Podcast
Questions and Answers
What is the purpose of the 2 Stage Cooling Method?
What is the purpose of the 2 Stage Cooling Method?
- To cook food thoroughly
- To reheat food
- To marinate food
- To cool food rapidly (correct)
What is the first step in the handwashing process?
What is the first step in the handwashing process?
- Apply soap
- Scrub vigorously
- Dry with single use paper towel
- Wet hands (correct)
What does FIFO (First in First out) refer to?
What does FIFO (First in First out) refer to?
- Method of stock rotation where newest items are used first
- Method of stock rotation where oldest items are used first (correct)
- Method of stock rotation where expired items are used first
- Method of stock rotation where random items are used first
What is the difference between Cleaning and Sanitizing?
What is the difference between Cleaning and Sanitizing?
Where does Ready to Eat (RTE) food go on in the refrigerator?
Where does Ready to Eat (RTE) food go on in the refrigerator?
What is the required temperature range for the 2 Stage Cooling Method?
What is the required temperature range for the 2 Stage Cooling Method?
What is the recommended duration for scrubbing hands during handwashing?
What is the recommended duration for scrubbing hands during handwashing?
Scrubbing vigorously is the last step in the handwashing process.
Scrubbing vigorously is the last step in the handwashing process.
What should be done with a package of flour that is received with signs of dampness on the bag?
What should be done with a package of flour that is received with signs of dampness on the bag?
In the 2 Stage Cooling Method, foods must be cooled from 135-70 degrees within 5 hours.
In the 2 Stage Cooling Method, foods must be cooled from 135-70 degrees within 5 hours.
FIFO (First in First out) refers to a method of stock rotation where newest items are used first.
FIFO (First in First out) refers to a method of stock rotation where newest items are used first.
Ready to Eat (RTE) food should be placed on the bottom shelf in the refrigerator.
Ready to Eat (RTE) food should be placed on the bottom shelf in the refrigerator.
Fresh fish should be placed on the third shelf in the refrigerator.
Fresh fish should be placed on the third shelf in the refrigerator.
Match the steps of the 2 Stage Cooling Method with their respective time limits:
Match the steps of the 2 Stage Cooling Method with their respective time limits:
Match the following items with their correct refrigerator shelf location:
Match the following items with their correct refrigerator shelf location:
Match the food items with their respective cutting board color for safety purposes:
Match the food items with their respective cutting board color for safety purposes:
Match the food item with its correct minimum internal cooking temperature:
Match the food item with its correct minimum internal cooking temperature:
What does FATTOM stand for in relation to bacterial growth?
What does FATTOM stand for in relation to bacterial growth?
What is the maximum duration that potentially hazardous foods can stay in the temperature danger zone?
What is the maximum duration that potentially hazardous foods can stay in the temperature danger zone?
Where does the whole roast go on in the refrigerator?
Where does the whole roast go on in the refrigerator?
What is the purpose of the 2 Stage Cooling Method?
What is the purpose of the 2 Stage Cooling Method?
What is the difference between Cleaning and Sanitizing?
What is the difference between Cleaning and Sanitizing?
What is the safest way to thaw out frozen food?
What is the safest way to thaw out frozen food?
Which of the following is an example of cross-contamination?
Which of the following is an example of cross-contamination?
What does a HACCP food safety system primarily focus on?
What does a HACCP food safety system primarily focus on?
Where should foodservice cleaning chemicals be stored?
Where should foodservice cleaning chemicals be stored?
What is a sign of a contaminated canned good?
What is a sign of a contaminated canned good?
Which of the following microorganisms is responsible for causing the most foodborne illnesses?
Which of the following microorganisms is responsible for causing the most foodborne illnesses?
What is an example of physical contamination?
What is an example of physical contamination?
Match the contamination examples to the correct hazard.
Match the contamination examples to the correct hazard.
Flashcards
2 Stage Cooling Purpose
2 Stage Cooling Purpose
To rapidly cool cooked food to a safe temperature, minimizing bacterial growth.
First Handwash Step
First Handwash Step
The first step in proper handwashing involves wetting your hands with clean, running water.
What is FIFO?
What is FIFO?
First In, First Out. Using the oldest stock first to reduce waste and ensure freshness.
Clean vs Sanitize
Clean vs Sanitize
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RTE Shelf Location
RTE Shelf Location
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2-Stage Cooling Temps
2-Stage Cooling Temps
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Hand Scrub Duration
Hand Scrub Duration
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Damp Flour Package
Damp Flour Package
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Max Danger Zone Time
Max Danger Zone Time
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Safest Thawing Method
Safest Thawing Method
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Cross-Contamination Example
Cross-Contamination Example
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HACCP Focus
HACCP Focus
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Chemical Storage
Chemical Storage
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Canned Good Sign
Canned Good Sign
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Most Common Microorganism
Most Common Microorganism
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Physical Contamination Ex
Physical Contamination Ex
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What is FATTOM?
What is FATTOM?
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Purpose of 2 stage cooling
Purpose of 2 stage cooling
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Whole roast goes
Whole roast goes
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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
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