Sanitation Flashcards

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Questions and Answers

What should a food handler do if they begin vomiting at work?

Tell the manager

What are bacteria, viruses, and fungi that can cause illness collectively known as?

Pathogens

What is a foodborne illness?

Is transmitted to people through food

What does a food handler demonstrate by sneezing and returning to work without washing hands?

Poor personal hygiene Signup and view all the answers

What must a food handler do after throwing out garbage?

Close the dumpster lid after throwing away the garbage Signup and view all the answers

Where may a food handler chew gum?

Outside Signup and view all the answers

What should a food handler do before touching cooked chicken, lettuce, or a bun?

Wash hands and put on new gloves Signup and view all the answers

Why do some operations require food handlers to wear brightly colored bandages?

They are easy to spot if they drop in food Signup and view all the answers

At which event must special care be taken when prepping food for guests?

A birthday party at a retirement home Signup and view all the answers

What is the temperature danger zone?

41°F - 135°F Signup and view all the answers

What is the biggest safety risk when a food handler wears dirty clothes to work?

Dirty clothes might carry pathogens Signup and view all the answers

Which is a physical hazard?

Filet bone Signup and view all the answers

Removing an apron before using the restroom is an example of what?

Practicing good personal hygiene Signup and view all the answers

What should a server do if a customer allergic to milk orders apple pie?

Prep a new dessert by placing a new slice of pie on a clean and sanitized plate and then serve it Signup and view all the answers

What could dicing onions on the same cutting board used for slicing raw beef cause?

Cross-contamination Signup and view all the answers

While working, food handlers should drink beverages from what?

A container with a closed top Signup and view all the answers

Which item does NOT have a food contact surface?

Mop bucket Signup and view all the answers

What did the food handler do wrong if they scrubbed their hands for 6 seconds?

Scrub for 6 seconds Signup and view all the answers

Which are three of the most common food allergens?

Eggs, peanuts, and shellfish Signup and view all the answers

When starting a new task, what is the correct way to use gloves?

Wash hands before putting them on Signup and view all the answers

When do sanitizers work best?

The items are sanitized for the right amount of time Signup and view all the answers

What symptom must be reported to a manager?

Jaundice, sore throat, fever, vomiting, diarrhea Signup and view all the answers

Where should a clean towel used by a cook to wipe up spills be stored when not in use?

In the sanitizer solution Signup and view all the answers

What label must ready-to-eat TCS food include if it will be held for longer than 24 hours?

The use by date Signup and view all the answers

When should the temperature of food be checked during receiving?

When it first arrives Signup and view all the answers

What item must be applied over a bandage on a food handler's finger?

Single use glove Signup and view all the answers

What should a food handler do with a scratched and chipped cutting board?

Set it aside and tell the manager Signup and view all the answers

What jewelry can food handlers wear while working?

Plain metal ring Signup and view all the answers

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if held for longer than how many hours?

24 Signup and view all the answers

How can food handlers reduce bacteria to safe levels when prepping vegetables for hot-holding?

Cook the vegetables to the correct internal temperature Signup and view all the answers

Which storage practice could cause cross-contamination?

A pan of raw chicken is stored above sliced carrots in a cooler Signup and view all the answers

Food should be stored at least which distance from the floor?

6 in (15 cm) Signup and view all the answers

Should food handlers wash their hands with gloves on?

No, the gloves must be removed, and hands must be washed with each new task Signup and view all the answers

During hand washing, food handlers should scrub their hands and arms and thoroughly clean underneath what?

Fingernails Signup and view all the answers

How can an operation prevent cross-contamination in self-service areas?

Place food under sneeze guards Signup and view all the answers

Why are pests a food safety hazard?

They carry pathogens Signup and view all the answers

What must a food handler do to a thermometer before using it?

Wash, rinse, sanitize, and air dry Signup and view all the answers

What does a sanitizer test kit measure?

Strength of the solution Signup and view all the answers

What type of contamination may occur if cleaning solution is sprayed on the prep table next to fresh vegetables?

Chemical Signup and view all the answers

What is the proper method for transporting food for off-site service?

Deliver food in insulated, food grade containers Signup and view all the answers

What is the main cause of food contamination?

Not washing hands between tasks Signup and view all the answers

What is the correct way to handle a bucket of dirty mop water?

Pour mop water into a designated service sink Signup and view all the answers

What must a food handler do if they are suffering from a sore throat and fever?

Tell the manager Signup and view all the answers

Which is a TCS food?

Cooked beans Signup and view all the answers

Which item must be cleaned and sanitized?

Butcher's knife Signup and view all the answers

Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the three-compartment sink?

False Signup and view all the answers

Which food is at a temperature that allows bacteria to grow well?

A roast at 125°F (52°C) Signup and view all the answers

Which food item is ideal for bacterial growth?

Sour cream Signup and view all the answers

Pathogens grow well between which temperatures?

41°F and 135°F (5°C and 57°C) Signup and view all the answers

When washing tableware in a three-compartment sink, what should be the minimum water temperature?

110°F Signup and view all the answers

Study Notes

Food Handler Responsibilities

Vomiting food handlers must report to a manager immediately.
Foodborne illnesses spread through contaminated food, often caused by pathogens like bacteria, viruses, and fungi.
A food handler returning to work after sneezing without handwashing exhibits poor personal hygiene.
Proper disposal of garbage requires closing the dumpster lid to prevent contamination.
Food handlers must wash hands and change gloves after handling raw food before touching ready-to-eat items.

Personal Hygiene Guidelines

Chewing gum is only allowed outside of food preparation areas.
Brightly colored bandages are required for food handlers to easily spot if they fall into food.
Wearing dirty clothes poses a significant safety risk as they may carry pathogens.

Food Safety Practices

The temperature danger zone for bacterial growth is between 41°F and 135°F.
Cross-contamination can occur when using the same cutting board for raw meat and other foods.
Food handlers should use a closed-top container for beverages at work to prevent spills and contamination.

Allergen Management

Common food allergens include eggs, peanuts, and shellfish. Proper handling is essential to avoid allergic reactions.
If a customer informs a server about an allergy, they must ensure a safe meal is prepared on sanitized equipment.

Food Storage and Labeling

TCS (Time/Temperature Control for Safety) foods must be marked for use by dates if held longer than 24 hours.
Food must be stored at least 6 inches off the floor to avoid contamination.
First check the temperature of food upon delivery to ensure safety.

Handwashing Protocol

Hands should be scrubbed for at least 20 seconds during washing, ensuring to clean beneath fingernails.
Gloves must be changed when switching tasks and should not be worn while washing hands.
After handling food, workers must wash hands again to prevent bacterial transfer.

Sanitization and Cleaning Practices

Effective sanitization requires soaking items for the appropriate duration.
A thermometer used in cooking must be cleaned and sanitized before each use.
The mop bucket is not considered a food contact surface and must be kept separate from food prep areas.
Store cleaning towels in sanitizer solution when not in use to keep them sanitary.

Hazard Awareness

Pests are a major concern in food safety as they can transmit pathogens.
Chemical contamination can result from improperly storing cleaning solutions near food prep areas.
Ensure food delivery containers are insulated and food-grade for safe transportation of food.

Cross-Contamination Prevention

Avoid stacking raw meats over prepared vegetables in refrigerators to prevent cross-contamination.
Restaurant staff should handle dirty mop water properly, pouring it into designated sinks and not through regular waste drains.

Temperature Control for Safety

Bacterial growth flourishes between 41°F and 135°F; therefore, food must be cooked to safe internal temperatures.
The minimum water temperature for washing tableware in a three-compartment sink is 110°F.

Emergency Response

Food handlers exhibiting symptoms such as sore throats and fever must inform their manager to ensure safety.
In the event of accidents or contamination, food handlers must prioritize cleanliness and safety by reporting issues promptly.

Food Handling Compliance

Always conform to guidelines regarding personal hygiene, food storage, preparation, and handling practices to ensure food safety.

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Description

Test your knowledge on food safety and sanitation with these flashcards. Each card challenges you to identify correct practices and definitions related to food handling and hygiene. Perfect for food handlers and sanitation workers!