Podcast
Questions and Answers
Time and Temperature Abuse happens when:
Time and Temperature Abuse happens when:
Foods are not held at the proper temperature or cooled properly
At which part of the flow of food is food safety the biggest concern?
At which part of the flow of food is food safety the biggest concern?
Throughout the entire flow of food
After touching the hair, scratching the skin or rubbing the face, a food service worker must:
After touching the hair, scratching the skin or rubbing the face, a food service worker must:
Wash their hands
Food service workers can use hand sanitizer in place of hand washing.
Food service workers can use hand sanitizer in place of hand washing.
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Food can be contaminated:
Food can be contaminated:
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Food contaminants include (select all that apply):
Food contaminants include (select all that apply):
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An example of a corrective action to time-temperature abuse is:
An example of a corrective action to time-temperature abuse is:
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Preventing time-temperature abuse can be done by:
Preventing time-temperature abuse can be done by:
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The correct concentration for a chlorine sanitizing solution is:
The correct concentration for a chlorine sanitizing solution is:
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Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply):
Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply):
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Study Notes
Time and Temperature Abuse
- Occurs when foods are not maintained at appropriate temperatures or are not cooled properly.
Food Safety in the Flow of Food
- Food safety is a concern at every step of the food flow, including purchasing, receiving, and storage.
- Proactive measures are essential to prevent contamination throughout the food handling process.
Hand Hygiene for Food Workers
- Food service workers must wash their hands after touching hair, scratching skin, or rubbing their face.
Hand Sanitizer Usage
- Hand sanitizer cannot replace hand washing under any circumstances.
Food Contamination Risks
- Food can be contaminated at any stage: growing, preparing, packaging, or plating.
- Contaminants include bacteria, pathogens, physical objects, and chemicals.
- Poor personal hygiene practices, such as inadequate hand washing or working while ill, contribute to food contamination.
Types of Food Contaminants
- Food contaminants are categorized into three main types: biological, physical, and chemical.
Corrective Actions for Time-Temperature Abuse
- A valid corrective action for time-temperature abuse includes reheating food that has been held below 135°F.
Preventing Time-Temperature Abuse
- Use a functional thermometer to monitor temperatures accurately.
- Maintain records of holding temperatures and times, making corrective actions as needed.
Chlorine Sanitizing Solution Concentration
- The correct concentration for a chlorine sanitizing solution ranges from 50 to 99 parts per million (ppm).
Cleaning and Sanitizing Protocols
- Food contact surfaces must be cleaned and sanitized every four hours during constant use.
- Clean and sanitize surfaces before preparing different foods and after any work stoppage that could lead to contamination.
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Description
Test your knowledge of food safety protocols with this ServSafe practice test. This quiz covers essential concepts such as time and temperature abuse and the critical points for maintaining food safety throughout the flow of food.
