Podcast
Questions and Answers
What is the definition of the term 'sanitizing'?
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.
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.
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?
What is the purpose of the Texas Establishment Food Rules?
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What concentration indicates that the iodine sanitizer is working properly?
What concentration indicates that the iodine sanitizer is working properly?
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What is the most accurate method for calibrating bimetallic thermometers?
What is the most accurate method for calibrating bimetallic thermometers?
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Approved sanitizers for food service include chloride, iodine, quaternary ammonia, and ____.
Approved sanitizers for food service include chloride, iodine, quaternary ammonia, and ____.
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Pasteurize liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever _____
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?
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?
What symptom(s) does John likely have that caused him to be re-assigned?
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What is it called when Rachel juiced 10 times the amount of bleach required for making a sanitizing solution?
What is it called when Rachel juiced 10 times the amount of bleach required for making a sanitizing solution?
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Which of the following is an acceptable source of potable water?
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 ____.
Chemical sanitizers are in a concentrated form and should be mixed only with ____.
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The proper sequence for cleaning food-contact surfaces in a three-compartment sink is:
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 ____.
All of the following are effective ways to prevent cross-contamination except ____.
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Non-absorbent materials are required in all areas of a food service facility except ____.
Non-absorbent materials are required in all areas of a food service facility except ____.
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What does CIP stand for?
What does CIP stand for?
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What is the greatest concern about having pests in the restaurant?
What is the greatest concern about having pests in the restaurant?
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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 _____
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 _____
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According to the Texas rules, which of the following must be discarded after a customer had it?
According to the Texas rules, which of the following must be discarded after a customer had it?
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The best way for a food handler to have a beverage in their work area is to _____
The best way for a food handler to have a beverage in their work area is to _____
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A prep cook must be sure to wash hands well _____
A prep cook must be sure to wash hands well _____
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Cutting boards or cutting blocks that have scratches and cuts into the surfaces _____
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?
When cooling foods, what is the maximum time that the food can be in the 135ºF to 70ºF range?
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NFS stands for ____.
NFS stands for ____.
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The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. What was the violation?
The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. What was the violation?
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From top to bottom, how should the following items be stored on a rack in the cooler?
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 ____.
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 ____.
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What is the active ingredient in all FDA approved hand sanitizers?
What is the active ingredient in all FDA approved hand sanitizers?
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During an inspection, the manager asked the inspector about can opener cleaning. What did the health inspector say?
During an inspection, the manager asked the inspector about can opener cleaning. What did the health inspector say?
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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 ____.
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 ____.
Bacterial growth can be minimized by properly controlling ____.
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The best way to avoid seafood and mushroom toxins in food is to _____
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 _____
If hot water is not available in the ware-washing sink, food establishments can still serve food using _____
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The best way to train food service employees on making a new sandwich is _____
The best way to train food service employees on making a new sandwich is _____
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Which creatures is the chef allowed to care for or handle while at the restaurant?
Which creatures is the chef allowed to care for or handle while at the restaurant?
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Which is an approved method for storing in-use utensils?
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 _____
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?
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?
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Food service managers must oversee safe food practices at all times. One way to do that is to _____
Food service managers must oversee safe food practices at all times. One way to do that is to _____
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Customers' forks should be stored at a self-service buffet _____
Customers' forks should be stored at a self-service buffet _____
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Hot water at the hand sink should be at least _____
Hot water at the hand sink should be at least _____
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Which of the following is an example of potable water?
Which of the following is an example of potable water?
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The four steps in the cleaning and sanitizing process include cleaning the surface, sanitizing the surface, and then _____
The four steps in the cleaning and sanitizing process include cleaning the surface, sanitizing the surface, and then _____
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An outbreak of salmonella is commonly associated with _____
An outbreak of salmonella is commonly associated with _____
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During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets this requirement?
During an inspection, the health inspector must see the person in charge demonstrate knowledge adequately. Which of the following meets this requirement?
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The entire handwashing process should take _____ seconds.
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 _____
A tray of eggs being hot held on a breakfast bar must maintain a minimum temperature of _____
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What are the rules for storing food cold?
What are the rules for storing food cold?
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If you have a small cut on your finger, you should _____
If you have a small cut on your finger, you should _____
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PHF stands for _____
PHF stands for _____
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Clean dishes must _____ before they are stored.
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 ________
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?
What should the manager do if a food handler makes a pot of soup at home and brings it in?
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All of the following are examples of food contact surfaces except _____.
All of the following are examples of food contact surfaces except _____.
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The lighting required in the walk-in cooler and dry storage areas is _____ foot candles.
The lighting required in the walk-in cooler and dry storage areas is _____ foot candles.
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To ensure it is of the highest quality and free from contamination, fresh fish should only be received if it has _____
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 _____
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?
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?
What is the required minimal internal temperature for cooking fresh pork roast?
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What should a quick-service restaurant do to prevent customers from contaminating plastic eating utensils at the condiment stand?
What should a quick-service restaurant do to prevent customers from contaminating plastic eating utensils at the condiment stand?
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Single-use gloves should be worn _____
Single-use gloves should be worn _____
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HACCP is a/an _____
HACCP is a/an _____
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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?
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?
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Can a food handler taste food to adjust seasoning?
Can a food handler taste food to adjust seasoning?
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What type of hazard could occur by wearing jewelry while prepping food?
What type of hazard could occur by wearing jewelry while prepping food?
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All of the following steps are important in ensuring sanitizer effectiveness except______
All of the following steps are important in ensuring sanitizer effectiveness except______
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Employees must change gloves between which tasks?
Employees must change gloves between which tasks?
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What is the proper way to test the internal temperature of a pot of soup?
What is the proper way to test the internal temperature of a pot of soup?
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To prevent cross-contamination in the food storage area, food handlers should ensure that _____
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?
Which is an example of cross-contamination?
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A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _____
A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least _____
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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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Description
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.
