Questions and Answers
How long should you wash your hands?
20 seconds
What is the best way to prevent pest infestation?
Keep premises clean.
Some foods are preserved with heat and then cooled again before ever reaching a food service establishment. This process, called _______, is used on foods like dairy products, eggs, and wine.
pasteurizing
Which of the following statements is not true about thermometers and temperature taking?
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An employee should notify the manager immediately if a swollen can is found, because the deadly toxin that causes _______ could be inside.
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When an employee does the work necessary to remove physical dirt or food residue from a surface, that is referred to as _______.
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People can contaminate food _______.
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Contamination of food items by other living organisms is known as:
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When a food safety inspector enters your establishment, what should you do?
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When receiving a food delivery _______ should be put away and stored first.
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To be certain that contamination from raw meats to other food or surfaces does not happen in a kitchen a good practice would be to _______.
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A cook who is doing a quality check on the serving lines by tasting sauces and sides must _______.
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Doors in a restaurant should be sealed tightly into the door frames. If you can see daylight in the cracks, this should be repaired because food safety could be at risk if _______.
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You should wash your hands _______.
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Viruses like Hepatitis A and Norovirus come from human intestines. One of the easiest and most effective ways to prevent spreading them is _______.
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Each year in the United States, approximately how many people get sick from foodborne illnesses?
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Inspecting shipments carefully when they arrive ensures that the food was fresh, kept cold and has been properly stored and shipped. It also helps to determine _______.
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At what temperature would stored raw chicken become unsafe to use?
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It is important for a food business to keep out flying insects. Screens on kitchen doors can be very effective as long as the screen mesh is the right size, there are no tears and _______.
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What is the easiest way to recognize foods contaminated with spoilage bacteria?
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Why does raw meat need to be stored on the bottom shelf?
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Trash is unsanitary and can attract pests. It is important that trash is taken out to the dumpster _______.
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What is the proper way to sanitize a table that has been used for preparing food?
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What is the maximum number of hours that food can be held in the food danger zone?
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Which one of the following contaminants is a physical contaminant?
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Health departments consider it a violation to dry dishes with a towel after washing, rinsing, and sanitizing dishes. The greatest food safety concern is _____.
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If an employee has symptoms of vomiting and diarrhea, the best thing for them to do is _______.
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Which one of the following situations would MOST LIKELY promote bacterial contamination?
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The correct order of a three-compartment sink is _______.
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Which of the following does not influence the effectiveness of a detergent?
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Why should you stock only brightly colored bandages for first aid supplies?
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What is an example of something food inspections focus on?
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Food should be stored in a dry location, free from dust and contamination and at least _______ off the floor.
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What is the best way to prevent poor food safety?
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When an employee is taking action to kill microorganisms on cleaned surfaces, this is referred to _______.
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John is preparing lentils for the meal service. He pours the lentils from the package into the pot and adds water and the spices from the recipe. He cooks them for 30 minutes, but later that night there is a complaint from a patron. What physical contaminant might be in the lentils?
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Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
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Anne has been asked to receive the food order at the loading dock from the restaurant's food distributor. What is a good idea for Anne to have with her before she meets the delivery person?
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It is important that food servers are trained to know food ingredients because:
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If all proper hand washing steps are followed, how long should the entire process take?
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Why is jewelry inappropriate to wear in the kitchen?
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A food business such as a restaurant must be certain to purchase their food products from a _______ source.
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It is possible for anyone to get sick with a foodborne illness, but of the following, who is the most likely to become ill?
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What should you do to prevent cross-contamination when using cutting boards?
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When storing raw meat and poultry in a cooler, they should be stored _______ other foods.
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The preservation technique that attempts to remove moisture is:
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In order for pests to feel comfortable and survive well in a food facility they need access to _______.
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When cleaning and sanitizing dishes, employees should _______ before sanitizing them.
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Soil and dirt, with their contaminants are the least concern to someone buying and using fresh fruits or vegetables if _______.
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During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know _______.
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In order to make sure it is possible to clean the floors under shelving units in food establishments, the shelves must be at least _______ above the floor.
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If a customer comes into a restaurant and has a food allergy, there is a 90% chance in the United States that the allergy would be to one of eight different foods, including _______.
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The ideal temperature for dry goods storage is:
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When employees are asked to use chemicals for cleaning, they should always be sure to _______.
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Proper lighting is very important for all parts of a food operation. Which of the following is approved to keep light bulbs from shattering and contaminating a kitchen?
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If a health inspector comes for a health inspection and there is no manager present, the employee on duty should _______.
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High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and _______.
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The CDC (Centers for Disease Control) has identified five contributors to foodborne illness. Which of the following is one of the top five contributors?
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The most important and most effective way to control pests in a food establishment is to _______.
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Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:
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Pests can cause what kind of contamination?
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Study Notes
Hand Hygiene and Safety
- Hands should be washed for at least 20 seconds to ensure cleanliness.
- Proper hand washing helps prevent the spread of viruses like Hepatitis A and Norovirus.
Food Storage and Preparation
- Cold foods should be stored first upon delivery to maintain their safety.
- Raw meat must be stored on the bottom shelf to prevent cross-contamination from juices.
- Food should be stored at least 6 inches off the floor in a dry, dust-free location.
Pest Control and Cleanliness
- Keeping premises clean is essential to prevent pest infestations.
- Doors must be sealed tightly to prevent pests from entering, reducing health risk.
Contamination and Safety Measures
- Food can be contaminated accidentally, deliberately, or by unwashed hands.
- Biological contamination is the introduction of living organisms into food items.
- All food items should be inspected upon delivery to check for freshness and pest infestation.
Employee Training and Responsibilities
- Employees are responsible for food safety and should report issues like swollen cans immediately due to the risk of botulism.
- Training employees is the best method for ensuring food safety in the workplace.
Equipment and Cleaning Protocols
- Different cutting boards should be used for raw and cooked foods to avoid cross-contamination.
- The correct order for washing dishes is wash, rinse, sanitize.
- When cleaning tables after food preparation: remove scraps, wash, rinse, then sanitize.
Disposal and Sanitation Practices
- Trash should be taken out as often as necessary to prevent pest attraction.
- Sensors and training can help mitigate risks associated with foodborne illnesses.
Food Temperature and Danger Zone
- Food must not be held in the danger zone (above 40°F) for more than 4 hours.
- Stored raw chicken becomes unsafe if kept above 40°F.
Importance of Proper Equipment
- Employees should use clean utensils for taste testing to maintain hygiene.
- Brightly colored bandages should be stocked to easily locate them if they fall into food.
Inspections and Compliance
- Always accompany health inspectors during inspections and be transparent.
- Inspectors assess if employees are trained and maintaining cleanliness standards.
General Food Safety Practices
- Train staff on recognizing food allergies, with a significant focus on the eight common allergens, including shellfish.
- Effective pest control in food establishments relies heavily on maintaining cleanliness.
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Description
Test your knowledge on essential food safety practices with these informative flashcards. Learn about handwashing, pest prevention, and food preservation techniques. Perfect for anyone looking to ensure safe food handling.
