Questions and Answers
A service sink should be used to:
Dispose of mop water
What should a line cook do to avoid cross-contact when preparing food for a customer with a food allergy?
Wash, rinse, and sanitize utensils between uses
Which activity helps to prevent food contamination?
Washing hands correctly after handling the garbage
It is important to frequently clean dumpsters inside and out because this practice:
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The temperature of poultry is measured during cooking. This is an example of:
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A food employee chops green peppers on a cutting board used to cut raw meat without cleaning and sanitizing it first. This is an example of:
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What does TCS stand for?
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A food employee lifts the garbage bag over the food prep counter when passing through the prep area on the way to the dumpster. What should a manager do?
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Which must be in place if an operation wants to vacuum package meat?
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Baked lasagna should be reheated for holding to at least which temperature for 15 seconds?
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Which condition would most favor the growth of bacteria in food?
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Hamburgers served to preschool-age children should be cooked to a minimum temperature of 155°F for 15 seconds because preschool-age children:
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A food contact surface in constant use must be cleaned and sanitized at least every how many hours?
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Floor-mounted equipment that is NOT easily movable must be mounted at least how far off the floor?
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The best place to store cleaning chemicals would be in a:
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Acidic foods should never be stored in containers made of:
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Shellfish tags must be retained for a minimum _______ days after use?
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One of your new employees just went out for a smoke break and then didn't wash his hands when he came back inside. How do you explain the potential biological food safety hazards presented by not washing hands after smoke breaks?
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Backup of sewage in the kitchen or a serious pest infestation are hazards that:
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A dishwasher has asked a server to help put away clean dishes before the server returns to the dining room. Before handling the clean dishes, the server should:
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Study Notes
Food Safety Practices
- Service sinks are designated for disposing of mop water, preventing contamination of food preparation areas.
- To avoid cross-contact, line cooks must wash, rinse, and sanitize utensils between uses, especially when preparing food for customers with allergies.
Hygiene and Contamination Prevention
- Correct handwashing after handling garbage is crucial in preventing food contamination.
- Frequent cleaning of dumpsters, both inside and out, is essential for pest control.
Monitoring and Critical Limits
- The temperature of poultry during cooking must be monitored to ensure critical limits are met for safety.
- Cross-contamination can occur when food employees use cutting boards for raw meat without cleaning them before chopping vegetables.
Safety Protocols
- TCS stands for Time/Temperature Control for Safety, highlighting the importance of managing temperature to avoid foodborne illnesses.
- Managers should intervene and retrain employees who engage in unsafe food handling practices, such as passing garbage over prep areas.
Packaging and Temperature Guidelines
- A HACCP (Hazard Analysis Critical Control Point) plan is required for vacuum packaging meat to ensure food safety.
- Baked lasagna must be reheated to a minimum of 165°F for at least 15 seconds to ensure it is safe to hold.
Bacterial Growth Conditions
- Slightly acidic foods with high water activity create favorable conditions for bacterial growth.
- Hamburgers for preschoolers must be cooked to a minimum of 155°F for 15 seconds due to their higher susceptibility to foodborne illnesses.
Cleaning and Equipment Standards
- Food contact surfaces that are in constant use should be cleaned and sanitized at least every 4 hours.
- Floor-mounted equipment must be at least 6 inches off the floor to facilitate cleaning and prevent contamination.
Storage and Material Safety
- Cleaning chemicals should be stored in a separate storage closet to prevent mixing with food products.
- Acidic foods should not be stored in copper containers due to the risk of chemical leaching.
Shellfish and Employee Hygiene
- Shellfish tags must be retained for a minimum of 90 days after use for traceability and safety.
- Smoking without handwashing afterward can introduce biological hazards, highlighting the importance of hygiene.
Health Hazards and Response
- Sewage backups and serious pest infestations are classified as imminent health hazards, warranting immediate closure of operations.
- Before handling clean dishes, servers must wash their hands and wear gloves to maintain food safety standards.
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Description
Test your knowledge with these NC Safeplate practice exam flashcards. These questions cover essential food safety practices, from proper sink use to preventing cross-contact and food contamination. Improve your understanding and prepare effectively for certification.
