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Sanitation Test
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Sanitation Test

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@SatisfactoryZebra

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Questions and Answers

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?

  • Apply soap
  • Scrub vigorously
  • Dry with single use paper towel
  • Wet hands (correct)

    • 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?

    <p>Cleaning is free of dirt and debris, Sanitizing is free of germs</p> Signup and view all the answers

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

    <p>Top shelf</p> Signup and view all the answers

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

    <p>135-70 degrees within 2 hours and 70 to below 41 degrees within an additional 4 hours</p> Signup and view all the answers

    What is the recommended duration for scrubbing hands during handwashing?

    <p>10-15 seconds</p> Signup and view all the answers

    Scrubbing vigorously is the last step in the handwashing process.

    <p>False</p> Signup and view all the answers

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

    <p>Reject the flour and return it to the supplier</p> Signup and view all the answers

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

    <p>False</p> Signup and view all the answers

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

    <p>False</p> Signup and view all the answers

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

    <p>False</p> Signup and view all the answers

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

    <p>False</p> Signup and view all the answers

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

    <p>Foods must be cooled from 135-70 degrees = 2 hours Foods must be cooled from 70 degrees to below 41 degrees = 4 hours</p> Signup and view all the answers

    Match the following items with their correct refrigerator shelf location:

    <p>Raw poultry = Bottom shelf Ready to Eat (RTE) food = Top shelf Fresh fish = Second shelf Round beef = Fourth shelf</p> Signup and view all the answers

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

    <p>Raw beef = Red board Cooked chicken = Brown board Carrot = Green board</p> Signup and view all the answers

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

    <p>Chicken = 165 degrees F Ground Beef = 155 degrees F Fish = 145 degrees F Pork = 145 degrees F</p> Signup and view all the answers

    What does FATTOM stand for in relation to bacterial growth?

    <p>Food, Acidity, Time, Temperature, Oxygen, Moisture</p> Signup and view all the answers

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

    <p>4 hours</p> Signup and view all the answers

    Where does the whole roast go on in the refrigerator?

    <p>Third shelf</p> Signup and view all the answers

    What is the purpose of the 2 Stage Cooling Method?

    <p>To cool cooked food to safe temperatures</p> Signup and view all the answers

    What is the difference between Cleaning and Sanitizing?

    <p>Cleaning is free of dirt, sanitizing is free of germs</p> Signup and view all the answers

    What is the safest way to thaw out frozen food?

    <p>Refrigerator thawing</p> Signup and view all the answers

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

    <p>Cutting carrots with the same knife used to cut raw chicken</p> Signup and view all the answers

    What does a HACCP food safety system primarily focus on?

    <p>Potentially hazardous foods and how they are handled in the flow of food</p> Signup and view all the answers

    Where should foodservice cleaning chemicals be stored?

    <p>A cabinet away from food and food preparation storage areas</p> Signup and view all the answers

    What is a sign of a contaminated canned good?

    <p>Swelled top or bottom</p> Signup and view all the answers

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

    <p>Bacteria</p> Signup and view all the answers

    What is an example of physical contamination?

    <p>Hair</p> Signup and view all the answers

    Match the contamination examples to the correct hazard.

    <p>Biological = E coli, mold, virus Chemial = Toxins, bleach, sanitizer Physical = Fish bones, hair, cherry pits snoopy = Bow Bow</p> Signup and view all the answers

    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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    Description

    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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