Podcast
Questions and Answers
To prevent cross-contamination of food, which of the following actions are correct? (Select all that apply)
165 F for 15 seconds is the minimum cooking temperature for what types of food?
What is the proper way to dry wet utensils?
The correct way to wash dishes by hand is to:
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Which one of the following thawing methods are unapproved and should not be done in a food establishment?
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What temperature range is known as the 'Temperature Danger Zone'?
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To reduce bare-hand contact with food, you can:
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Which of the following would be the most important activity to prevent a food-borne illness?
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Which one of the following statements is false about cooling hot foods?
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Food that is sold or used in a restaurant can:
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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:
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An employee must wash their hands:
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155 F for 15 seconds is the minimum cooking temperature for what types of food?
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Which one of the following is the incorrect method of dealing with leftover foods?
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When not in use, cleaning cloths or rags must be stored in:
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Foods that require refrigeration must be kept at or below what temperature?
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All of the following can contaminate restaurant food. Which one will contaminate food most?
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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.
