Podcast Beta
Questions and Answers
What is FIFO?
A method of stock rotation that uses products in the order they're received.
What isn't a TCS food?
Salt
What is the recommended minimum internal cooking temperature for poultry or stuffed meats?
165
Which of the following is acceptable for employee handwashing?
Signup and view all the answers
What is the minimum internal holding temperature for hot food?
Signup and view all the answers
What can happen if raw food come into contact with cooked ready-to-eat food?
Signup and view all the answers
Which is the best way to prevent cross contamination?
Signup and view all the answers
Why are employees prohibited from eating while working?
Signup and view all the answers
Which of the following methods is acceptable for drying hands?
Signup and view all the answers
What should an employee do first before cleaning the meat slicer?
Signup and view all the answers
What temperature must plain, potable hot water be for use as a sanitizer to kill microorganisms?
Signup and view all the answers
What is the minimum cooking temperature required to destroy potential microorganisms?
Signup and view all the answers
What jewelry may be worn in food prep areas?
Signup and view all the answers
Signs of pests may include which of the following?
Signup and view all the answers
All of the following reduce cross contamination except?
Signup and view all the answers
Study Notes
Food Safety Concepts
- FIFO (First In, First Out) is a stock rotation method that ensures products are used in the order they were received, minimizing spoilage.
- TCS (Temperature Control for Safety) foods are those requiring strict temperature controls to prevent foodborne illnesses; salt is not considered a TCS food.
Cooking and Holding Temperatures
- The recommended minimum internal cooking temperature for poultry or stuffed meats is 165°F to effectively kill harmful bacteria.
- Hot foods should be held at a minimum internal temperature of 135°F to ensure safety.
Handwashing and Hygiene
- Employee handwashing must occur at designated handwashing sinks to maintain proper hygiene standards.
- A single-use disposable towel is an acceptable method for drying hands, ensuring cleanliness.
Cross-Contamination Prevention
- Cross-contamination can occur when raw food comes into contact with cooked or ready-to-eat food, posing health risks.
- The best method to prevent cross-contamination is frequent and proper hand washing.
- Employees are prohibited from eating while working to prevent contamination of hands, which can transfer pathogens to customer's food.
Food Equipment Safety
- Before cleaning a meat slicer, employees must first disconnect the power to ensure safety during maintenance.
Sanitization Practices
- Plain, potable hot water used as a sanitizer must reach at least 171°F to effectively kill microorganisms.
- The minimum cooking temperature required to eliminate potential microorganisms in food is 155°F.
Jewelry and Workplace Standards
- In food preparation areas, the only acceptable jewelry is a solid metal band, as it reduces the risk of contamination.
Pest Control Indicators
- Signs of pest infestations may include torn packages, droppings resembling black pepper, and black grease marks on baseboards.
Cross-Contamination Risks
- Storing raw food on the top shelf above ready-to-eat foods increases the risk of cross-contamination and should be avoided.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on food safety with these flashcards. Covering essential concepts like FIFO, TCS foods, proper cooking temperatures, and hygiene practices, these flashcards will help you prepare effectively for the SafeStaff certification. Perfect for anyone looking to enhance their food safety skills.
