Podcast
Questions and Answers
What must a food handler who cuts a finger while working do?
What must a food handler who cuts a finger while working do?
Wear a glove over the cut.
Bacteria generally grow well in foods that contain what characteristics?
Bacteria generally grow well in foods that contain what characteristics?
Contain protein, are moist, and are neutral to slightly acidic.
How should food handlers verify that cold TCS foods are being received at the proper temperature?
How should food handlers verify that cold TCS foods are being received at the proper temperature?
Take temperatures with a calibrated thermometer.
Which food is being correctly thawed under running water?
Which food is being correctly thawed under running water?
What information does a chlorine test kit provide about a sanitizing solution?
What information does a chlorine test kit provide about a sanitizing solution?
What is the condition called when the pressure of the water supply drops below that of the contaminated supply?
What is the condition called when the pressure of the water supply drops below that of the contaminated supply?
Hand antiseptics may only be used if they are approved by whom?
Hand antiseptics may only be used if they are approved by whom?
Which physical contaminant could be associated with salmon?
Which physical contaminant could be associated with salmon?
Food handlers can perform which activity using their bare hands?
Food handlers can perform which activity using their bare hands?
Which pathogen multiplies rapidly in any perishable food that is left in the temperature zone?
Which pathogen multiplies rapidly in any perishable food that is left in the temperature zone?
To guard against seafood toxins, it is important to buy fish from who?
To guard against seafood toxins, it is important to buy fish from who?
Water activity is a measure of what?
Water activity is a measure of what?
What should a cook do if a hot stockpot of beef stew is placed directly in the cooler at 11 p.m. and found to be at 82°F (28°C) at 8 a.m.?
What should a cook do if a hot stockpot of beef stew is placed directly in the cooler at 11 p.m. and found to be at 82°F (28°C) at 8 a.m.?
What is the use-by date for a seafood salad made with lobster meat and calamari, if the lobster has a use-by date of May 18 and the calamari has a use-by date of May 20?
What is the use-by date for a seafood salad made with lobster meat and calamari, if the lobster has a use-by date of May 18 and the calamari has a use-by date of May 20?
What should be the minimum internal temperature for hot cooked beef when delivered to an off-site event?
What should be the minimum internal temperature for hot cooked beef when delivered to an off-site event?
What is the safest way to thaw a large frozen turkey?
What is the safest way to thaw a large frozen turkey?
When must single-use gloves be worn by a food handler?
When must single-use gloves be worn by a food handler?
What documentation should accompany a delivery of sushi-grade fish?
What documentation should accompany a delivery of sushi-grade fish?
What should the third compartment of a three-compartment sink contain?
What should the third compartment of a three-compartment sink contain?
How should shell eggs be handled to ensure that omelets are safe for service?
How should shell eggs be handled to ensure that omelets are safe for service?
When should food handlers wash their hands?
When should food handlers wash their hands?
Where may a food handler chew tobacco?
Where may a food handler chew tobacco?
How does norovirus contaminate food?
How does norovirus contaminate food?
Why must light bulbs in food prep areas be shielded, coated, or otherwise shatter-resistant?
Why must light bulbs in food prep areas be shielded, coated, or otherwise shatter-resistant?
Raw TCS food must be stored at a temperature no higher than what?
Raw TCS food must be stored at a temperature no higher than what?
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Study Notes
Food Handling and Safety
- A food handler with a cut must wear a glove to prevent contamination.
- Bacteria thrive in protein-rich, moist, neutral to slightly acidic foods.
- Cold TCS (Time/Temperature Control for Safety) foods must be checked with a calibrated thermometer upon receipt.
- Proper thawing of poultry requires running water at or below 68°F (20°C).
Sanitization and Contaminants
- Chlorine test kits measure the concentration of sanitizing solutions.
- Backsiphonage occurs when water pressure drops, allowing contamination.
- Hand antiseptics must be FDA approved for use.
- Salmon may carry physical contaminants like fish bones.
Cooking and Food Preparation
- Bare hands can be used to slice loaves of bread.
- Bacteria multiply rapidly in perishable foods left in the temperature danger zone.
- Seafood should always be sourced from approved suppliers to avoid toxins.
Food Storage and Temperature Control
- Water activity measures vapor pressure, relevant in food safety.
- Hot food, like beef stew, should not exceed 41°F (5°C) when stored; discard food at 82°F (28°F) after overheating.
- The use-by date for prepared seafood should align with the earliest ingredient date, in this case, May 17.
Safe Cooking Practices
- Hot cooked beef should be delivered at a minimum temperature of 135°F (57°C).
- The safest thawing method for large poultry like turkey is refrigeration at 41°F (5°C) or lower.
- Single-use gloves are essential for food handlers with open wounds.
Quality Control and Documentation
- Sushi-grade fish shipments must have supplier documentation verifying inspection and grading.
- The third compunction sink should contain sanitizing solution for effective cleaning.
Food Safety Protocols
- Eggs for omelets should be cracked in a clean, large container to ensure safety.
- Handwashing is crucial after any activity that contaminates hands.
- Chewing tobacco by food handlers is permitted only in designated areas.
Contamination Awareness
- Norovirus contamination is primarily due to improper handwashing.
- Food prep areas require shatter-resistant light bulbs to prevent physical contamination.
- Raw TCS foods must be stored at temperatures not exceeding 41°F (5°C).
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