Podcast
Questions and Answers
Pathogens are likely to grow well in a meat stew that is?
Pathogens are likely to grow well in a meat stew that is?
between 41°F and 135°F (5°C and 57°C)
Which is a TCS food?
Which is a TCS food?
sprouts
Cut melons should be stored at what internal temperature?
Cut melons should be stored at what internal temperature?
41 degrees F (5 C) or lower
Why are preschool-age children at a higher risk for foodborne illnesses?
Why are preschool-age children at a higher risk for foodborne illnesses?
What is one factor that affects the growth of bacteria in food?
What is one factor that affects the growth of bacteria in food?
Using one set of cutting boards for raw poultry and another set for ready-to-eat food reduces the risk of?
Using one set of cutting boards for raw poultry and another set for ready-to-eat food reduces the risk of?
Peanuts and soy products are two possible food items that can be dangerous for people with?
Peanuts and soy products are two possible food items that can be dangerous for people with?
Wheezing and hives are symptoms of?
Wheezing and hives are symptoms of?
A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
How often must you check the temperature of hot food that is being held with temperature control?
How often must you check the temperature of hot food that is being held with temperature control?
Which action could contaminate food at a self-service area?
Which action could contaminate food at a self-service area?
Which food item may be handled with bare hands?
Which food item may be handled with bare hands?
When preparing to wash dishes in a three-compartment sink, what is the first task?
When preparing to wash dishes in a three-compartment sink, what is the first task?
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the?
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the?
Flashcards
Pathogen growth temperature
Pathogen growth temperature
Temperature range where pathogens thrive in food.
TCS food example
TCS food example
A food that requires time and temperature control for safety.
Cut melon storage temperature
Cut melon storage temperature
The safe storage temperature for cut melons.
Why are young children at higher risk?
Why are young children at higher risk?
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Acidity's role in bacterial growth
Acidity's role in bacterial growth
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Separate cutting boards prevent
Separate cutting boards prevent
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Peanuts and soy cause
Peanuts and soy cause
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Symptoms of food allergies
Symptoms of food allergies
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Lasagna throw-out time
Lasagna throw-out time
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Frequency of temperature checks
Frequency of temperature checks
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Reusing plates contaminates
Reusing plates contaminates
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Handling food with bare hands
Handling food with bare hands
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First step in three-compartment sink dishwashing
First step in three-compartment sink dishwashing
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Labeling spray bottles with
Labeling spray bottles with
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Study Notes
Pathogens and Food Safety
- Pathogens thrive in meat stews at temperatures between 41°F and 135°F (5°C and 57°C).
- TCS (Time/Temperature Control for Safety) foods include items like sprouts.
Food Storage Guidelines
- Cut melons must be stored at an internal temperature of 41°F (5°C) or lower to prevent bacterial growth.
Vulnerable Populations
- Preschool-age children are at higher risk for foodborne illnesses due to underdeveloped immune systems.
Factors Influencing Bacterial Growth
- Acidity is a crucial factor that impacts bacteria growth in food.
Cross-Contamination Prevention
- Using separate cutting boards for raw poultry and ready-to-eat foods significantly reduces cross-contamination risks.
Food Allergies
- Peanuts and soy are common allergens that can pose danger to individuals with food allergies.
- Symptoms of food allergies include wheezing and hives.
Food Holding Regulations
- A lasagna removed from hot-holding at 11:00 am must be discarded by 3:00 pm to ensure safety.
Temperature Monitoring
- Check the temperature of hot-held food at least every 4 hours to maintain safety.
Self-Service Area Contamination Risks
- Allowing customers to reuse plates can contaminate food in self-service areas.
Food Handling Practices
- It is acceptable to handle chopped potatoes for soup with bare hands, as they are not considered ready-to-eat foods.
Dishwashing Protocol
- The first task when preparing to wash dishes in a three-compartment sink is cleaning and sanitizing the sinks and drain boards.
Sanitizer Use
- When transferring sanitizer to a spray bottle, it must be clearly labeled with the common name of the chemical for safety.
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