Sanitation Test Study Guide 2022 KEY.docx

Sanitation Test Study Guide 2022 KEY Name ___________________________________ Date _______________Block___________ Potentially hazardous foods must be kept out of the temperature danger zone, which is_____41__ degrees F to ___135____ degrees F. What method is the safest way to thaw out frozen food?...

Sanitation Test Study Guide 2022 KEY Name ___________________________________ Date _______________Block___________ Potentially hazardous foods must be kept out of the temperature danger zone, which is_____41__ degrees F to ___135____ degrees F. What method is the safest way to thaw out frozen food? ____refrigerator______ Which of the following microorganisms is responsible for causing the most foodborne illnesses? viruses molds parasites bacteria Which of the following is an example of cross-contamination? cooling large stock pots of hot food in refrigerator storage units cooking foods to temperatures below 135 degrees F thawing frozen food at room temperature cutting carrots with the same knife used to cut raw chicken A HACCP food safety system focuses primarily on : employee habits and actions on the job potentially hazardous foods and how they are handled in the flow of food. the flow of food for all dry goods and chemicals purchased and received the clean and sanitary conditions of the restaurant Foodservice cleaning chemicals should be stored in: refrigerators dry food storage areas food storage containers in a cabinet away from food and food preparation storage areas Which of the following is a sign of a contaminated canned good? torn label swelled top or bottom dirt on top of the can dust on top of the can 8. What is the first step in the flow of food? storing preparing receiving cooking 9. What is the correct order for cleaning and sanitizing food-contact surfaces? rinse, sanitize, wash wash, sanitize, rinse wash, rinse, sanitize rinse, sanitize, dry 10. Hot food can be put directly into the refrigerator for cooling. True or False 11. All foods have a MINIMUM internal temperature at which they must be cooked. Please list the correct temperature of the following foods in the blank: Chicken ___165_____ degrees F Ground Beef __155__ degrees F Fish __145____ degrees F Pork _145___ degrees F 12. The time during the preparation process that potentially hazardous foods can safely remain at temperatures in the temperature danger zone for no more than ___4__ hours. 13. What are the three types of hazards and give an example of each: 1.___physical______________Example:_bug, hair, bandage, glass_____________ 2._ chemical_____________Example:___toxins, bleach, sanitizers,_________________ 3. ___biological_____________ Example:_salmonella, e.coli, yeast, mold________________ 14. Define FATTOM (Words and Definition)? The 6 conditions bacteria need to grow: FOOD ACIDITY TIME TEMPERATUE OXYGEN MOISTURE Place the appropriate foods on the correct color cutting board by writing the name of the food in the blank by the correct color board. Raw Chicken Raw Beef Fresh Fish Carrot Bread Cooked Chicken 15. __ Fresh Fish _____Blue board 16.___ Raw Chicken _____ Yellow board 17. ____ Bread _________ White board 18. ____ Carrot _________ Green board 19.____ Raw Beef _______Red board 20.____ Cooked Chicken ___ Brown board Put the Steps To Hand Washing in the correct order by placing a “1” by the first step and so on. 21.____3____ Scrub vigorously 22. ____5___ Dry with single use paper towel 23. ____1___ Wet hands 24. ____2___ Apply soap 25._____4___ Rinse 26. In the 2 Stage Cooling Method, foods must be cooled from 135-70 degrees within __2____ hours and 70 degrees to below 41 degrees within an additional ___4___ hours. 27. What is FIFO (First in First out)? Method of stock rotation where oldest items are used first. 28. What is the difference between Cleaning and Sanitizing? Clean is free of dirt and debree, Sanitizing is free of germs 29. How many seconds do you scrub your hands during handwashing? __10-15_______ 30. What shelf does raw poultry go on in the refrigerator? ___________bottom_____________ 31. What shelf does Ready to Eat (RTE) food go on in the refrigerator? _____top___________ 32. What shelf does fresh fish go on in the refrigerator? ________second________________ 33. What shelf does round beef go on in the refrigerator? _________fourth_____________ 34. What shelf does the whole roast go on in the refrigerator? ______third_________________ 35. What should be done with a package of flour that is received with signs of dampness on the bag? A. Reject the flour and return it to the supplier B. Accept the flour and place in dry storage C. Dry the bag thoroughly before use D. Store the bag in a cooler at 41 degrees or lower