preventing contamination
What is the best way to avoid source contamination in the produce you purchase?
Purchase the produce from an approved supplier
You see a food worker eating french fries while making hambuger patties, what should you instruct this worker to do?
Eat only in designated areas like the break room or dining room
What is the correct temperature to heat chicken?
165 F
What is FIFO
First In First Out. items that come in first must be sold first
When must the linen in a basket of rolls that are served to a customer be replaced?
Between each customer/ each time the container is refilled
What do you need to respond effectively when a customer vomits in the dining room of your restaurant?
A cleanup kit and workers who are trained to use it.
When can a food worker use cloth gloves?
When working in a cold environment only when the food will be cooked. Must change gloves between each raw animal product. Never use cloth gloves with ready to eat food
What happens if cut melons are not held at an appropriate temperature?
Bacteria like salmonella spread and multiply
How many days after being frozen, must a TCS food be used by?
7 days
how should foods be stored in the fridge?
Highest cooking temperatures on the bottom. 1. Ready to eat food 2. raw whole meats 3. ground meat 4 raw poultry
What shoudl you do when a certain food has been recalled.
Label the food clearly so it won't be used
What should you do if the handle of the utensil at self service falls into the the food?
What are the two methods to calibrate a thermometer?
You put it at either ice point method or boiling point method
What are the 2 steps to taking temperature of a liquid such as soup?
Stir the soup to disperse heat evenly and then insert thermometer in the center.
What is the ratio/rule for thawing food in the fridge?
1 day of thawing for every 5 pounds
How must you receive live shellfish?
Live shellfish should always have the stock identification tags
When do you need to calibrate a food thermometer.
before each shift, anytime it is bumped or dropped, or as often as manufacturing instructions say
Name 3 TCS (Time temperature control for safetyfoods)
meat and meat products, fish, shellfish, eggs, dairy, creams/custards, soy, cooked vegetables of any kind, sliced melons, garlic in oil.
How shoudl you safely store utensils at self-service?
Keep the utensil in the food with the handle staying above the product at all times. Or water at temperature of 135F or hotter at all times.
True or false: Absorbent materials are ideal in a kitchen
False, because absorbent allows pathogens to enter and stay in the facility
When should you clean a thermometer?
When changing from checking temperature of vegetables to meat, dropping, etc
What is the proper temperature for cooked roasts?
145F for 4 minutes
What are the 6 factors that affect bacterial growth?
Food, Acidity, Time, temperature, Oxygen, and Moisture
Does the time that food is being thawed count toward the 7 day storage limit?
YES
What is the correct lighting in a kitchen in foot candles or lux?
50 foot candles, or 540 lux