Handwashing
How often do you wash your hands?
Often
After using the bathroom
After handling garbage or dishes
Use a separate cutting board for:
Raw meat and vegetables
Poultry and seafood
Seafood and pork
Which foods require extra caution?
Undercooked meat and eggs
Oysters and sprouts
Unpasteurized milk or juices
According to the video what is the most important factor in food safety?
Cleanliness
Food must not remain in the danger zone longer than how many hours
4 hours
When should you wash your hands?
Throughout the day
Before preparing food
After any possible contamination
How should you store raw meats?
In a properly working refrigerator below ready to eat food
How many Americans get sick from foodborne illness annually?
48 million resulting in 3000 deaths
What is the main purpose for using gloves
To protect food from germs
Food that needs to be reheated must be heated to
$165° f for 15 seconds within 2 hours
Always wash your hands after?
Handling raw meat
Using the bathroom
Touching your face
Between each use food contact surfaces should always be
Washed, rinsed and sanitized
What symptoms are included in the 24-hour rule number?
Vomiting
Diarrhea
Cough or sore throat
What is the most common food hazard?
Biological contamination
To properly cool food you must
Cool from 135° f to 41° f in a total of 6 hours
Should you air-dry or towel dry your hands?
Towel dry paper preferred
How does cross contamination occur
Using the same knife for raw meat and ready to eat foods without washing the knife
Danger zone is between?
41° f and 135° f
What does the term PIC mean?
Person in charge everybody
What is not acceptable to thaw food
On the counter away from ready to eat foods
What is the proper order for the six hand washing steps?
Wet hands, apply soap and scrub, rub for 10 to 15 seconds, scrub back some hands and between fingers, rinse hands, dry with the disposable towel or dryer
Cross contamination is caused by
Bacteria from raw meat spreading to other foods
When referencing highly susceptible populations what does the acronym YOPI mean?
Younger than 5 years, older than 65 years, pregnant women, and immune compromised.
What are ready to eat foods?
Foods that can be served without additional washing or cooking to remove germs
Which of the following is not a proper way to check that something has been cooked thoroughly?
Cutting into the food item to visually assess