Questions and Answers
In a self-service area, it is correct to use ice from a cooler to cool a customer's hot soup.
False
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?
Items are removed right away.
Why does poor cleaning and sanitizing cause food to become unsafe?
Signup and view all the answers
Which surfaces must be cleaned and rinsed, but not sanitized?
Signup and view all the answers
In a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread, which ingredient is considered a common food allergen?
Signup and view all the answers
A food handler can serve soup that has been hot-held at a temperature of 139°.
Signup and view all the answers
When in constant use, food-contact surfaces must be cleaned and sanitized at least every how many hours?
Signup and view all the answers
Storing clean utensils next to glass cleaner can cause which type of contamination?
Signup and view all the answers
When should hand antiseptics be used?
Signup and view all the answers
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.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on essential food safety practices, including proper hygiene, cleaning procedures, and food allergen awareness. This quiz covers important guidelines for food handlers to ensure safe food preparation and service.
