Temp Control
The Temperature Danger Zone.
Btwn 41°F - 135°F where bacteria and pathogens grows well
Biggest food safety risk when a food handler wears dirty clothes to work
This is the spreading of contaminants or bacteria from one food or surface to another food or surface.
Cross Contamination
YES or NO! Sanitizers work best when items are sanitized for the right amount of time
YES!
(the specific amount of time depends on the sanitizer solution being used)
This is a disease transmitted to PEOPLE through FOOD
Foodborne illness
24 hours
plain metal ring
Dicing onions on the same cutting board used for slicing raw beef can cause this
cross-contamination
What Pests may carry in a food establishment that can cause food bourne illness.
pathogens
Which item must be cleaned & sanitized?
- Dishwasher rack
- Butcher knife
- Oven Door
- Light cover
Butcher Knife
The only way to ensure you have cooked something to the correct temp is to check it with a ______?
thermometer
(that has been washed, rinsed, sanitized and allowed to air dry)
YES or NO! It is acceptable for a food handler to rinse hands in the sanitizing compartment of the 3-compartment sink.
NO! Food handler's should use only a handwashing sink
After using gloves to prepare raw meat, this is what a food worker should do to prevent cross-conntamination before starting a new task
Discard gloves, wash hands, and put on new gloves
The proper order of steps when using a 3-compartment dishwashing sink
(Hint: there are 4 steps)
wash, rinse, sanitize, and air dry
Who are considered "Highly Susceptible Populations" (i.e. special care required when prepping food for them)
under 5 yrs old, over 65 and immunocompromised
This is how food handlers can reduce bacteria to safe levels when prepping vegetables for hot holding.
Cook the vegetables to the correct internal temperature
(which, FYI, is 135 degrees!)
During handwashing, food handlers should scrub hands and arms and thoroughly underneath __________
fingernails
When starting a new task, what is the correct way to use gloves?
Wash hands before putting them on
When washing tableware in a 3-compartment sink, the water temp should be at least _______
110 degrees F
When not in use, a cleaning towel used to wipe up spills on the counter should be stored here
In sanitizer solution
YES or NO! Is Fish or a roast held at 125 degrees F in the Danger Zone?
YES
(Danger zone is 41-135 degrees which is the range that allows bacteria to grow well
After appying soap to wash hands a food handler should scrub for how many seconds?
10-15 seconds
(scrubbing for any less than 10 seconds would be WRONG)
To prevent cross contamination, ready-to-eat foods should be stored on which shelf?
TOP SHELF
(you would NEVER store a pan of raw poultry above sliced raw carrots in the fridge)
This is the preferred method of drying dishes. (Towel dry or air dry?)
AIR DRY
what should a food handler do if a cutting board is scratched and chipped?
set it aside and tell Manager or Person In Charge