Food Management Flashcards

Questions and Answers

What is the definition of the term 'sanitizing'?

Reduce harmful microorganisms to safe levels.

The health inspector _____ because of the potential for mouth to hand contamination.

was concerned

Insect control devices must ______ and must be able to retain the electrocuted insect inside the device.

Be rated for safety by the USDA

What is the purpose of the Texas Establishment Food Rules?

Provide consumers safe, unadulterated, honestly presented food. Signup and view all the answers

What concentration indicates that the iodine sanitizer is working properly?

12.5 - 25.00 ppm Signup and view all the answers

What is the most accurate method for calibrating bimetallic thermometers?

Put the thermometer stem or probe into the ice water. Wait 30 seconds or until the thermometer reads 32ºF (0ºC). Signup and view all the answers

Approved sanitizers for food service include chloride, iodine, quaternary ammonia, and ____.

alcohol Signup and view all the answers

Pasteurize liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever _____

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Which of the following would be the best method for cleaning and sanitizing equipment that cannot be placed in a dish machine or three-compartment sink?

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What symptom(s) does John likely have that caused him to be re-assigned?

Persistent drainage from nose, eyes, mouth. Signup and view all the answers

What is it called when Rachel juiced 10 times the amount of bleach required for making a sanitizing solution?

Chemical hazard Signup and view all the answers

Which of the following is an acceptable source of potable water?

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Chemical sanitizers are in a concentrated form and should be mixed only with ____.

water Signup and view all the answers

The proper sequence for cleaning food-contact surfaces in a three-compartment sink is:

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All of the following are effective ways to prevent cross-contamination except ____.

Rinsing food contact surfaces in between tasks Signup and view all the answers

Non-absorbent materials are required in all areas of a food service facility except ____.

dining room Signup and view all the answers

What does CIP stand for?

Clean in place Signup and view all the answers

What is the greatest concern about having pests in the restaurant?

Spread disease. Signup and view all the answers

Raw animal foods such as beef, fish, lamb, pork, and poultry shall be separated during storage, preparation, holding, and display at all times unless they are being _____

combined as ingredients Signup and view all the answers

According to the Texas rules, which of the following must be discarded after a customer had it?

A bowl of cocktail sauce Signup and view all the answers

The best way for a food handler to have a beverage in their work area is to _____

Keep a beverage in a cup with a lid and a straw. Signup and view all the answers

A prep cook must be sure to wash hands well _____

All of the above Signup and view all the answers

Cutting boards or cutting blocks that have scratches and cuts into the surfaces _____

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When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range?

Two hours Signup and view all the answers

NFS stands for ____.

National sanitation foundation Signup and view all the answers

The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. What was the violation?

Putting the soiled towels back in the new water. Signup and view all the answers

From top to bottom, how should the following items be stored on a rack in the cooler?

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The kitchen manager thinks it is best to start by labeling every single item out of its original container, even though it is not required to have the staff label ____.

spaghetti noodles Signup and view all the answers

What is the active ingredient in all FDA approved hand sanitizers?

Alcohol Signup and view all the answers

During an inspection, the manager asked the inspector about can opener cleaning. What did the health inspector say?

There could be physical, biological, or chemical hazards present. Signup and view all the answers

Shell stock identification tags on shellfish must include the harvester's i.d.number, the date and location of harvest, the type of shellfish, and a statement proclaiming that ____.

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Bacterial growth can be minimized by properly controlling ____.

Time, Temperature, oxygen, moisture Signup and view all the answers

The best way to avoid seafood and mushroom toxins in food is to _____

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If hot water is not available in the ware-washing sink, food establishments can still serve food using _____

Single use utensils Signup and view all the answers

The best way to train food service employees on making a new sandwich is _____

Show/tell/do/review Signup and view all the answers

Which creatures is the chef allowed to care for or handle while at the restaurant?

Fish in the aquarium. Signup and view all the answers

Which is an approved method for storing in-use utensils?

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When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must be sure the small wares are durable, easy to clean, safe, and _____

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You are working in an establishment that has only one reach-in refrigerator. What is the proper way to store the items from the highest to lowest shelf?

Lettuce, sliced turkey, raw hamburger patties. Signup and view all the answers

Food service managers must oversee safe food practices at all times. One way to do that is to _____

Create a master cleaning schedule. Signup and view all the answers

Customers' forks should be stored at a self-service buffet _____

With only the handles extending out of the container. Signup and view all the answers

Hot water at the hand sink should be at least _____

100ºF Signup and view all the answers

Which of the following is an example of potable water?

Drinking water Signup and view all the answers

The four steps in the cleaning and sanitizing process include cleaning the surface, sanitizing the surface, and then _____

Allowing the surface to air dry. Signup and view all the answers

An outbreak of salmonella is commonly associated with _____

Undercooked poultry. Signup and view all the answers

During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets this requirement?

Having a certificate from an approved examination company. Signup and view all the answers

The entire handwashing process should take _____ seconds.

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A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of _____

135ºF Signup and view all the answers

What are the rules for storing food cold?

All these. Signup and view all the answers

If you have a small cut on your finger, you should _____

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PHF stands for _____

Potentially hazardous foods. Signup and view all the answers

Clean dishes must _____ before they are stored.

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All of the following are acceptable methods for training food service personnel on management practices except ________

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What should the manager do if a food handler makes a pot of soup at home and brings it in?

Tell the employee that the outside food is not allowed in the establishment. Signup and view all the answers

All of the following are examples of food contact surfaces except _____.

Freezer walls. Signup and view all the answers

The lighting required in the walk-in cooler and dry storage areas is _____ foot candles.

10 Signup and view all the answers

To ensure it is of the highest quality and free from contamination, fresh fish should only be received if it has _____

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To reheat a soup for the buffet line, a food handler should _____

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What term refers to allowing foods to remain at a temperature that allows the growth of germs?

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What is the required minimal internal temperature for cooking fresh pork roast?

145ºF Signup and view all the answers

What should a quick-service restaurant do to prevent customers from contaminating plastic eating utensils at the condiment stand?

Put wrapped utensils at the stand and keep utensils behind the counter. Signup and view all the answers

Single-use gloves should be worn _____

Before you begin handling foods. Signup and view all the answers

HACCP is a/an _____

Management system designed to prevent foodborne illness. Signup and view all the answers

According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine-based chemical when preparing a sanitizing solution for the three-compartment sink?

50 Signup and view all the answers

Can a food handler taste food to adjust seasoning?

Yes, but the utensils must be used once. Signup and view all the answers

What type of hazard could occur by wearing jewelry while prepping food?

Biological hazard, physical hazard. Signup and view all the answers

All of the following steps are important in ensuring sanitizer effectiveness except______

Rinsing the surface afterwards. Signup and view all the answers

Employees must change gloves between which tasks?

Handling raw meat and dressing the buns. Signup and view all the answers

What is the proper way to test the internal temperature of a pot of soup?

Using an infrared thermometer. Signup and view all the answers

To prevent cross-contamination in the food storage area, food handlers should ensure that _____

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Which is an example of cross-contamination?

A hose in a mop bucket. Signup and view all the answers

A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _____

180ºF Signup and view all the answers

Study Notes

Sanitizing and Food Safety

Sanitizing is the process of reducing harmful microorganisms to safe levels.
Mouth-to-hand contamination is a concern when food workers handle clean tableware without proper hygiene measures.
Insect control devices must be approved for safety by the USDA and retain electrocuted insects effectively.

Texas Establishment Food Rules

The Texas Establishment Food Rules focus on safeguarding public health by providing safe, unadulterated food to consumers.

Sanitization Techniques

The ideal concentration for iodine sanitizer during glass washing is between 12.5 - 25.00 ppm.
Bimetallic thermometers should be calibrated by immersing the stem in ice water, ensuring it reads 32ºF (0ºC).
Approved sanitizers include chlorine, iodine, quaternary ammonia, and alcohol.

Health and Safety Protocols

Liquid, frozen, or dry egg products must replace raw shell eggs when safer options are available.
Persistent drainage from nose, eyes, or mouth can lead to reassignment of food workers due to health risks.
Chemical hazards can arise from mishandling sanitizers, such as overdosing on bleach.

Food Handling Practices

Proper food storage mandates separating raw animal foods during all stages unless combined as ingredients.
Items like salt or pepper packets may be reused if uncontaminated; however, bowls of sauce must always be discarded after use.

Personal Hygiene and Cleanliness

Food handlers should keep beverages in sealed containers with lids and straws to prevent contamination.
Effective handwashing should last 20 seconds and occur frequently, especially when switching tasks.

Equipment and Cleaning

Cutting boards with scratches and cuts can harbor bacteria, necessitating regular replacement.
The cleaning and sanitizing process should entail cleaning the surface, sanitizing it, and allowing it to air dry.

Cooking and Food Temperatures

Foods being cooled must transition from 135ºF to 70ºF within two hours to prevent bacterial growth.
The critical internal temperature for cooking fresh pork roast is 145ºF.

Pest Control and Food Safety

Pests in restaurants pose a significant risk as they may spread diseases, highlighting the need for effective control measures.

Certification and Training

Food service managers must create master cleaning schedules and ensure staff are trained on safe food practices.
Certificates from approved examination companies fulfill knowledge demonstration requirements during inspections.

Miscellaneous Food Safety

Shellstock identification tags must include the harvester's ID number, harvest date, and statement of compliance.
Fresh fish must be received in the highest quality, ensuring there is no foul odor or damage.

Storage and Labeling

Potable water must be used for all food tasks, and drinking water is considered acceptable.
All food items in dry storage should be labeled appropriately for clear identification.

Cross-Contamination Prevention

Cross-contamination can occur through improper utensil handling and should be mitigated by using single-use gloves and appropriate storage methods.

HACCP System

HACCP stands for Hazard Analysis Critical Control Points, aimed at preventing foodborne illnesses through systematic management.

Health Codes and Practices

Minimum chlorine concentration for sanitizing solutions is typically 50 ppm, following local health codes.
A dishwasher's final rinse temperature must reach at least 180ºF to be effective as a sanitizer.

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Test your knowledge of food management concepts with these helpful flashcards. Understand key terms and practices such as sanitizing and effective task management in a cafe setting. Perfect for anyone studying food safety and management.