Podcast
Questions and Answers
After using a meat slicer, you should:
After using a meat slicer, you should:
Before touching prepared food with your hands, you must:
Before touching prepared food with your hands, you must:
Complete this statement. Food service gloves: Should be put on after washing hands with soap and water, _____
Complete this statement. Food service gloves: Should be put on after washing hands with soap and water, _____
Should be put on after washing hands with soap and water
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should keep food temperatures at ___ or hotter:
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should keep food temperatures at ___ or hotter:
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Food that makes people sick will often:
Food that makes people sick will often:
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Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?
Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?
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If there are any doubts about the safety of a food product, you should:
If there are any doubts about the safety of a food product, you should:
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It is okay to use the same gloves to:
It is okay to use the same gloves to:
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It is safe to eat baked goods that have been handled using:
It is safe to eat baked goods that have been handled using:
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It is safe to handle food that requires no additional preparation before service with:
It is safe to handle food that requires no additional preparation before service with:
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The best way to keep the hands free from contamination is to?
The best way to keep the hands free from contamination is to?
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The chef touches raw sausage and then touches toasted bread.
The chef touches raw sausage and then touches toasted bread.
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The food sanitation rules require someone at your restaurant to:
The food sanitation rules require someone at your restaurant to:
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The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
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The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
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You have an infected cut on your hand that is swollen and red. You:
You have an infected cut on your hand that is swollen and red. You:
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Study Notes
Food Handling Best Practices
- Clean a meat slicer by washing it with soapy water, rinsing, and sanitizing after use.
- Always put on latex-free disposable gloves before handling prepared food with your hands.
Food Service Gloves Guidelines
- Wear food service gloves after washing hands with soap and water; they do not kill germs automatically.
- Used gloves cannot be washed or reused once they are dirty or torn.
Temperature Control for Food Safety
- Use equipment like chafing dishes or steam tables to maintain food at a minimum temperature of 135°F (57°C).
- Ground turkey must be cooked to at least 165°F (74°C) to kill surviving germs; lower temperatures may pose risks.
Identifying Unsafe Food
- Food that makes people sick may taste the same as safe food, making it difficult to identify solely by flavor or appearance.
- Discard any food product if there are doubts about its safety.
Safe Handling Procedures
- Do not use the same gloves for different food preparations; they should be changed when switching tasks.
- Use deli paper for handling baked goods rather than bare hands.
Proper Food Handling Techniques
- Clean utensils, deli papers, tongs, or disposable gloves should be used for food requiring no additional preparation.
- Tongs should be used for raw meat to prevent hand contamination.
Awareness and Compliance
- Identify and resolve health issues among food handlers as part of food sanitation rules.
- Managers are responsible for demonstrating cooking temperatures and ensuring compliance with food sanitation regulations.
Addressing Health Concerns
- An infected cut on the hand must be washed, bandaged, and covered with a glove to prevent contamination.
- Ignoring safety protocols could lead to foodborne illnesses or health code violations.
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Description
Test your knowledge on food safety practices with this Food Handlers Quiz. Learn essential sanitization and hygiene techniques to keep food safe and prevent contamination. Perfect for anyone in the food service industry!
