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?
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?
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?
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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?
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Where can utensils be stored?
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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?
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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?
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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?
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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?
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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?
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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.
