Sanitation Test

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30 Questions

What is the purpose of the 2 Stage Cooling Method?

To cool food rapidly

What is the first step in the handwashing process?

Wet hands

What does FIFO (First in First out) refer to?

Method of stock rotation where oldest items are used first

What is the difference between Cleaning and Sanitizing?

Cleaning is free of dirt and debris, Sanitizing is free of germs

Where does Ready to Eat (RTE) food go on in the refrigerator?

Top shelf

What is the required temperature range for the 2 Stage Cooling Method?

135-70 degrees within 2 hours and 70 to below 41 degrees within an additional 4 hours

What is the recommended duration for scrubbing hands during handwashing?

10-15 seconds

Scrubbing vigorously is the last step in the handwashing process.

False

What should be done with a package of flour that is received with signs of dampness on the bag?

Reject the flour and return it to the supplier

In the 2 Stage Cooling Method, foods must be cooled from 135-70 degrees within 5 hours.

False

FIFO (First in First out) refers to a method of stock rotation where newest items are used first.

False

Ready to Eat (RTE) food should be placed on the bottom shelf in the refrigerator.

False

Fresh fish should be placed on the third shelf in the refrigerator.

False

Match the steps of the 2 Stage Cooling Method with their respective time limits:

Foods must be cooled from 135-70 degrees = 2 hours Foods must be cooled from 70 degrees to below 41 degrees = 4 hours

Match the following items with their correct refrigerator shelf location:

Raw poultry = Bottom shelf Ready to Eat (RTE) food = Top shelf Fresh fish = Second shelf Round beef = Fourth shelf

Match the food items with their respective cutting board color for safety purposes:

Raw beef = Red board Cooked chicken = Brown board Carrot = Green board

Match the food item with its correct minimum internal cooking temperature:

Chicken = 165 degrees F Ground Beef = 155 degrees F Fish = 145 degrees F Pork = 145 degrees F

What does FATTOM stand for in relation to bacterial growth?

Food, Acidity, Time, Temperature, Oxygen, Moisture

What is the maximum duration that potentially hazardous foods can stay in the temperature danger zone?

4 hours

Where does the whole roast go on in the refrigerator?

Third shelf

What is the purpose of the 2 Stage Cooling Method?

To cool cooked food to safe temperatures

What is the difference between Cleaning and Sanitizing?

Cleaning is free of dirt, sanitizing is free of germs

What is the safest way to thaw out frozen food?

Refrigerator thawing

Which of the following is an example of cross-contamination?

Cutting carrots with the same knife used to cut raw chicken

What does a HACCP food safety system primarily focus on?

Potentially hazardous foods and how they are handled in the flow of food

Where should foodservice cleaning chemicals be stored?

A cabinet away from food and food preparation storage areas

What is a sign of a contaminated canned good?

Swelled top or bottom

Which of the following microorganisms is responsible for causing the most foodborne illnesses?

Bacteria

What is an example of physical contamination?

Hair

Match the contamination examples to the correct hazard.

Biological = E coli, mold, virus Chemial = Toxins, bleach, sanitizer Physical = Fish bones, hair, cherry pits snoopy = Bow Bow

Study Notes

  • Temperature danger zone for potentially hazardous foods: 41°F to 135°F
  • Safest method to thaw frozen food: refrigerator
  • Microorganism causing most foodborne illnesses: bacteria
  • Example of cross-contamination: cutting carrots with a knife used for raw chicken
  • Focus of HACCP food safety system: handling potentially hazardous foods in the flow of food
  • Proper storage for foodservice cleaning chemicals: in a cabinet away from food storage areas
  • Sign of contaminated canned good: swelled top or bottom
  • Steps to handwashing: wet hands, apply soap, scrub vigorously, rinse, dry with single-use paper towel
  • First step in the flow of food: storing
  • Difference between cleaning and sanitizing: clean is free of dirt, while sanitizing is free of germs
  • Duration in which potentially hazardous foods can stay in the temperature danger zone during preparation: 4 hours
  • Three types of hazards: physical (e.g., glass), chemical (e.g., bleach), biological (e.g., salmonella)
  • FATTOM: conditions for bacteria growth - Food, Acidity, Time, Temperature, Oxygen, Moisture
  • FIFO: First in, First out - oldest items used first in stock rotation
  • Hand scrubbing duration during handwashing: 10-15 seconds
  • Proper refrigeration shelf for raw poultry: bottom shelf
  • Proper refrigeration shelf for Ready to Eat (RTE) food: top shelf
  • Proper refrigeration shelf for fresh fish: second shelf
  • Proper refrigeration shelf for round beef: fourth shelf
  • Proper action for damp flour package: dry the bag thoroughly before use

Prepare for your sanitation test with this study guide. Test your knowledge on food safety practices, temperature danger zones, and foodborne illness causes.

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