Podcast
Questions and Answers
In a self-service area, it is correct to use ice from a cooler to cool a customer's hot soup.
In a self-service area, it is correct to use ice from a cooler to cool a customer's hot soup.
False (B)
What should a food handler do after coughing into a gloved hand while stirring a pot of soup?
What should a food handler do after coughing into a gloved hand while stirring a pot of soup?
Wash hands and change both gloves.
What causes a sanitizer to not work well?
What causes a sanitizer to not work well?
Items are removed right away.
Why does poor cleaning and sanitizing cause food to become unsafe?
Why does poor cleaning and sanitizing cause food to become unsafe?
Which surfaces must be cleaned and rinsed, but not sanitized?
Which surfaces must be cleaned and rinsed, but not sanitized?
In a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread, which ingredient is considered a common food allergen?
In a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread, which ingredient is considered a common food allergen?
A food handler can serve soup that has been hot-held at a temperature of 139°.
A food handler can serve soup that has been hot-held at a temperature of 139°.
When in constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?
When in constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?
Storing clean utensils next to glass cleaner can cause which type of contamination?
Storing clean utensils next to glass cleaner can cause which type of contamination?
When should hand antiseptics be used?
When should hand antiseptics be used?
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Study Notes
Self-Service Areas and Ice Use
- Ice from self-service areas should not be used to cool food as it may be contaminated.
Food Handler Hygiene
- A food handler must wash hands and change gloves after coughing into a gloved hand to maintain food safety.
Sanitizer Effectiveness
- Sanitizers lose effectiveness if items are removed immediately from the surface before adequate contact time.
Cleaning and Sanitizing Impact
- Poor cleaning and sanitizing practices can transfer pathogens from contaminated surfaces to food.
Areas to Clean
- Walls require cleaning and rinsing but do not require sanitizing.
Common Food Allergens
- Wheat bread is considered a common food allergen in a ham sandwich with lettuce, tomatoes, and mustard.
Hot-Holding Soup Temperature
- Soup at a temperature of 139°F is within the safe range for hot-holding and can be served.
Cleaning Frequency for Food-Contact Surfaces
- Food-contact surfaces that are in constant use must be cleaned and sanitized at least every 4 hours.
Chemical Contamination Risks
- Storing clean utensils next to glass cleaner can lead to chemical contamination of the utensils.
Hand Antiseptics Usage
- Hand antiseptics should only be used after proper handwashing to ensure effectiveness.
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