Food Safety Flashcards

Food Safety and Sanitation

• Raw carrots do not support bacterial growth.
• Managers must train staff to report illnesses, especially if a worker is sick.
• Food display on ice must be at or below 45°F (7.2°C).

Safe Food Handling

• Use clean utensils, deli papers, tongs, or disposable gloves when handling food; bare hands only if washed.
• After a diarrhea illness, one can return to work when symptoms have been gone for almost two days.
• Store raw meat in its original container, below ready-to-eat foods, and away from the fridge door.
• Raw fish should also be stored below ready-to-eat foods in the refrigerator.

Beverage Safety

• To drink in the kitchen, use a cup with a tight lid and straw to prevent contamination.

Hand Hygiene

• Keep hands free from contamination by using sanitizer wipes.
• Latex-free disposable gloves must be worn before touching prepared food.

Food Sanitation Rules

• Someone at the restaurant must know and enforce food sanitation rules.
• Food service gloves should be worn after hands are washed with soap and water.
• Managers supervise food handlers in cleaning schedules and handling complaints.

Illness Prevention

• Co-workers must inform management about their illnesses.
• Prevent foodborne illness by proper food storage techniques.

Cooking Temperatures

• Ground beef must be cooked to at least 155°F (68°C) to kill germs.
• Ground turkey must reach an internal temperature of 165°F (74°C) to eliminate harmful bacteria.

Health Symptoms

• Vomiting is a symptom that requires staying home from work.
• If there's an infected cut, use antiseptic and cover with a glove.

Egg Handling

• For omelets, crack and beat eggs into a large container to keep safe next to the grill for immediate use.

Gloves Usage

• Avoid using the same gloves for handling raw onion and then raw meat without washing them first.

Foodborne Illness

• Caused by eating contaminated food and often results in unusual appearances (bumpy, odd color).

Handwashing

• Food handlers must wash hands after using the restroom.

Cleaning After Preparing Raw Foods

• After handling raw chicken, sanitize the knife and clean the cutting board thoroughly.

Food Safety Practices

• If there are doubts about food safety, discard the food to prevent illness.
• Use hand sanitizer whenever handling raw food to maintain hygiene.

Equipment Safety

• Ensure all kitchen equipment, such as chafing dishes, is maintained properly for food safety.