Podcast
Questions and Answers
Which of the following foods does not support bacteria growth?
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?
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If you have been sick with diarrhea, how long should you wait before working with food again?
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When storing raw meat in a refrigerator, where should it be stored?
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Where should you store raw fish in a refrigerator?
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What type of beverage container is allowed while working in the kitchen?
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What is the best way to keep hands free from contamination?
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Before touching prepared food with your hands, what must you do?
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Who is required to know the food sanitation rules at your restaurant?
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When should food service gloves be put on?
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What is the manager responsible for regarding food handlers?
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Why must ground beef be cooked to 155°F (68°C)?
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If you wake up not feeling well, what symptom would require you to stay home from work?
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Ground turkey must be cooked to what internal temperature?
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If you have an infected cut on your hand, what should you do?
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How should you handle eggs when making omelets to keep them safe?
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Is it okay to use the same gloves to chop raw onion, then raw meat?
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What is foodborne illness caused by?
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When must a food handler wash their hands?
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What should you do after cutting raw chicken before cooking?
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How does food that makes people sick often appear?
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What is the best practice when working busy on the cook line?
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What should you do if there are doubts about the safety of a food product?
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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.