Hygiene
What action should be performed in between switching gloves
What is handwashing.
The foodborne illness you can get from eating raw or undercooked chicken
What is Salmonella
I am getting ready to cut fresh vegetables for the beef stew but I can't find our green cutting board. I will just take the red board from the prep table and rinse it off. That should be okay because the vegetables will be cooked.
False!
What does BACTERICA mean?
What is living microorganisms that can spoil food and cause foodborne illness
Where should the ice scoop be stored in relation to the machine?
What is outside the machine in a designated container.
What can cross-contamination cause?
What is foodborne illness.
The temperature danger zone
What is 41-135 degrees
Asmira and I have to share a worktable. She is cutting raw fish and I am making cold sandwiches for the deli station. That's not a food safety problem because she uses a red cutting board and I am making my sandwiches on the white cutting board.
False! Never prepare raw and ready-to-eat foods side by side at a worktable.
How are Biological Contaminants?
What is Microorganisms, such as viruses, bacteria, parasites, and fungi
This should always be used when cutting foods with a sharp knife
What is a cutting glove?
Three items that need to be worn when coming in contact with food
What is hair nets, apron, and gloves?
The distance from the floor food should be stored in dry storage
What is 6 inches?
There is only one prep table in our small kitchen. The best way to keep raw meats, poultry, and seafood away from ready-to-eat is to prepare those items at different times
True
The end point temperature of cooked chicken
What is 165 degrees
Servsafe recommended amount of time to wash your hands for
What is 15-20 seconds?
After how many continuous hours must you change gloves?
What is 4
The required temperature of the freezer
What is zero degrees?
Serving utensils should always be placed directly in the food, with the handle out, not set on top of the food.
True
What are Chemical Hazards?
What is Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants and toxic metals, that leach from cookware and equipment
The best way to prevent cross contamination
What is purchase already prepared food?
According to servsafe, you are only allowed to wear this piece of jewlery
What is plain wedding band.
How should we store raw and ready-to-eat foods in the refrigerator? (Name the exact order from bottom to top: eggs, fresh produce, poultry, ground beef, seafood)
Poultry, Ground beef, seafood, eggs, fresh produce
There is already a large case of unwashed lettuce on the bottom shelf of our refrigerator. Now I don't have room to thaw the frozen ground beef on that shelf. But since the ground beef is on a sheet pan, it's okay to place it on the shelf above the produce.
False
What does Clean mean?
What is free of visible dirt. It refers only to the appearance of a surface.
In a dishwashing machine, what is the minimum temperature for the final rinse?
180 degrees