# Sanitation Test

SatisfactoryZebra
·
·

Start Quiz

Study Flashcards

## 30 Questions

### What is the purpose of the 2 Stage Cooling Method?

To cool food rapidly

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

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

10-15 seconds

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

False

False

False

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

4 hours

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

Bacteria

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.

## Make Your Own Quizzes and Flashcards

Convert your notes into interactive study material.

## More Quizzes Like This

Use Quizgecko on...
Browser
Information:
Success:
Error: