Food Safety Practices and Guidelines

Questions and Answers

After using a meat slicer, you should:

Spray it with all-purpose cleaner and water rinse

Wash it with soapy water and rinse with water

Wipe it down with clean cloth and bleach water

Wash it with soapy water, rinse, and sanitize (correct)

Before touching prepared food with your hands, you must:

Wipe your hands with paper towels

Put your hands under running water

Use an alcohol-based hand sanitizer

Put on latex-free disposable gloves (correct)

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:

135°F (57°C) Signup and view all the answers

Food that makes people sick will often:

Taste the same as normal Signup and view all the answers

Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?

Germs will survive at lower temperatures Signup and view all the answers

If there are any doubts about the safety of a food product, you should:

Discard the food Signup and view all the answers

It is okay to use the same gloves to:

Chop raw onion, then raw meat, and put both into a skillet Signup and view all the answers

It is safe to eat baked goods that have been handled using:

Deli paper Signup and view all the answers

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

Clean utensils, deli papers, tongs, or disposable gloves Signup and view all the answers

The best way to keep the hands free from contamination is to:

Use tongs for raw meat Signup and view all the answers

The chef touches raw sausage and then touches toasted bread. What is the concern?

The hands can contaminate the toasted bread Signup and view all the answers

The food sanitation rules require someone at your restaurant to:

Know the rules and be in charge of the operation Signup and view all the answers

The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:

Recognizing problems with employee health Signup and view all the answers

The manager is responsible for training you about food safety in your job duties, which includes:

Showing you when and how to wash your hands properly Signup and view all the answers

The manager's most important food safety responsibility is training you to:

Report to the manager when you are sick Signup and view all the answers

The most important reason to properly clean a cutting board is to:

Prevent contamination from one food to another Signup and view all the answers

The required minimum cooking temperature for ground beef is 155°F (68°C). Why must ground beef be cooked to this temperature?

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

Unpackaged prepared food that requires no additional preparation before service may be:

Placed on a dish using tongs, forks, or a spatula Signup and view all the answers

What is foodborne illness?

It is illness caused by eating contaminated food Signup and view all the answers

What precaution must you take with the beverage container in the kitchen?

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

When must a food handler wash their hands?

After using the restroom or toilet room Signup and view all the answers

When storing raw meat in a refrigerator, it is most important to store it:

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

When you display food in ice, the food must:

Be 41°F (5°C) or colder 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

Which of the following foods does not support bacteria growth?

Raw carrots Signup and view all the answers

Which of the following is most likely to cause foodborne illness?

Touching raw meat and then touching fresh fruit Signup and view all the answers

Which of the symptoms below would require you to stop working and go home?

Sore throat and fever Signup and view all the answers

Working on the cook line can be busy. It is best to:

Wash your hands and use utensils to keep from touching raw foods Signup and view all the answers

You are making omelets. How should you handle the eggs to keep omelets safe?

Take out only the number of eggs you expect to use in a short period of time and crack them as needed Signup and view all the answers

You can best prevent foodborne illness by:

Hand washing after you have been touching raw meat Signup and view all the answers

You can prevent foodborne illness by:

Working when you know that you are healthy Signup and view all the answers

You finished cutting up a raw chicken and put it in the oven to cook. You should:

Run the cutting board and knife through the dishwasher Signup and view all the answers

You have been sick with diarrhea. What answer would be accepted by the health department?

The diarrhea has been gone for almost two days, so now you can go back to working with food. Signup and view all the answers

You wake up not feeling well, but you are scheduled to work. What symptom would require you to stay home from work?

Vomiting Signup and view all the answers

Your co-worker says he is sick. You:

Tell him to report the illness to the manager Signup and view all the answers

Study Notes