Food Safety is Important
What is considered as a cross-contamination?
A. Food to food
B. Equipment to food
C. People to food
D. All of the above
D. All of the above: food to food, equipment to food, people to food
When should gloves be changed?
A. the food handler has been working with raw ground beef for an hour
B. the food handler is working with raw seafood at temperatures above 41°F
C. the food handler is preparing raw chicken on a yellow cutting board
D. all of these
D. All of these.
How is food rotated in storage?
Check the use by or expiration date, stire food in first-in, first-out (FIFO) order, and use the food stored in the front first
Ice should be handled using
A scoop
Food contact surfaces must be washed, rinsed, and sanitized when?
A. After each use
B. At least four hour intervals
C. After a task that has been interrupted
D. All of the above
D. After each use, anytime you begin working on another type of food, after a task that has been interrupted, at least 4 hour intervals
What is considered as a chemical food hazard?
A. Metal
B. Sanitizers
C. Bacteria
B. Sanitizers.
How do you cover wounds?
A. Cover the wound with an impermeable cover and wear a single-use glove.
B. Cover the wound with an impermeable cover and limit contact with food.
C. Wash hands and bandage the wounds with an impermeable cover.
D. Apply ointment and bandage the wound with an impermeable cover.
A. Cover the wound with an impermeable cover and wear a single-use glove.
What temp is considered the danger zone?
41-135F
What is an example to prevent cross-contamination?
Wash your hands, use separate equipment, clean and sanitize all work surfaces, change out gloves when needed, etc.
Where should towels used for wiping up food spills be stored when they are not in use?
A. In an empty bucket
B. On the counter
C. In sanitizing solution
D. With the other towels
C. towels used for wiping up food spills should be stored in a sanitizing solution when they are not in use.
What is considered a biological food hazard?
A. Molds
B. Allergens
C. Glass
A. Molds.
When should antiseptics be used?
A. After hand-washing
B. Before hand-washing
C. Instead of hand-washing
A. After hand washing, but not in the place of hand washing
What temperature should cold foods be held?
41F is good for most
Name 3 examples of the big nine allergens
Milk, eggs, fish, peanuts, soy, wheat, shellfish, tree nuts, sesame
The final sanitizing rinse for mechanical dishwashing machines that use hot water to sanitize must be maintained at or above
180F
What are 3 types of hazards that can make food unsafe?
A. Biological, environmental, and chemical
B. Biological, chemical, and sanitary
C. Chemical, physical, and environmental
D. Chemical, physical, and biological
D. Chemical, physical, and biological
When should single-use gloves be the most important to use?
A. When washing produce
B. When handling ready-to-eat food
C. When handling ready-to-eat ingredients for a dish that will be cooked to the correct temperature.
B. When handling ready-to-eat food.
What is the necessary cooking temperature for ground meat?
155F
How far off the floor should food and non-food items be stored?
At least six inches (15 cm)
If an item is in constant use, how often must it be cleaned and sanitized?
Every 4 hours, at minimum items in constant use should be cleaned and sanitized every four hours
What is the problem this could cause: Leaving raw chicken breast on a prep table?
A- time-temperature abuse
B- poor personal hygiene
C- cross-contamination
D- poor cleaning
A. Time-temperature abuse
True or False?
You must always wash your hands before putting in disposable gloves and after removing them.
True.
What is the reheating temperature?
165F and left out for 2 hours
How should food be stored in the refrigerator?
Top to bottom order based on minimum internal cooking temperature
Where should sanitizing solutions occur when manually washing dishes in a three-compartment sink?
The third sink. The first sink should be used to wash items, the second to rinse them, and the third to sanitize.