Podcast
Questions and Answers
Why is it important for you to rinse fruit and vegetables?
Why is it important for you to rinse fruit and vegetables?
To remove some of the bacteria and dirt.
What is the correct way to do cleaning and sanitizing?
What is the correct way to do cleaning and sanitizing?
Wash, rinse, sanitize.
What is the correct cooling procedure you must use for hot foods such as soup?
What is the correct cooling procedure you must use for hot foods such as soup?
Put the soup in a pan 2' deep and into the refrigerator uncovered.
What is the best way to know if a refrigerator is keeping potentially hazardous food (PHF) at or below 41°F?
What is the best way to know if a refrigerator is keeping potentially hazardous food (PHF) at or below 41°F?
Who is the most important person to prevent foodborne illness?
Who is the most important person to prevent foodborne illness?
What is the correct way that you can rinse fresh fruit and vegetables?
What is the correct way that you can rinse fresh fruit and vegetables?
What is the best way to stop bare hand contact with foods that are ready-to-eat?
What is the best way to stop bare hand contact with foods that are ready-to-eat?
How do you know that meat is cooked to the correct temperature?
How do you know that meat is cooked to the correct temperature?
You cannot work with food or beverage if you have:
You cannot work with food or beverage if you have:
If you are not a cook, do you need to know how to use a food thermometer?
If you are not a cook, do you need to know how to use a food thermometer?
What do you need to wash your hands?
What do you need to wash your hands?
Which one of the following can make people sick?
Which one of the following can make people sick?
How do you know if reheated food is OK to serve?
How do you know if reheated food is OK to serve?
Why do you stay home from work if you are sick with diarrhea or vomiting?
Why do you stay home from work if you are sick with diarrhea or vomiting?
Which of the following would most likely cause cross-contamination?
Which of the following would most likely cause cross-contamination?
If you just cut raw meat with a knife and cutting board and want to cut lettuce, what do you do to prevent cross-contamination?
If you just cut raw meat with a knife and cutting board and want to cut lettuce, what do you do to prevent cross-contamination?
How cold do you need to keep potentially hazardous food (PHF) to slow the growth of bacteria?
How cold do you need to keep potentially hazardous food (PHF) to slow the growth of bacteria?
If the manager, owner, or other person in charge (PIC) is not at work, do you need to use good food safety habits?
If the manager, owner, or other person in charge (PIC) is not at work, do you need to use good food safety habits?
What is the best thing you can do to prevent bacteria from infecting others?
What is the best thing you can do to prevent bacteria from infecting others?
Why should you cool potentially hazardous food (PHF) quickly?
Why should you cool potentially hazardous food (PHF) quickly?
Which food do you need to cook to at least 165°F?
Which food do you need to cook to at least 165°F?
What must you do to keep bacteria from growing on potentially hazardous food (PHF)?
What must you do to keep bacteria from growing on potentially hazardous food (PHF)?
When putting raw meat in a refrigerator, it is most important to put it:
When putting raw meat in a refrigerator, it is most important to put it:
If you don't know how long a potentially hazardous food (PHF) has been stored at room temperature, you should:
If you don't know how long a potentially hazardous food (PHF) has been stored at room temperature, you should:
Why can't you touch ready-to-eat foods like sandwiches with your bare hands?
Why can't you touch ready-to-eat foods like sandwiches with your bare hands?
Your equipment such as chafing dishes, steam tables and rice cookers need to keep hot foods at _____ or hotter.
Your equipment such as chafing dishes, steam tables and rice cookers need to keep hot foods at _____ or hotter.
At what temperature do you need to keep hot foods like fried chicken or soup?
At what temperature do you need to keep hot foods like fried chicken or soup?
Why do you keep cooked potentially hazardous food (PHF) such as cooked vegetables or fried chicken hot above 135°F until served?
Why do you keep cooked potentially hazardous food (PHF) such as cooked vegetables or fried chicken hot above 135°F until served?
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Study Notes
Food Safety Practices
- Rinse fruits and vegetables to eliminate bacteria and dirt.
- Correct cleaning and sanitizing involves a three-step process: wash, rinse, sanitize.
- For cooling hot foods, place them in a shallow pan (2 inches deep) and refrigerate uncovered.
Temperature Control
- Use a food thermometer to ensure potentially hazardous food (PHF) is kept at or below 41°F.
- The optimal internal temperature for reheated food is over 165°F in less than 2 hours.
- Keep hot foods like fried chicken at 135°F or higher to prevent bacterial growth.
Personal Hygiene and Illness
- Individuals with diarrhea or vomiting should not handle food or beverages.
- Workers must practice good food safety habits, regardless of management presence.
- Frequent hand washing and avoiding bare hand contact with ready-to-eat foods helps prevent contamination.
Cooking and Preparation Guidelines
- Test meat with a food thermometer to confirm it has reached the proper cooking temperature (e.g., chicken must be cooked to 165°F).
- Avoid cross-contamination by sanitizing cutting boards and utensils after handling raw meat before touching other foods.
Storage and Waste Management
- Store raw meat below ready-to-eat foods in the refrigerator to prevent contamination.
- Dispose of potentially hazardous food that has been stored at room temperature for unknown durations.
Food Handling Essentials
- Wash hands using warm running water, soap, and paper towels.
- Always check food temperatures with a thermometer to ensure food safety.
Contamination Awareness
- Understand that undercooked poultry can lead to foodborne illnesses.
- Bare hands can transfer germs to ready-to-eat foods, necessitating gloves or utensils for handling.
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