KTH Food Handler/Manager Review

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Questions and Answers

What is the purpose of the Texas Establishment Food Rules?

To safeguard the public health and to provide consumers safe, unadulterated, honestly presented food

What was the health inspector concerned about in the cafe scenario?

Mouth to hand contamination

According to the code, which creatures is the chef allowed to care for or handle while at the restaurant?

Fish in the aquarium

Can a food handler taste food to adjust seasoning?

True Signup and view all the answers

During an inspection, the manager asked the inspector about a can opener cleaning. The health inspector said there could be ______ hazards present.

Physical, biological, or chemical Signup and view all the answers

What is the required minimal internal temperature for cooking fresh pot roast?

145F Signup and view all the answers

What step is not important in ensuring sanitizer effectiveness?

Rinsing the surface afterwards Signup and view all the answers

Name one approved sanitizer for food service.

Chlorine, iodine, quaternary ammonia, or water above 171F Signup and view all the answers

Which is an example of a cross-connection?

A hose in a mop bucket Signup and view all the answers

One way food service managers can oversee safe food practices is to create a master ______.

Cleaning schedule Signup and view all the answers

A tray of eggs being held on a breakfast bar must maintain a minimum temperature of?

135F Signup and view all the answers

What is the final rinse temperature for a dishwasher that uses hot water as a sanitizer?

180F Signup and view all the answers

Which of the following is not an example of a food contact surface?

Freezer walls Signup and view all the answers

PHF stands for?

Potentially hazardous food Signup and view all the answers

What is the most accurate method for calibrating bimetallic thermometers?

Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32F Signup and view all the answers

To prevent cross-contamination in the food storage area, food handlers should ensure that?

Ready-to-eat foods are stored separately from raw, uncooked foods Signup and view all the answers

What term refers to allowing foods to remain for too long a time at a temperature that allows the growth of germs?

Time-temperature abuse Signup and view all the answers

What is the best way to train food service employees on making a new sandwich?

Show/tell/do/review Signup and view all the answers

Which of the following is not an acceptable method for training food service personnel on management practices?

Open book exams Signup and view all the answers

Racheal used 10 times the amount of bleach required for making a sanitizing solution. This is considered a?

Chemical hazard Signup and view all the answers

What is the greatest concern about having pests in the restaurant?

They will spread disease Signup and view all the answers

Study Notes

Food Safety Regulations and Practices

Texas Establishment Food Rules aim to protect public health by ensuring the provision of safe and unadulterated food.
Potential mouth-to-hand contamination arises in situations where food handlers manage multiple tasks, especially during busy periods.
Food handlers must follow strict guidelines regarding which creatures can be handled in food establishments, such as allowing interaction with fish in aquariums.

Food Handling Protocols

Food handlers are allowed to taste food for seasoning adjustments, provided a single-use utensil is utilized each time.
At inspections, health inspectors identify various hazards including physical, biological, or chemical risks associated with food preparation equipment like can openers.

Temperature and Cleaning Standards

Fresh pot roast must be cooked to an internal temperature of at least 145°F for safe consumption.
Eggs on a breakfast bar should be maintained at a minimum temperature of 135°F to ensure safety.
Dishwashers using hot water as a sanitizer require a final rinse temperature of no less than 180°F for effective sanitation.

Sanitization and Cross-Contamination

Rinsing surfaces after sanitizing is discouraged as it can undermine sanitizer effectiveness.
Approved sanitizers in food service include chlorine, iodine, and quaternary ammonia, alongside water hotter than 171°F.
Cross-connections can occur with items like hoses in mop buckets, highlighting the need for careful equipment usage to avoid contamination.

Safe Food Storage and Handling

To prevent cross-contamination, ready-to-eat foods must be stored separately from raw and uncooked items.
Time-temperature abuse refers to keeping foods at unsafe temperatures too long, promoting germ growth.
Food contact surfaces exclude areas like freezer walls, which do not directly interact with food.

Employee Training Methods

Effective training for food service employees on new procedures follows the show/tell/do/review method.
Acceptable training methods for management practices exclude open book exams, suggesting the need for interactive or practical assessments.

Hazards in Food Service

Overuse of sanitizing agents, such as excessive bleach, constitutes a chemical hazard.
The presence of pests within a restaurant poses significant risks, primarily due to their potential to spread disease.

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Description

Prepare for your food handler or manager certification with these flashcards. This review focuses on key concepts from Texas Establishment Food Rules and practical tasks in food service operations. Perfect for anyone looking to enhance their knowledge in food safety and management.