Food Safety Flashcards

Questions and Answers

Which of the following foods does not support bacteria growth?

Raw carrots (correct)

Raw meat

Cooked rice

Sliced tomatoes

What is the manager's most important food safety responsibility?

Report to the manager when you are sick

When displaying food in ice, what temperature must the food be?

45°F (7.2°C) or colder

It is safe to handle food that requires no additional preparation before service with?

Clean utensils Signup and view all the answers

If you have been sick with diarrhea, how long should you wait before working with food again?

Almost two days without diarrhea Signup and view all the answers

When storing raw meat in a refrigerator, where should it be stored?

Below ready-to-eat foods Signup and view all the answers

Where should you store raw fish in a refrigerator?

Below ready-to-eat foods Signup and view all the answers

What type of beverage container is allowed while working in the kitchen?

A cup with a tight lid and straw Signup and view all the answers

What is the best way to keep hands free from contamination?

Use a sanitizer wipe cloth Signup and view all the answers

Before touching prepared food with your hands, what must you do?

Put on latex-free disposable gloves Signup and view all the answers

Who is required to know the food sanitation rules at your restaurant?

Someone in charge of the operation Signup and view all the answers

When should food service gloves be put on?

After washing hands with soap and water Signup and view all the answers

What is the manager responsible for regarding food handlers?

Supervising and following sanitation rules Signup and view all the answers

Why must ground beef be cooked to 155°F (68°C)?

This temperature kills germs that may be in the meat Signup and view all the answers

If you wake up not feeling well, what symptom would require you to stay home from work?

Vomiting Signup and view all the answers

Ground turkey must be cooked to what internal temperature?

165°F (74°C) Signup and view all the answers

If you have an infected cut on your hand, what should you do?

Use an antiseptic and put on a glove over the infected cut Signup and view all the answers

How should you handle eggs when making omelets to keep them safe?

Crack the eggs into a large container, beat, and keep next to the grill Signup and view all the answers

Is it okay to use the same gloves to chop raw onion, then raw meat?

No Signup and view all the answers

What is foodborne illness caused by?

Eating contaminated food Signup and view all the answers

When must a food handler wash their hands?

After using the restroom Signup and view all the answers

What should you do after cutting raw chicken before cooking?

Wash the knife and wipe the cutting board Signup and view all the answers

How does food that makes people sick often appear?

Look bumpy with odd color Signup and view all the answers

What is the best practice when working busy on the cook line?

Use a hand sanitizer whenever you handle raw food Signup and view all the answers

What should you do if there are doubts about the safety of a food product?

Discard the food Signup and view all the answers

Study Notes

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.

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Description

Test your knowledge on food safety with these flashcards that cover essential topics such as bacterial growth and safe food handling practices. Understand the responsibilities of food managers and the correct temperatures for food display. Perfect for those preparing for food safety certifications or wanting to enhance their culinary knowledge.