Podcast
Questions and Answers
What must a manager do if a food worker at a bar was diagnosed with E.Coli and has not shown symptoms for a couple of days?
What must a manager do if a food worker at a bar was diagnosed with E.Coli and has not shown symptoms for a couple of days?
How long can a large container of potato salad be safely held without temperature control, as long as it does not exceed 70°F (21°C)?
How long can a large container of potato salad be safely held without temperature control, as long as it does not exceed 70°F (21°C)?
To prevent providing shelter for pests, how far above the floor should equipment be raised?
To prevent providing shelter for pests, how far above the floor should equipment be raised?
How far must tabletop equipment be raised if it is not sealed to the counter?
How far must tabletop equipment be raised if it is not sealed to the counter?
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Which symptom is a food worker required to report to his manager?
Which symptom is a food worker required to report to his manager?
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Where must the thermometer be placed when measuring the temperature of a casserole?
Where must the thermometer be placed when measuring the temperature of a casserole?
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What is a sign of a cockroach infestation?
What is a sign of a cockroach infestation?
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Where can utensils be stored?
Where can utensils be stored?
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Which confirmed food worker illness must a manager report to the regulatory authority?
Which confirmed food worker illness must a manager report to the regulatory authority?
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What is the minimum internal temperature that eggs must reach for at least 15 seconds when preparing them for hot holding?
What is the minimum internal temperature that eggs must reach for at least 15 seconds when preparing them for hot holding?
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What must a food worker remind customers to do at a self-service station?
What must a food worker remind customers to do at a self-service station?
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What is a requirement for handwashing sinks?
What is a requirement for handwashing sinks?
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Which confirmed food worker infection must a manager report to the regulatory authority?
Which confirmed food worker infection must a manager report to the regulatory authority?
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What temperature must roast beef reach for at least 4 minutes while cooking?
What temperature must roast beef reach for at least 4 minutes while cooking?
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What event would require a food worker to restock a pot of soup at a self-service station?
What event would require a food worker to restock a pot of soup at a self-service station?
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What must be located in, or immediately adjacent to, a toilet room in a food establishment?
What must be located in, or immediately adjacent to, a toilet room in a food establishment?
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How should a manager handle an employee who tells them he had diarrhea last night but is feeling better?
How should a manager handle an employee who tells them he had diarrhea last night but is feeling better?
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What must a food worker do immediately before cooling a large batch of chicken stir-fry?
What must a food worker do immediately before cooling a large batch of chicken stir-fry?
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Study Notes
Food Safety Regulations and Procedures
- Managers must restrict a food worker diagnosed with E.Coli until regulatory approval is obtained.
- Potato salad can be safely held without temperature control for up to six hours, as long as it does not exceed 70°F (21°C).
- Equipment should be raised at least 6 inches (15 cm) above the floor to prevent pest shelter.
- Tabletop equipment not sealed to the counter must be raised a minimum of 4 inches (10 cm).
Illness Reporting and Safety Protocols
- Food workers must report symptoms like an infected wound to their manager.
- When measuring cooking temperature for casseroles, thermometers should be placed in several areas for accuracy.
- Signs of a cockroach infestation include strong oily smells.
Storage and Health Regulations
- Utensils should only be stored in food preparation areas; never in restrooms or locker rooms.
- Managers are required to report confirmed food worker illnesses such as Shigella to regulatory authorities.
- Eggs that will be hot held for service must reach a minimum internal temperature of 155°F (68°C) for at least 15 seconds.
Self-Service and Handwashing Requirements
- Customers must be reminded to use clean dishes each time they get food at self-service stations.
- Handwashing sinks in food establishments must have a sign reminding workers to wash their hands.
Confirmed Infections and Cooking Temperatures
- Infected food workers must report illnesses like Hepatitis A to managers.
- Roast beef must reach an internal temperature of 145°F (63°C) for a minimum of 4 minutes during cooking.
Restocking Procedures and Facilities
- A pot of soup at a self-service station must be restocked if the handle of the soup ladle falls in.
- A handwashing sink must be located in or adjacent to a toilet room in food establishments.
Employee Exclusion and Cooling Procedures
- Employees who exhibit symptoms like diarrhea must be excluded from working with ready-to-eat foods until symptoms have resolved for 24 hours.
- Before cooling partially cooked chicken stir-fry, the food must be hot-held for two hours.
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Description
Test your knowledge on food safety regulations and protocols with these informative flashcards. Each card presents a scenario related to food safety, allowing you to assess your understanding of the responsibilities of food workers and managers. Perfect for anyone looking to improve their food safety knowledge.
