Food Handlers Flashcards

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:

Wash, rinse, sanitize Signup and view all the answers

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

Thawing at room temperature Signup and view all the answers

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

Between 40 F and 140 F Signup and view all the answers

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

All of the above answers are correct Signup and view all the answers

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

Frequently checking the temperature of food with a product thermometer Signup and view all the answers

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

Large containers of hot food will cool quickly. Signup and view all the answers

Food that is sold or used in a restaurant can:

Be delivered by a licensed food warehouse/food distributor. 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:

4 additional hours Signup and view all the answers

An employee must wash their hands:

All of the above times Signup and view all the answers

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

Ground meats Signup and view all the answers

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

Mix leftover foods with fresh made-food items Signup and view all the answers

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

Clean sanitizing solution Signup and view all the answers

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

40 F Signup and view all the answers

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

Employees 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.

Studying That Suits You

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

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.

Food Handlers Flashcards - Tulsa, OK