Podcast
Questions and Answers
You must stay home from work if you have which of the following symptoms?
You must stay home from work if you have which of the following symptoms?
Which of the following actions would help prevent physical hazards?
Which of the following actions would help prevent physical hazards?
Remove objects that can choke, gag, cut, or otherwise injure a customer.
A waiter at a restaurant has diarrhea. What should happen?
A waiter at a restaurant has diarrhea. What should happen?
Send them home.
Which person is most likely to be infected when exposed to foodborne pathogens?
Which person is most likely to be infected when exposed to foodborne pathogens?
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What should food workers use to prevent cross-contamination with ready-to-eat foods?
What should food workers use to prevent cross-contamination with ready-to-eat foods?
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A food worker makes sandwiches using tuna salad prepared yesterday. How should the food worker label the sandwiches with a use-by date?
A food worker makes sandwiches using tuna salad prepared yesterday. How should the food worker label the sandwiches with a use-by date?
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Which population is considered highly susceptible?
Which population is considered highly susceptible?
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What is the minimum hot holding temperature requirement for hot dogs?
What is the minimum hot holding temperature requirement for hot dogs?
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Where may food workers drink from an uncovered cup during work?
Where may food workers drink from an uncovered cup during work?
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A food worker is pouring sanitizing solution into spray bottles. What should the food worker do when he is done?
A food worker is pouring sanitizing solution into spray bottles. What should the food worker do when he is done?
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How should food workers deter pests from outdoor dumpsters?
How should food workers deter pests from outdoor dumpsters?
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A food worker has safely cooled a large pot of soup to 70 degrees (21 Cel) within 2 hours. What temperature must the soup reach in the next 4 hours to be cooled properly?
A food worker has safely cooled a large pot of soup to 70 degrees (21 Cel) within 2 hours. What temperature must the soup reach in the next 4 hours to be cooled properly?
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A food worker vomits a few hours before he is scheduled to work, but he feels better in time for his shift. When he arrives at work, he is assigned to scoop ice cream for customers. What hazard is most likely to contaminate the ice cream he serves?
A food worker vomits a few hours before he is scheduled to work, but he feels better in time for his shift. When he arrives at work, he is assigned to scoop ice cream for customers. What hazard is most likely to contaminate the ice cream he serves?
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A food worker has finished organizing the fridge and returns to the kitchen. What must he do before slicing bread?
A food worker has finished organizing the fridge and returns to the kitchen. What must he do before slicing bread?
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A food worker needs to thaw a package of ground beef. Which thawing method should the food worker use?
A food worker needs to thaw a package of ground beef. Which thawing method should the food worker use?
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Where are you allowed to wash your hands?
Where are you allowed to wash your hands?
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What should food workers use to touch food from display cases?
What should food workers use to touch food from display cases?
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When must the cleaning step occur when cleaning and sanitizing in a three-compartment sink?
When must the cleaning step occur when cleaning and sanitizing in a three-compartment sink?
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A food worker is cooking vegetables that will be hot held. What internal temperature must the vegetables reach while cooking?
A food worker is cooking vegetables that will be hot held. What internal temperature must the vegetables reach while cooking?
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What is the correct order of steps for cleaning and sanitizing utensils by hand?
What is the correct order of steps for cleaning and sanitizing utensils by hand?
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What is the maximum cold holding temperature allowed for pasta salad?
What is the maximum cold holding temperature allowed for pasta salad?
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A food worker is preparing sandwiches. What should she wear to avoid contaminating the sandwiches?
A food worker is preparing sandwiches. What should she wear to avoid contaminating the sandwiches?
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Which symptom must you report to your manager?
Which symptom must you report to your manager?
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A food establishment has a history of cockroach infections. What sign of cockroach infestation might food workers notice?
A food establishment has a history of cockroach infections. What sign of cockroach infestation might food workers notice?
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A food worker is cooking whole chicken breasts. What is the minimum internal temperature that the chicken must reach?
A food worker is cooking whole chicken breasts. What is the minimum internal temperature that the chicken must reach?
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Where may a food worker eat during a break at work?
Where may a food worker eat during a break at work?
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A food worker has prepared a large pot of rice that must be cooled. How should the food worker cool the rice safely?
A food worker has prepared a large pot of rice that must be cooled. How should the food worker cool the rice safely?
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A food worker reheats fried rice for hot holding. After an hour, he measures the temperature at 167. What should he do next?
A food worker reheats fried rice for hot holding. After an hour, he measures the temperature at 167. What should he do next?
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How should food workers prevent physical food hazards from injuring customers?
How should food workers prevent physical food hazards from injuring customers?
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How long can a food worker perform one task before needing to change gloves?
How long can a food worker perform one task before needing to change gloves?
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Study Notes
Food Safety and Personal Hygiene
- Stay home if experiencing diarrhea and vomiting to prevent spreading illness.
- Send home any food worker displaying symptoms like diarrhea.
Cross-Contamination Prevention
- Use single-use gloves when handling ready-to-eat foods to avoid cross-contamination.
- Food workers must wash hands and change gloves after returning from tasks like organizing the fridge.
Foodborne Pathogens
- High school students are considered a highly susceptible population to foodborne pathogens.
Safe Food Handling Temperatures
- The minimum hot holding temperature for hot dogs is 145°F.
- Cook vegetables intended for hot holding to an internal temperature of at least 135°F.
- Whole chicken must reach a minimum internal temperature of 165°F during cooking.
- For safe cooling, large pots of soup must reach 41°F within 4 hours after cooling to 70°F in 2 hours.
Food Storage and Labeling
- Label sandwiches made from tuna salad prepared the previous day with a 7-day use-by date.
- Maintain pasta salad at a maximum cold holding temperature of 41°F.
Proper Use and Cleaning of Utensils
- Use serving tongs to handle food from display cases.
- Clean and sanitize utensils in a three-compartment sink starting with rinse, then sanitize, and finally air dry.
Pest Control and Maintenance
- To deter pests around outdoor dumpsters, keep the surrounding area clean.
- Signs of cockroach infestation include a strong, oily odor in food establishments.
Employee Breaks and Eating Policies
- Food workers may consume meals in designated areas like outdoor dining or break areas.
- Food workers must not drink from uncovered cups except in the break area.
Effective Thawing Methods
- Thaw packages of ground beef in a bowl of cold water for safe preparation.
Food Handling Guidelines
- A food worker must change gloves at least every 4 hours or when switching tasks to maintain hygiene.
- After cooking fried rice for hot holding, it should be immediately placed on hot-holding equipment after reaching safe temperatures.
Hygiene Outfits and Complaints
- Food workers should wear hair nets and single-use gloves to prevent contamination during food preparation.
- Symptoms that must be reported to management include sensitivity to light (potential indicator of illness).
Summary of Best Practices
- Regularly monitor food temperatures to ensure safety.
- Always prioritize personal hygiene to reduce risk of foodborne illnesses.
- Remove physical hazards, such as bones and pits, from food to ensure customer safety.
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Description
These flashcards are designed for UT Foodhandler training, focusing on crucial health and safety guidelines that food handlers should know. You'll study symptoms, preventive measures, and actions to take when health issues arise among staff. Master these essentials to ensure a safe dining experience.
