Food Safety Test Flashcards
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Food Safety Test Flashcards

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Questions and Answers

Food that makes people sick will often...

  • Smell rotten
  • Taste the same as normal (correct)
  • Look spoiled
  • Taste bad

    • 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...

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

    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?

    <p>A cup with a tight lid and straw</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

    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 degrees Fahrenheit (57 degrees Celsius)</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

    When you display food in ice, the food must...

    <p>Be 41 degrees Fahrenheit (5 degrees Celsius) or colder</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

    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

    Wearing gloves can keep food safe by...

    <p>Creating a barrier between what is on your hands and the food</p> Signup and view all the answers

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

    <p>Sore throat &amp; fever</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

    The required minimum cooking temperature for ground beef is 155 degrees Fahrenheit (68 degrees Celsius). 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

    You must wash your hands before putting on new gloves.

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

    Correct steps for sanitizing tools.

    <p>Wash = 1. Wash Rinse = 2. Rinse Sanitize = 3. Sanitize</p> Signup and view all the answers

    When people get sick from food, it's called...

    <p>Foodborne illness</p> Signup and view all the answers

    If you're sick on a day you work, you...

    <p>Should tell your manager before work</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

    When must you change single-use gloves?

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

    You should store raw meat, fish, and poultry on the lower shelves of the refrigerator.

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

    Store unwashed food or raw food away from ready-to-eat food.

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

    Store foods away from cleaners and poisons.

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

    Cross-contamination is defined as...

    <p>The spreading of bacteria or other pathogens from one food to another</p> Signup and view all the answers

    The danger zone refers to what temperature range?

    <p>41 F to 135 F</p> Signup and view all the answers

    Reheating for hot holding must heat food from 41°F to...

    <p>165°F within two hours</p> Signup and view all the answers

    Cold holding means to hold cold food at _____ or lower.

    <p>41 degrees Fahrenheit</p> Signup and view all the answers

    Food handlers can contaminate food when they...

    <p>Have a foodborne illness, have wounds that contain a pathogen, sneeze or cough, have contact with a person who is sick, touch anything that may contaminate their hands and don't wash them, have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin</p> Signup and view all the answers

    A parasite is defined as...

    <p>An organism that lives on or in a host and causes harm to the host</p> Signup and view all the answers

    You should keep different types of raw meat separated.

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

    A food thermometer is defined as...

    <p>A device used to check the temperatures of foods</p> Signup and view all the answers

    A thermometer temperature that works best has a range of...

    <p>0°F to 220°F</p> Signup and view all the answers

    The food can be stored for seven days when the refrigerator maintains 41°F or colder.

    <p>True</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

    When must a food handler wash their hands?

    <p>After using the restroom or toilet room</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 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

    After using a meat slicer, you should...

    <p>Wash it with soapy water, rinse, and sanitize</p> Signup and view all the answers

    The chef touches raw sausage and then touches toasted bread...

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

    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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    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.

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