Food Handlers Flashcards - Tulsa, OK
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Questions and Answers

To prevent cross-contamination of food, which of the following actions are correct? (Select all that apply)

  • Wash hands or change gloves often
  • Clean and sanitize work surfaces after working with raw meats
  • Store raw meats below ready-to-eat foods
  • All of the above answers are correct (correct)
  • 165 F for 15 seconds is the minimum cooking temperature for what types of food?

  • Roast beef and hamburgers
  • Poultry (chicken and turkey) and stuffed foods (correct)
  • Sausage and pancakes
  • Spaghetti and meatballs
  • What is the proper way to dry wet utensils?

  • Wipe dry with a cloth towel
  • Air dry on the drain board/drying rack (correct)
  • Wipe dry with a paper towel
  • All of the above answers are correct
  • The correct way to wash dishes by hand is to:

    <p>Wash, rinse, sanitize</p> Signup and view all the answers

    Which one of the following thawing methods are unapproved and should not be done in a food establishment?

    <p>Thawing at room temperature</p> Signup and view all the answers

    What temperature range is known as the 'Temperature Danger Zone'?

    <p>Between 40 F and 140 F</p> Signup and view all the answers

    To reduce bare-hand contact with food, you can:

    <p>All of the above answers are correct</p> Signup and view all the answers

    Which of the following would be the most important activity to prevent a food-borne illness?

    <p>Frequently checking the temperature of food with a product thermometer</p> Signup and view all the answers

    Which one of the following statements is false about cooling hot foods?

    <p>Large containers of hot food will cool quickly.</p> Signup and view all the answers

    Food that is sold or used in a restaurant can:

    <p>Be delivered by a licensed food warehouse/food distributor.</p> Signup and view all the answers

    The cooling process occurs in two steps. The first step is to cool the food from 140 F to 70 F within 2 hours. The second step is to cool the food from 70 F to 40 F within:

    <p>4 additional hours</p> Signup and view all the answers

    An employee must wash their hands:

    <p>All of the above times</p> Signup and view all the answers

    155 F for 15 seconds is the minimum cooking temperature for what types of food?

    <p>Ground meats</p> Signup and view all the answers

    Which one of the following is the incorrect method of dealing with leftover foods?

    <p>Mix leftover foods with fresh made-food items</p> Signup and view all the answers

    When not in use, cleaning cloths or rags must be stored in:

    <p>Clean sanitizing solution</p> Signup and view all the answers

    Foods that require refrigeration must be kept at or below what temperature?

    <p>40 F</p> Signup and view all the answers

    All of the following can contaminate restaurant food. Which one will contaminate food most?

    <p>Employees</p> Signup and view all the answers

    Study Notes

    Food Safety Practices

    • Prevent cross-contamination by washing hands or changing gloves frequently, cleaning and sanitizing surfaces after raw meats, and storing raw meats below ready-to-eat foods.
    • The minimum cooking temperature for poultry (chicken, turkey) and stuffed foods is 165°F for 15 seconds.

    Proper Utensil Care

    • Utensils should be air-dried on a drain board or drying rack for proper sanitation.

    Dishwashing Techniques

    • The correct order to wash dishes by hand is: wash, rinse, then sanitize.

    Thawing Methods

    • Thawing at room temperature is unapproved in food establishments, while safe methods include thawing in refrigerators or running cold water.

    Temperature Danger Zone

    • Foods are at risk for bacteria growth in the "Temperature Danger Zone," which is between 40°F and 140°F.

    Minimizing Bare-Hand Contact

    • Reduce bare-hand food contact by using utensils like tongs, wearing disposable gloves, or using deli tissues.

    Preventing Food-Borne Illness

    • Frequently check food temperatures with a thermometer to prevent food-borne illnesses.

    Cooling Hot Foods

    • Large containers of hot food do not cool quickly; cut large meats into smaller portions for faster cooling.

    Approved Food Sources

    • Food used in restaurants must come from licensed food warehouses or distributors, not home sources or uninspected products.

    Food Cooling Process

    • First cooling step: reduce food temperature from 140°F to 70°F within 2 hours. Second step: further cool from 70°F to 40°F within 4 additional hours.

    Hand Washing Requirements

    • Employees must wash hands after using restrooms, eating, drinking, or smoking.

    Cooking Temperatures for Meats

    • The minimum cooking temperature for ground meats is 155°F for 15 seconds.

    Leftover Food Management

    • Mixing leftover foods with freshly made items is incorrect; leftovers should be reheated to 165°F within 2 hours for safe consumption.

    Cleaning Cloths Storage

    • When not in use, cleaning rags must be stored in a clean sanitizing solution.

    Refrigeration Standards

    • Foods requiring refrigeration must be kept at or below 40°F.

    Common Contaminants

    • Employees pose the greatest contamination risk to restaurant food compared to pests like mice, roaches, or customers.

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    Description

    Test your knowledge with these food handler flashcards specifically designed for Tulsa, OK. Cover essential topics like preventing cross-contamination and minimum cooking temperatures to ensure food safety. Ideal for anyone preparing for food safety certification.

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