F to 41º F within how many hours?
Food must cool down from 70º F to 41º F within how many hours?
Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?
Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?
When using disposable gloves, how often do you need to change your gloves and/or wash your hands?
When using disposable gloves, how often do you need to change your gloves and/or wash your hands?
What types of foods support rapid bacterial growth?
What types of foods support rapid bacterial growth?
Why must potentially hazardous foods be cooked to proper temperatures?
Why must potentially hazardous foods be cooked to proper temperatures?
You should not go to work if you are sick with what symptoms?
You should not go to work if you are sick with what symptoms?
Quick cooling of leftover food through the Danger Zone is required for food safety. Why is it important to cool food quickly?
Quick cooling of leftover food through the Danger Zone is required for food safety. Why is it important to cool food quickly?
Which of the following must be cooked to 165° F?
Which of the following must be cooked to 165° F?
Ready-to-eat food is:
Ready-to-eat food is:
What is the minimum length of time that dishes and utensils need to be sanitized?
What is the minimum length of time that dishes and utensils need to be sanitized?
Raw fish must be cooked to what minimum temperature?
Raw fish must be cooked to what minimum temperature?
You are responsible for checking in an arriving food order. Part of the order was raw chicken, which did not come in refrigerated. What should you do?
You are responsible for checking in an arriving food order. Part of the order was raw chicken, which did not come in refrigerated. What should you do?
Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?
Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?
What are some of the food contact surfaces that must always be washed and sanitized?
What are some of the food contact surfaces that must always be washed and sanitized?
What is the best way to control cockroaches, mice, flies and other pests?
What is the best way to control cockroaches, mice, flies and other pests?
Why is temperature control so important?
Why is temperature control so important?
Germs cannot grow or multiply rapidly at what temperatures?
Germs cannot grow or multiply rapidly at what temperatures?
Raw chicken must be cooked to what minimum temperature?
Raw chicken must be cooked to what minimum temperature?
Which one of these foods must be cooked to at least 155°F?
Which one of these foods must be cooked to at least 155°F?
When using ice to keep foods cold, the food container must be surrounded by ice to the level of the food. Which is the best way to tell if the food is staying cold enough?
When using ice to keep foods cold, the food container must be surrounded by ice to the level of the food. Which is the best way to tell if the food is staying cold enough?
What is the proper way to cool food?
What is the proper way to cool food?
When cooling food, the temperature of the food must reach ___ within 2 hours and 41º F within 4 hours?
When cooling food, the temperature of the food must reach ___ within 2 hours and 41º F within 4 hours?
Where must you wash your hands?
Where must you wash your hands?
Which of the following statements is true? After touching raw ground beef, it is important to:
Which of the following statements is true? After touching raw ground beef, it is important to:
Cold potentially hazardous food must be maintained at what minimum temperature?
Cold potentially hazardous food must be maintained at what minimum temperature?
How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?
How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?
When must you double hand wash?
When must you double hand wash?
What is the best way to get rid of roaches?
What is the best way to get rid of roaches?
What is proper hand washing?
What is proper hand washing?
It is okay to wear disposable gloves if:
It is okay to wear disposable gloves if:
When you have a sore throat or diarrhea, you should:
When you have a sore throat or diarrhea, you should:
The best way to check the temperature of food is to:
The best way to check the temperature of food is to:
Preparing food several hours in advance can make food unsafe because:
Preparing food several hours in advance can make food unsafe because:
Ice used to keep food cold on a salad bar or food display needs to be:
Ice used to keep food cold on a salad bar or food display needs to be:
Which of the following statements is true:
Which of the following statements is true:
Opened containers of sour cream, chives and butter:
Opened containers of sour cream, chives and butter:
The most important reason to wash, rinse and sanitize cutting boards is to:
The most important reason to wash, rinse and sanitize cutting boards is to:
What is the coldest temperature that hot food must be kept at on the steam table to keep food safe?
What is the coldest temperature that hot food must be kept at on the steam table to keep food safe?
What is the warmest temperature that cold food must be kept at on the salad bar to keep food safe?
What is the warmest temperature that cold food must be kept at on the salad bar to keep food safe?
What temperature must food reach when reheating food before placing on a steam table or buffet line?
What temperature must food reach when reheating food before placing on a steam table or buffet line?
What is the coldest temperature that ground beef must reach before it can be served?
What is the coldest temperature that ground beef must reach before it can be served?
What is the coldest temperature that chicken must reach before it can be served?
What is the coldest temperature that chicken must reach before it can be served?
What is the coldest temperature that other meat and fish must reach before it can be served?
What is the coldest temperature that other meat and fish must reach before it can be served?
What order should you use to wash dishes by hand?
What order should you use to wash dishes by hand?
Food prepared at home or in an unlicensed kitchen are:
Food prepared at home or in an unlicensed kitchen are:
What is a substitute for proper hand washing?
What is a substitute for proper hand washing?
Which of the following are potentially hazardous foods?
Which of the following are potentially hazardous foods?
Where or when can you smoke and eat in the establishment?
Where or when can you smoke and eat in the establishment?
Cross-contamination is:
Cross-contamination is:
Potentially hazardous foods are:
Potentially hazardous foods are:
Which of the following must be cooked to 145° F?
Which of the following must be cooked to 145° F?
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
Which is the correct way to wash your hands?
Which is the correct way to wash your hands?
Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:
Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. As a food service worker, it is important that you wash your hands:
Any ready-to-eat potentially hazardous food kept at 41° F after opening or preparation must be thrown away:
Any ready-to-eat potentially hazardous food kept at 41° F after opening or preparation must be thrown away:
If any chemical is transferred to a plastic spray bottle or a different container:
If any chemical is transferred to a plastic spray bottle or a different container:
Thermometers are required in kitchens to:
Thermometers are required in kitchens to:
Potentially hazardous food that has been cooled needs to be reheated to what temperature?
Potentially hazardous food that has been cooled needs to be reheated to what temperature?
Which is the correct way to wash dishes, utensils and equipment?
Which is the correct way to wash dishes, utensils and equipment?
A proper way to thaw frozen chicken is:
A proper way to thaw frozen chicken is:
Cooked rice was left in the Danger Zone overnight. What should you do with the rice?
Cooked rice was left in the Danger Zone overnight. What should you do with the rice?
The best way to control cockroaches, mice, flies and other pests is:
The best way to control cockroaches, mice, flies and other pests is:
As you enter the kitchen to start your working day, what should you do before handling food?
As you enter the kitchen to start your working day, what should you do before handling food?
Why are all food service workers required to understand and apply food safety knowledge?
Why are all food service workers required to understand and apply food safety knowledge?
What are the steps for proper hand washing?
What are the steps for proper hand washing?
Germs can be spread from a food service worker. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?
Germs can be spread from a food service worker. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?
A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?
A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?
When you wear gloves, you must:
When you wear gloves, you must:
Which of the following are ALL examples of ready-to-eat foods?
Which of the following are ALL examples of ready-to-eat foods?
If you have a runny nose and a sore throat, the best thing to do is:
If you have a runny nose and a sore throat, the best thing to do is:
Where or when can you smoke and eat in the kitchen or service area?
Where or when can you smoke and eat in the kitchen or service area?
How should you wash dishes by hand?
How should you wash dishes by hand?
Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?
Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?
When must you wash your hands?
When must you wash your hands?
What should you do if the gloves you are using to handle food become contaminated?
What should you do if the gloves you are using to handle food become contaminated?
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Study Notes
Food Handling and Safety
- Proper handwashing requires soap, warm water, and scrubbing for at least 20 seconds to effectively eliminate germs.
- Hands must be washed after using the restroom, eating, smoking, handling raw meat, or touching one's body, to prevent cross-contamination.
- Disposable gloves should be used properly—wash hands first and discard gloves between different tasks to maintain hygiene.
Food Temperature Safety
- Foods must be kept at specific temperatures to prevent bacterial growth: Hot food should be held at or above 140°F; cold food must be kept below 41°F.
- Ground beef must reach a minimum internal temperature of 155°F, whereas chicken must reach 165°F before safe serving.
- Reheating leftover foods should occur at a minimum temperature of 165°F to ensure safety.
Ready-to-Eat Foods and Safety Practices
- Foods like sandwiches, cut fruit, and salads are classified as ready-to-eat and should not come into contact with raw foods to avoid cross-contamination.
- Once opened, potentially hazardous ready-to-eat foods must be consumed or discarded within seven days to minimize health risks.
Equipment Sanitization and Cleaning Protocols
- Equipment and surfaces that contact food must be sanitized using a chlorine solution with a concentration of 50 to 100 parts per million.
- Dishes must be washed in the following order: pre-scrape, wash with soap, rinse, sanitize, and then air dry.
Cross-Contamination and Hazardous Foods
- Cross-contamination occurs when germs spread from one food or surface to another; proper handling and cleaning practices can help prevent this.
- Potentially hazardous foods are typically moist and protein-rich, allowing bacteria to thrive; examples include raw meats and cut melons.
Employee Health and Responsibilities
- Employees with contagious illnesses should not work to prevent the spread of germs; reporting illness to supervisors is essential for food safety.
- If a food service worker feels unwell, especially with symptoms like sore throat or diarrhea, staying home is the best practice.
Thawing and Cooking Practices
- Frozen foods must be thawed safely in the refrigerator, never at room temperature, to reduce bacterial risk during the thawing process.
- The cooking temperature for seafood must reach at least 145°F for safe consumption.
Pest Control and Kitchen Hygiene
- Effective pest control involves maintaining cleanliness in the kitchen and food storage areas, and removing potential nesting sites and entry points for pests.
Miscellaneous Safety Points
- Handwashing sinks must always be stocked with hot and cold running water, soap, and single-use paper towels.
- There is no substitute for proper handwashing—it is crucial for safe food handling.### Reheating and Cooling Procedures
- Food must be brought to room temperature before reheating to 165°F within 2 hours.
- For steam table storage, food can be reheated to any temperature safely.
- Proper food handling before reheating is crucial for safety.
Preventing Cross-Contamination
- Change gloves every hour to prevent contamination.
- Store raw meat, fish, poultry, and eggs on the lowest refrigerator shelves to avoid cross-contact.
- Sanitize utensils and equipment regularly.
Cooking Temperatures
- Poultry and raw eggs for immediate service must be cooked to a minimum of 165°F.
- Hamburgers should be cooked to at least 155°F.
- Cold potentially hazardous food must remain below 41°F.
Handling Ready-to-Eat Foods
- Bare hand contact with ready-to-eat foods is prohibited to prevent contamination.
Thawing Guidelines
- The safest method to thaw foods is in the refrigerator.
- Quick thawing at room temperature or under hot water is unsafe.
Dishwashing Techniques
- The proper order for washing dishes is: pre-scrape, wash, rinse, sanitize, and air dry.
Pest Control Measures
- Report cockroach sightings for professional pest control assistance.
- Maintain cleanliness in garbage areas to deter pests.
- Seal hiding spots and eliminate food debris to control pests.
Signs of Illness
- Food workers with fever, diarrhea, or vomiting symptoms should stay home and inform their employer.
Cooling Food Properly
- Food must cool from 130°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours.
- Use shallow containers and leave food uncovered in the refrigerator for effective cooling.
Temperature Monitoring
- Ensure that cold foods are kept at or below 41°F at all times to inhibit bacterial growth.
- Monitor the temperature of foods and ice when using ice for chilling.
Safe Food Handling Practices
- Hygiene practices include washing hands in designated sinks, especially after handling raw foods.
- Ready-to-eat, potentially hazardous foods can be stored for up to 7 days at or below 41°F after opening.
Importance of Temperature Control
- Proper cooking temperatures kill germs and prevent foodborne illness.
- Foods must be kept hot to deter bacterial growth.
General Safety Protocols
- Use only the right mix of sanitizer and water to ensure efficacy.
- Use thermometers to check food temperatures, especially in microwave cooking.
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