Podcast
Questions and Answers
Are you allowed to work in the kitchen if you have a contagious illness?
What are the steps for washing dishes by hand?
What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?
What is the difference between washing and sanitizing?
Signup and view all the answers
What is the proper minimum temperature for cooking seafood?
Signup and view all the answers
What is the correct procedure for reheating food?
Signup and view all the answers
Which of the following is a way to prevent cross-contamination?
Signup and view all the answers
Which of the following must be cooked to a minimum of 165° F?
Signup and view all the answers
Bare hand contact is not allowed when handling:
Signup and view all the answers
Raw eggs for immediate service must be cooked to what temperature?
Signup and view all the answers
What order should you use to manually wash dishes?
Signup and view all the answers
If you see cockroaches in your food business, you should:
Signup and view all the answers
The safest way to thaw (defrost) foods is:
Signup and view all the answers
What are potentially hazardous foods?
Signup and view all the answers
Cold potentially hazardous foods must be held at a minimum of:
Signup and view all the answers
If you are sick with fever and diarrhea, you should:
Signup and view all the answers
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?
Signup and view all the answers
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?
Signup and view all the answers
What is the best way to get rid of roaches?
Signup and view all the answers
Hamburgers must be cooked to what minimum temperature?
Signup and view all the answers
Food must cool down from 130º F to 70º F within how many hours?
Signup and view all the answers
What is the correct procedure for thawing food?
Signup and view all the answers
How should food be cooked in the microwave?
Signup and view all the answers
Ready-to-eat foods should NOT be handled using:
Signup and view all the answers
A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?
Signup and view all the answers
Food must cool down from 70º F to 41º F within how many hours?
Signup and view all the answers
Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?
Signup and view all the answers
When using disposable gloves, how often do you need to change your gloves and/or wash your hands?
Signup and view all the answers
What types of foods support rapid bacterial growth?
Signup and view all the answers
Why must potentially hazardous foods be cooked to proper temperatures?
Signup and view all the answers
You should not go to work if you are sick with what symptoms?
Signup and view all the answers
Quick cooling of leftover food through the Danger Zone is required for food safety. Why is it important to cool food quickly?
Signup and view all the answers
Which of the following must be cooked to 165° F?
Signup and view all the answers
Ready-to-eat food is:
Signup and view all the answers
What is the minimum length of time that dishes and utensils need to be sanitized?
Signup and view all the answers
Raw fish must be cooked to what minimum temperature?
Signup and view all the answers
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?
Signup and view all the answers
Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?
Signup and view all the answers
What are some of the food contact surfaces that must always be washed and sanitized?
Signup and view all the answers
What is the best way to control cockroaches, mice, flies and other pests?
Signup and view all the answers
Why is temperature control so important?
Signup and view all the answers
Germs cannot grow or multiply rapidly at what temperatures?
Signup and view all the answers
Raw chicken must be cooked to what minimum temperature?
Signup and view all the answers
Which one of these foods must be cooked to at least 155°F?
Signup and view all the answers
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?
Signup and view all the answers
What is the proper way to cool food?
Signup and view all the answers
When cooling food, the temperature of the food must reach ___ within 2 hours and 41º F within 4 hours?
Signup and view all the answers
Where must you wash your hands?
Signup and view all the answers
Which of the following statements is true? After touching raw ground beef, it is important to:
Signup and view all the answers
Cold potentially hazardous food must be maintained at what minimum temperature?
Signup and view all the answers
How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?
Signup and view all the answers
When must you double hand wash?
Signup and view all the answers
What is the best way to get rid of roaches?
Signup and view all the answers
What is proper hand washing?
Signup and view all the answers
It is okay to wear disposable gloves if:
Signup and view all the answers
When you have a sore throat or diarrhea, you should:
Signup and view all the answers
The best way to check the temperature of food is to:
Signup and view all the answers
Preparing food several hours in advance can make food unsafe because:
Signup and view all the answers
Ice used to keep food cold on a salad bar or food display needs to be:
Signup and view all the answers
Which of the following statements is true:
Signup and view all the answers
Opened containers of sour cream, chives and butter:
Signup and view all the answers
The most important reason to wash, rinse and sanitize cutting boards is to:
Signup and view all the answers
What is the coldest temperature that hot food must be kept at on the steam table to keep food safe?
Signup and view all the answers
What is the warmest temperature that cold food must be kept at on the salad bar to keep food safe?
Signup and view all the answers
What temperature must food reach when reheating food before placing on a steam table or buffet line?
Signup and view all the answers
What is the coldest temperature that ground beef must reach before it can be served?
Signup and view all the answers
What is the coldest temperature that chicken must reach before it can be served?
Signup and view all the answers
What is the coldest temperature that other meat and fish must reach before it can be served?
Signup and view all the answers
What order should you use to wash dishes by hand?
Signup and view all the answers
Food prepared at home or in an unlicensed kitchen are:
Signup and view all the answers
What is a substitute for proper hand washing?
Signup and view all the answers
Which of the following are potentially hazardous foods?
Signup and view all the answers
Where or when can you smoke and eat in the establishment?
Signup and view all the answers
Cross-contamination is:
Signup and view all the answers
Potentially hazardous foods are:
Signup and view all the answers
Which of the following must be cooked to 145° F?
Signup and view all the answers
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
Signup and view all the answers
Which is the correct way to wash your hands?
Signup and view all the answers
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:
Signup and view all the answers
Any ready-to-eat potentially hazardous food kept at 41° F after opening or preparation must be thrown away:
Signup and view all the answers
If any chemical is transferred to a plastic spray bottle or a different container:
Signup and view all the answers
Thermometers are required in kitchens to:
Signup and view all the answers
Potentially hazardous food that has been cooled needs to be reheated to what temperature?
Signup and view all the answers
Which is the correct way to wash dishes, utensils and equipment?
Signup and view all the answers
A proper way to thaw frozen chicken is:
Signup and view all the answers
Cooked rice was left in the Danger Zone overnight. What should you do with the rice?
Signup and view all the answers
The best way to control cockroaches, mice, flies and other pests is:
Signup and view all the answers
As you enter the kitchen to start your working day, what should you do before handling food?
Signup and view all the answers
Why are all food service workers required to understand and apply food safety knowledge?
Signup and view all the answers
What are the steps for proper hand washing?
Signup and view all the answers
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?
Signup and view all the answers
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?
Signup and view all the answers
When you wear gloves, you must:
Signup and view all the answers
Which of the following are ALL examples of ready-to-eat foods?
Signup and view all the answers
If you have a runny nose and a sore throat, the best thing to do is:
Signup and view all the answers
Where or when can you smoke and eat in the kitchen or service area?
Signup and view all the answers
How should you wash dishes by hand?
Signup and view all the answers
Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?
Signup and view all the answers
When must you wash your hands?
Signup and view all the answers
What should you do if the gloves you are using to handle food become contaminated?
Signup and view all the answers
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.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge with these flashcards designed for obtaining a Food Handlers Card. Each card presents essential questions that emphasize proper food safety practices to ensure hygiene in food handling. Check your understanding of critical points, including handwashing and cross-contamination.