Questions and Answers
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?
Signup and view all the answers
Where does Ready to Eat (RTE) food go on in the refrigerator?
Signup and view all the answers
What is the required temperature range for the 2 Stage Cooling Method?
Signup and view all the answers
What is the recommended duration for scrubbing hands during handwashing?
Signup and view all the answers
Scrubbing vigorously is the last step in the handwashing process.
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?
Signup and view all the answers
In the 2 Stage Cooling Method, foods must be cooled from 135-70 degrees within 5 hours.
Signup and view all the answers
FIFO (First in First out) refers to a method of stock rotation where newest items are used first.
Signup and view all the answers
Ready to Eat (RTE) food should be placed on the bottom shelf in the refrigerator.
Signup and view all the answers
Fresh fish should be placed on the third shelf in the refrigerator.
Signup and view all the answers
Match the steps of the 2 Stage Cooling Method with their respective time limits:
Signup and view all the answers
Match the following items with their correct refrigerator shelf location:
Signup and view all the answers
Match the food items with their respective cutting board color for safety purposes:
Signup and view all the answers
Match the food item with its correct minimum internal cooking temperature:
Signup and view all the answers
What does FATTOM stand for in relation to bacterial growth?
Signup and view all the answers
What is the maximum duration that potentially hazardous foods can stay in the temperature danger zone?
Signup and view all the answers
Where does the whole roast go on in the refrigerator?
Signup and view all the answers
What is the purpose of the 2 Stage Cooling Method?
Signup and view all the answers
What is the difference between Cleaning and Sanitizing?
Signup and view all the answers
What is the safest way to thaw out frozen food?
Signup and view all the answers
Which of the following is an example of cross-contamination?
Signup and view all the answers
What does a HACCP food safety system primarily focus on?
Signup and view all the answers
Where should foodservice cleaning chemicals be stored?
Signup and view all the answers
What is a sign of a contaminated canned good?
Signup and view all the answers
Which of the following microorganisms is responsible for causing the most foodborne illnesses?
Signup and view all the answers
What is an example of physical contamination?
Signup and view all the answers
Match the contamination examples to the correct hazard.
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
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Prepare for your sanitation test with this study guide. Test your knowledge on food safety practices, temperature danger zones, and foodborne illness causes.
