Podcast
Questions and Answers
What can food contamination caused by pathogens on a food handler's body be controlled by?
What can food contamination caused by pathogens on a food handler's body be controlled by?
Good personal hygiene
What food items need time and temperature control for safety?
What food items need time and temperature control for safety?
Cut tomatoes
Uncovered lightbulbs may expose food to which type of hazard?
Uncovered lightbulbs may expose food to which type of hazard?
Chemical
Which is not required in a stocked handwashing station?
Which is not required in a stocked handwashing station?
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Which food is at a temperature that allows bacteria to grow well?
Which food is at a temperature that allows bacteria to grow well?
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Which is a sign of pests in an operation?
Which is a sign of pests in an operation?
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For thermometers to read temperatures correctly, they must be?
For thermometers to read temperatures correctly, they must be?
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Which activity is an example of poor personal hygiene?
Which activity is an example of poor personal hygiene?
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What is the best way to limit the growth of bacteria in food?
What is the best way to limit the growth of bacteria in food?
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Which is the correct order of the steps for cleaning and sanitizing?
Which is the correct order of the steps for cleaning and sanitizing?
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Which must be cleaned and rinsed but not sanitized?
Which must be cleaned and rinsed but not sanitized?
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How should a thermometer be dried after washing, rinsing, and sanitizing it?
How should a thermometer be dried after washing, rinsing, and sanitizing it?
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Which is a physical hazard?
Which is a physical hazard?
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Cross-contamination could be caused by caring?
Cross-contamination could be caused by caring?
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Which item does not have food contact surfaces?
Which item does not have food contact surfaces?
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Removing an apron before using the restroom is an example of?
Removing an apron before using the restroom is an example of?
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A food handler cleans up a spill. What should the food handler do next?
A food handler cleans up a spill. What should the food handler do next?
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When in constant use, food contact surfaces must be cleaned and sanitized at least every how many hours?
When in constant use, food contact surfaces must be cleaned and sanitized at least every how many hours?
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Which symptom must a food handler report to the person in charge?
Which symptom must a food handler report to the person in charge?
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During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath?
During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath?
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The handwashing sink may be used for washing hands and?
The handwashing sink may be used for washing hands and?
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A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergy?
A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergy?
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A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. To prevent cross-contamination, what should the food handler do?
A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. To prevent cross-contamination, what should the food handler do?
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A cutting board is washed in detergent and then rinsed. The cutting board is considered?
A cutting board is washed in detergent and then rinsed. The cutting board is considered?
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How many seconds should the entire handwashing process take?
How many seconds should the entire handwashing process take?
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A food handler washes his hands after using the restroom. This is an example of?
A food handler washes his hands after using the restroom. This is an example of?
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When should hand antiseptics be used?
When should hand antiseptics be used?
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How can a food handler identify food that has been contaminated with pathogens?
How can a food handler identify food that has been contaminated with pathogens?
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Which food is considered a TCS food?
Which food is considered a TCS food?
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Ready-to-eat TCS food must be marked with a date by which you must be sold, eaten, or thrown out if it will be held for longer than how many hours?
Ready-to-eat TCS food must be marked with a date by which you must be sold, eaten, or thrown out if it will be held for longer than how many hours?
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When washing tableware in a three-compartment sink, the water temperature should be at least?
When washing tableware in a three-compartment sink, the water temperature should be at least?
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How far off the floor does produce need to be?
How far off the floor does produce need to be?
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The three types of hazards that make food unsafe are?
The three types of hazards that make food unsafe are?
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Surfaces that touch food are called?
Surfaces that touch food are called?
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Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?
Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?
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Which is the correct order for handwashing?
Which is the correct order for handwashing?
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Which empty, cleaned, and sanitized container may not be used for storing food?
Which empty, cleaned, and sanitized container may not be used for storing food?
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It is important to cook food to high enough temperatures so that?
It is important to cook food to high enough temperatures so that?
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How can an operation prevent cross-contamination in self-service areas?
How can an operation prevent cross-contamination in self-service areas?
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A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to send John's pants?
A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to send John's pants?
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Storing toothpicks on shelves above food in storage can cause which type of contamination?
Storing toothpicks on shelves above food in storage can cause which type of contamination?
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Study Notes
Food Safety Practices
- Good personal hygiene controls food contamination from pathogens present on a food handler's body.
- Time and temperature control is essential for food items like cut tomatoes to prevent spoilage and safety issues.
Hazards and Contamination
- Uncovered lightbulbs pose a chemical hazard to food.
- Signs of pests include physical damages such as gnawing or holes in the establishment.
- Cross-contamination can occur through improper practices, such as handling drinking glasses by the rim.
Personal Hygiene Standards
- Hand washing stations must include soap and running water, but not hand lotion.
- Good personal hygiene practices involve removing aprons before using restrooms and proper handwashing techniques.
Cleaning and Sanitizing Procedures
- The correct sequence for cleaning and sanitizing is wash, rinse, sanitize, and air dry.
- Some surfaces, like walls, require cleaning and rinsing but do not need sanitization.
- Thermometers must be calibrated for accurate temperature readings and air dried after washing.
Bacterial Growth and Food Safety
- The "danger zone" for bacteria growth is between 40-140°F.
- Foods needing Time/Temperature Control for Safety (TCS) include items like sliced melons and anything that requires proper temperature management.
- Ready-to-eat TCS foods should be labeled with a date if not consumed within 24 hours.
Handwashing Guidelines
- The handwashing process should take at least 20 seconds, involving scrubbing under fingernails.
- Hand antiseptics should follow washing for further germ reduction.
Food Storage and Handling
- Food contact surfaces must be stored properly; for instance, towels used for cleaning should be placed in sanitizer solutions.
- Containers that have held cleaning chemicals, like a 5-gallon bucket of powdered sanitizer, should not be reused for food storage.
Temperature and Food Safety
- Sanitizing solutions should be at an appropriate temperature (minimum 110°F) for effectiveness, especially when washing tableware.
- Foods, particularly produce, should be stored at least 4 inches off the floor.
Awareness and Reporting
- Food handlers must report symptoms like diarrhea to management immediately.
- Identifying contaminated food is often impossible because pathogens can be undetectable by sight or smell.
Sneeze Guards and Cross Contamination Prevention
- In self-service areas, using sneeze guards is crucial for preventing cross-contamination.
- Proper food handling practices include using the correct tools, like an ice scoop, to avoid contamination from hands.
Conclusion
- Understanding the importance of personal hygiene, proper food handling, and safety protocols is crucial for preventing foodborne illnesses and ensuring safe food service practices.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on food safety and sanitation with these flashcards. This quiz covers key concepts from the ServSafe program, including personal hygiene and food handling practices. Ideal for those preparing for the ServSafe certification exam.
