Podcast
Questions and Answers
What is the purpose of calibrating the thermometer?
What is the purpose of calibrating the thermometer?
Why is it important to identify where hazards can be eliminated?
Why is it important to identify where hazards can be eliminated?
What could be a consequence of a food handler working with raw seafood above 41˚F (5˚C)?
What could be a consequence of a food handler working with raw seafood above 41˚F (5˚C)?
Why is it concerning if a food handler has been working with raw ground beef for an hour?
Why is it concerning if a food handler has been working with raw ground beef for an hour?
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What is the recommended practice when prepping raw chicken on a yellow cutting board?
What is the recommended practice when prepping raw chicken on a yellow cutting board?
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What is the required tolerance for the accuracy of a thermometer according to the text?
What is the required tolerance for the accuracy of a thermometer according to the text?
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What could be a consequence of a food handler working with raw ground beef on a torn cutting board?
What could be a consequence of a food handler working with raw ground beef on a torn cutting board?
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What issue is indicated by the food handler wearing torn gloves?
What issue is indicated by the food handler wearing torn gloves?
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What does the presence of bags of organic cookies in torn packaging suggest?
What does the presence of bags of organic cookies in torn packaging suggest?
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What does sprinkling flour in gloves during food handling indicate?
What does sprinkling flour in gloves during food handling indicate?
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Study Notes
Thermometer Calibration
- Calibrating the thermometer is required by the manufacturer to ensure accuracy.
- The thermometer should be accurate to +/-2°F or +/-1°C.
Temperature Control
- Temperature may vary in food, highlighting the need for temperature control.
- Shell eggs should be stored at an air temperature of 45°F (7°C) or below.
- Raw seafood should be handled at temperatures below 41°F (5°C) to prevent hazards.
Food Handling Hazards
- Torn packaging on food products, such as bags of organic cookies, can pose a hazard.
- Food handlers should not wear torn gloves to prevent contamination.
- Raw ground beef should be handled for less than an hour to prevent hazards.
- Raw chicken should not be prepped on a yellow cutting board to prevent cross-contamination.
- Sprinkling flour in gloves is not a acceptable practice.
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Description
Test your knowledge on food safety practices and temperature control in the food industry. Questions cover topics such as thermometer calibration, temperature requirements for different food items, HACCP plan evaluation, and handling of specific food items.
