Podcast
Questions and Answers
After using a meat slicer, you should:
After using a meat slicer, you should:
Before touching prepared food with your hands, you must:
Before touching prepared food with your hands, you must:
Food service gloves should be put on after washing hands with what?
Food service gloves should be put on after washing hands with what?
Soap and water
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter:
Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter:
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Food that makes people sick will often:
Food that makes people sick will often:
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Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?
Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?
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If there are any doubts about the safety of a food product, you should:
If there are any doubts about the safety of a food product, you should:
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It is okay to use the same gloves to:
It is okay to use the same gloves to:
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It is safe to eat baked goods that have been handled using:
It is safe to eat baked goods that have been handled using:
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It is safe to handle food that requires no additional preparation before service with:
It is safe to handle food that requires no additional preparation before service with:
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The best way to keep the hands free from contamination is to:
The best way to keep the hands free from contamination is to:
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The chef touches raw sausage and then touches toasted bread. What is the concern?
The chef touches raw sausage and then touches toasted bread. What is the concern?
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The food sanitation rules require someone at your restaurant to:
The food sanitation rules require someone at your restaurant to:
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The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:
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The manager is responsible for training you about food safety in your job duties, which includes:
The manager is responsible for training you about food safety in your job duties, which includes:
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The manager's most important food safety responsibility is training you to:
The manager's most important food safety responsibility is training you to:
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The most important reason to properly clean a cutting board is to:
The most important reason to properly clean a cutting board is to:
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The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature?
The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature?
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Unpackaged prepared food that requires no additional preparation before service may be:
Unpackaged prepared food that requires no additional preparation before service may be:
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What is foodborne illness?
What is foodborne illness?
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What precaution must you take with the beverage container in the kitchen?
What precaution must you take with the beverage container in the kitchen?
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When must a food handler wash their hands?
When must a food handler wash their hands?
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When storing raw meat in a refrigerator, it is most important to store it:
When storing raw meat in a refrigerator, it is most important to store it:
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When you display food in ice, the food must:
When you display food in ice, the food must:
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Where should you store raw fish in a refrigerator?
Where should you store raw fish in a refrigerator?
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Which of the following foods does not support bacteria growth?
Which of the following foods does not support bacteria growth?
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Which of the following is most likely to cause foodborne illness?
Which of the following is most likely to cause foodborne illness?
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Which of the symptoms below would require you to stop working and go home?
Which of the symptoms below would require you to stop working and go home?
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Working on the cook line can be busy. It is best to:
Working on the cook line can be busy. It is best to:
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You are making omelets. How should you handle the eggs to keep omelets safe?
You are making omelets. How should you handle the eggs to keep omelets safe?
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You can best prevent foodborne illness by:
You can best prevent foodborne illness by:
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You can prevent foodborne illness by:
You can prevent foodborne illness by:
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You finished cutting up a raw chicken and put it in the oven to cook. You should:
You finished cutting up a raw chicken and put it in the oven to cook. You should:
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You have been sick with diarrhea. What answer would be accepted by the health department?
You have been sick with diarrhea. What answer would be accepted by the health department?
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You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work?
You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work?
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Your co-worker says he is sick. You:
Your co-worker says he is sick. You:
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Study Notes
Food Safety Practices
- Clean and sanitize meat slicers after use with soapy water, rinse, and sanitize to prevent cross-contamination.
- Always put on latex-free disposable gloves before handling prepared food with hands to minimize contamination risk.
Food Handling Guidelines
- Food service gloves should be worn after washing hands to ensure hygiene; they do not kill germs.
- Ground turkey must reach an internal temperature of 165°F (74°C) to eliminate harmful germs and ensure food safety.
Temperature Regulations
- Hot food must be held at 135°F (57°C) or hotter to ensure safety.
- Display cold food in ice at temperatures of 41°F (5°C) or colder to prevent bacterial growth.
Contamination Awareness
- Be cautious: raw meat should not come into contact with ready-to-eat food to prevent cross-contamination.
- Food that appears normal can still be contaminated and may taste the same as non-contaminated food.
Employee Illness Policies
- Food handlers with infections or contagious illnesses must wash hands and cover wounds properly or report to management if sick.
- Symptoms like sore throat and fever require workers to stay home to prevent health risks.
Food Storage and Preparation
- Store raw meat beneath ready-to-eat foods in refrigeration to prevent leakage and contamination.
- Unpackaged prepared food should only be handled with clean utensils or methods that minimize direct contact.
Hygiene Practices
- Hand washing is critical after using the restroom, handling raw meat, and in various food handling contexts.
- Using gloves creates a barrier that protects food from contaminants on hands, but they must be changed regularly.
Safe Food Handling Techniques
- When handling eggs, only take what you will use shortly and crack them as needed to minimize contamination risks.
- Treat all food with caution, especially when it comes to combining raw foods with ready-to-eat items.
Disease Prevention
- The most crucial preventive measure against foodborne illnesses is to ensure proper hygiene and diligent hand washing after contact with raw or potentially contaminated foods.
- Following temperature control procedures during cooking and storage significantly reduces the risk of foodborne illness outbreaks.
Food Safety Supervision
- Managers are responsible for ensuring employees are trained in food safety practices, including recognizing health issues and maintaining cleanliness standards in food handling areas.
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Description
Test your knowledge on essential food safety practices and handling guidelines. This quiz covers proper sanitation of equipment, food temperature regulations, and contamination awareness, ensuring you understand how to maintain hygiene in food service. Ensure you know the critical factors that contribute to safe food handling in various environments.
