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Questions and Answers
What is the proper way to store food?
What is the proper way to store food?
- Use old chemical containers to store food
- Store raw and ready to eat food together
- Store food in order from top to bottom: ready to eat food, seafood, cold cuts, beef and pork, ground meat, ground fish, ground poultry (correct)
- Store food in designated areas away from walls and 6 inches above ground (correct)
It is acceptable to prep raw meat and ready to eat food at the same time.
It is acceptable to prep raw meat and ready to eat food at the same time.
False (B)
Which of the following should you do in self-service areas?
Which of the following should you do in self-service areas?
- Allow customers to refill their dirty dishes
- Serve ice that was used to keep food cold
- Keep food under sneeze guards (correct)
- Provide separate utensils for each item (correct)
What should you do when serving food?
What should you do when serving food?
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Store utensils and equipment that touches food at least __ inches off the floor.
Store utensils and equipment that touches food at least __ inches off the floor.
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Chemicals can be stored next to food if they are in original containers.
Chemicals can be stored next to food if they are in original containers.
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What should you do if cross-contamination occurs?
What should you do if cross-contamination occurs?
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What does cross-contact refer to?
What does cross-contact refer to?
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You should serve food with potential allergens to a customer without informing them.
You should serve food with potential allergens to a customer without informing them.
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What should be done if a customer has a severe allergic reaction?
What should be done if a customer has a severe allergic reaction?
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Study Notes
Storing Food
- Store food in designated areas, at least 6 inches above ground and away from walls.
- Cover or wrap food before storage to prevent contamination.
- Never use containers that held chemicals for storing food.
- Separate raw and ready-to-eat foods, arranging stored items from ready-to-eat on top to raw meats at the bottom.
Food Preparation
- Clean workstations, equipment, and cutting boards before preparing food.
- Avoid cross-contact between ready-to-eat food and raw meat.
- Prepare raw meat, seafood, and poultry at different times than ready-to-eat foods.
- Sanitize work areas and equipment between different products.
- Soak items separately; refrigerate cut melons, tomatoes, and leafy greens at or below 41°F.
Self-Service Areas
- Label all food items clearly in self-service areas.
- Provide separate utensils for each food item to avoid cross-contamination.
- Ensure food is protected by sneeze guards.
- Prevent customers from refilling dirty dishes or using used utensils.
- Never serve ice that was used to chill food or beverages.
Serving Food
- Avoid touching food-contact surfaces when serving dishes.
- Hold plates by the edges and glasses by the middle to maintain hygiene.
- Use trays when carrying stacked glasses.
- Handle ready-to-eat food with utensils, gloves, or deli sheets instead of bare hands.
- Keep serving utensils stored properly, with handles above the food rim to avoid contamination.
Storage Areas
- Maintain food-contact equipment and utensils at least 6 inches off the floor.
- Store glasses upside down on sanitized surfaces to prevent contamination.
- Position utensil handles facing up for easy access and cleanliness.
Storing Chemicals and Cleaning Supplies
- Chemicals should be stored in designated areas and original or labeled containers.
- Keep cleaning supplies and chemicals away from food to avoid cross-contamination.
- Dispose of chemicals according to their labels; mop water should be disposed of in service sinks, never toilets.
Cross-Contamination Response
- If cross-contamination occurs, isolate the contaminated item immediately.
- Follow management's instructions for handling the situation.
Food Allergies Management
- Prevent cross-contact by storing and handling foods carefully to keep allergens separate.
- Common allergens include milk, eggs, soy, fish, peanuts, tree nuts, crustaceans, and wheat.
- Practice good hygiene, including handwashing.
Cross-Contact Response
- Do not serve food that has been cross-contaminated.
- Set aside contaminated food and notify your manager for further action.
Allergic Reactions Protocol
- In case of severe allergic reactions, call local emergency services immediately.
- Inform the manager of the situation for proper response.
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