Food Safety Practices and Guidelines
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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:

    <p>135°F (57°C)</p> Signup and view all the answers

    Food that makes people sick will often:

    <p>Taste the same as normal</p> 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?

    <p>Germs will survive at lower temperatures</p> Signup and view all the answers

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

    <p>Discard the food</p> Signup and view all the answers

    It is okay to use the same gloves to:

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

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

    <p>Deli paper</p> Signup and view all the answers

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

    <p>Clean utensils, deli papers, tongs, or disposable gloves</p> Signup and view all the answers

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

    <p>Use tongs for raw meat</p> Signup and view all the answers

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

    <p>The hands can contaminate the toasted bread</p> Signup and view all the answers

    The food sanitation rules require someone at your restaurant to:

    <p>Know the rules and be in charge of the operation</p> Signup and view all the answers

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

    <p>Recognizing problems with employee health</p> Signup and view all the answers

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

    <p>Showing you when and how to wash your hands properly</p> Signup and view all the answers

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

    <p>Report to the manager when you are sick</p> Signup and view all the answers

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

    <p>Prevent contamination from one food to another</p> 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?

    <p>This temperature kills germs that may be in the meat</p> Signup and view all the answers

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

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

    What is foodborne illness?

    <p>It is illness caused by eating contaminated food</p> Signup and view all the answers

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

    <p>A cup with a tight lid and straw</p> Signup and view all the answers

    When must a food handler wash their hands?

    <p>After using the restroom or toilet room</p> Signup and view all the answers

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

    <p>Below ready-to-eat foods</p> Signup and view all the answers

    When you display food in ice, the food must:

    <p>Be 41°F (5°C) or colder</p> Signup and view all the answers

    Where should you store raw fish in a refrigerator?

    <p>Below ready-to-eat foods</p> Signup and view all the answers

    Which of the following foods does not support bacteria growth?

    <p>Raw carrots</p> Signup and view all the answers

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

    <p>Touching raw meat and then touching fresh fruit</p> Signup and view all the answers

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

    <p>Sore throat and fever</p> Signup and view all the answers

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

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

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

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

    You can best prevent foodborne illness by:

    <p>Hand washing after you have been touching raw meat</p> Signup and view all the answers

    You can prevent foodborne illness by:

    <p>Working when you know that you are healthy</p> Signup and view all the answers

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

    <p>Run the cutting board and knife through the dishwasher</p> Signup and view all the answers

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

    <p>The diarrhea has been gone for almost two days, so now you can go back to working with food.</p> 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?

    <p>Vomiting</p> Signup and view all the answers

    Your co-worker says he is sick. You:

    <p>Tell him to report the illness to the manager</p> Signup and view all the answers

    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.

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