Questions and Answers
Food that makes people sick will often...
The food sanitation rules require someone at your restaurant to...
Know the rules and be in charge of the operation
You have an infected cut on your hand that is swollen and red. You...
Wash hands, put on a clean bandage, and cover it with a glove
You finished cutting up a raw chicken and put it in the oven to cook. You should...
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What precaution must you take with the beverage container, so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?
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You can prevent foodborne illness by...
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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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The best way to keep the hands free from contamination is to...
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When you display food in ice, the food must...
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Which of the following foods does not support bacteria growth?
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When storing raw meat in a refrigerator, it is most important to store it...
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Wearing gloves can keep food safe by...
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Which of the symptoms below would require you to stop working and go home?
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You are making omelets. How should you handle the eggs to keep omelets safe?
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The required minimum cooking temperature for ground beef is 155 degrees Fahrenheit (68 degrees Celsius). Why must ground beef be cooked to this temperature?
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You must wash your hands before putting on new gloves.
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Correct steps for sanitizing tools.
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When people get sick from food, it's called...
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If you're sick on a day you work, you...
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Unpackaged prepared food that requires no additional preparation before service may be...
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When must you change single-use gloves?
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You should store raw meat, fish, and poultry on the lower shelves of the refrigerator.
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Store unwashed food or raw food away from ready-to-eat food.
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Store foods away from cleaners and poisons.
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Cross-contamination is defined as...
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The danger zone refers to what temperature range?
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Reheating for hot holding must heat food from 41°F to...
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Cold holding means to hold cold food at _____ or lower.
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Food handlers can contaminate food when they...
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A parasite is defined as...
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You should keep different types of raw meat separated.
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A food thermometer is defined as...
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A thermometer temperature that works best has a range of...
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The food can be stored for seven days when the refrigerator maintains 41°F or colder.
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It is safe to eat baked goods that have been handled using...
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When must a food handler wash their hands?
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You can best prevent foodborne illness by...
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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?
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After using a meat slicer, you should...
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The chef touches raw sausage and then touches toasted bread...
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Study Notes
Food Safety Fundamentals
- Food that makes people sick can taste normal, emphasizing the importance of food safety practices.
- Food sanitation rules mandate that someone must oversee operations and ensure compliance in a restaurant.
Personal Hygiene and Illness Prevention
- An infected cut requires washing hands, bandaging, and covering with a glove to prevent contamination.
- Notify management if feeling unwell before reporting for work; symptoms like sore throat and fever necessitate going home.
- For egg preparation, only remove the necessary number of eggs to avoid contamination.
Safe Food Handling Practices
- Proper sanitization involves washing, rinsing, and sanitizing tools after use.
- Gloves create a barrier between hands and food, enhancing safety. Change gloves before handling ready-to-eat foods.
Temperature Control and Safe Cooking
- Cook ground beef to a minimum of 155°F (68°C) to eliminate harmful germs.
- Hot food storage equipment must maintain temperatures of 135°F (57°C) or higher to inhibit bacterial growth.
Cross-Contamination and Safe Storage
- Store raw meat, fish, and poultry below ready-to-eat foods in the refrigerator to prevent cross-contamination.
- Store unwashed or raw foods away from ready-to-eat foods to mitigate contamination risks.
Food Temperature Guidelines
- The danger zone for food safety is between 41°F to 135°F, where bacteria thrive.
- Cold food should be held at or below 41°F; check internal temperatures regularly.
- Reheat food for hot holding to reach 165°F within two hours from the danger zone.
Foodborne Illness and Symptoms
- Foodborne illness occurs when individuals become sick due to contaminated food.
- Contamination can arise from factors like foodborne illnesses, sneezing, and unwashed hands.
Understanding Foodborne Pathogens
- Parasites live on or in a host, causing harm, and can contribute to food safety issues.
- It's crucial to keep different types of raw meat separated to avoid cross-contamination from varied pathogens.
Equipment and Tools
- A food thermometer's effective range is from 0°F to 220°F to accurately check food temperatures.
- Meat slicers need to be washed, rinsed, and sanitized after each use for safe food preparation.
Safe Food Serving Practices
- Unpackaged prepared food that requires no additional preparation can be served using clean utensils like tongs or spatulas.
- Baked goods can safely be eaten if handled with deli paper, ensuring hygiene.
Regular Handwashing Practices
- Wash hands after using the restroom, handling raw meat, or when displaying symptoms of illness such as vomiting.
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Description
Test your knowledge on food safety with these flashcards. Each card covers essential rules and common misconceptions about food sanitation. Perfect for restaurant staff or anyone interested in food safety practices.
