True or False
Cleaning equipment can cause cross-contamination
True
Germs found on cleaning towels and mops, as well as in mop buckets and dustpans can easily be spread throughout your operation. EX a dirty towel used to wipe down a food contact surface can easily transfer germs from one surface to another.
What is the minimum recommended cooking temperature for poultry
165°
After which task is it necessary to wash your hands
a. Using the restroom
b. Handling raw meat
c. Sneezing, coughing, or using a tissue
d. Taking out trash
e. All of the above
E
One of the biggest mistakes employees make is not washing their hands enough. Guildelines require employees to wash their hands after touching anything that might contaminate their hands
How long must cooking foods maintain their minimum internal temperatures
At least 15 seconds
Internal cooking temperatures should be measured at the edge or thinnest part of a dish to ensure accuracy
False
Internal temps should be measured at the thickest part of a dish, usually toward the center, to ensure minimum temperatures have been met throughout the entire dish
The container a food is stored in will affect how quickly it will cool
True
Shallow pans allow food to cool quicker than deep pans
Stainless steel releases heat faster than plastic
What is the most common Food source of Salmonella
Eggs
What is the best way to handle a spill on the floor
a. finish your task and then clean it up
b. Leave it! Somebody else will clean it
c. Immediately clean it up and display appropriate floor warning signs
d. Place a towel over it until you get time to clean it up later
C
Floor spills can be a dangerous hazard to both employees and customers. They should be cleaned up immediately
What temperature must reheated foods reach
165°
Thermometer probes must be sanitized before and after use
True
Thermometers can serve as vehicles for cross-contamination if they are not properly sanitized before and after each use
Gloves ARE an acceptable substitute for washing hands when you can not get to a sink.
False
Gloves are never an acceptable substitute for proper hand washing. Gloves should be used in addition to proper hand washing to prevent cross-contamination
What is cross-contamination
Transferring microorganisms from one surface to another or from one food to another
Which is NOT a safe way to thaw food
a. refrigerate food at 41° or lower
b. Submerge food under running potable water 70° or lower
c. Leave over night at room temperature
d. Microwave
C
Food left to thaw at room temp overnight will spend well over the acceptable 4 hours in the Temperature Danger Zone. Only Procedures that pass food through the zone in less than 4 hours are considered safe, appropriate ways to thaw food
The Temperature Danger Zone is the temperature range in which most bacteria grow and reproduce rapidly. What temperature range does the Temperature Danger Zone include
41° to 135°
In 2003, the FDA Model Food Code updated the Temperature Danger Zone based on the most current scientific studies reducing the previous limit of 140° to the current limit of 135°
After food and spent four hours in the Temperature Danger Zone, it must be cooled and then reheated to at least 165° before it is considered safe
False
Food that spend more than 4 hours in the TDZ is considered unsafe and should be thrown out
Dry Storage environments should be kept cold, dark and damp
False
Dry Storage rooms should be kept, cool, dry, and well ventilated. Temps should remain between 50° and 70° and humidity should measure 50 to 60%
What is MSDS and why is it important
Material Safety Data Sheet
It list the chemical and common name of the ingredients found in chemical solutions. They are a valuable resource when chemicals are spilled or accidentally ingested
What information should be included on Labels for food prepared in the kitchen
a. Product name, quantity, and ingredients
b. Product name, prep date, and use by date
c. Prep date, ingredients, and Manager's name
d. School name, product name, and prep date
B
Food labels should correctly identify the contents of the container, the date it was prepared and when the food should be discarded. It may also be useful to list the name of the employee who prepared the food
How long is food allowed to remain in the Temperature Danger Zone before it is considered unsafe
4 hours
Ground Beef should be cooked to a minimum temperature of 135°
False
Ground beef should be cooked to at least 155°
Viruses can survive in freezing temperatures
True
Viruses can survive freezing. The best defense against a foodborne illness causes by viruses is to limit hand contact with ready to eat foods and practice good personal hygiene
What is the Flow of Food
The Flow of Food is the path food takes from receiving and storage through preparation and cooking, holding, serving, cooling and reheating
Which of the following foods is not a potentially hazardous food
a. Sprouts
b. Cooked rice
c. Crackers
d. Sliced melons
C
Crackers are too dry to allow bacteria to grow. Cooked rice is very moist and bacteria can grow quickly in it. Foods that come in contact with soil, such as sprouts, melons, and potatoes, should be thoroughly washed before serving
At what temperature should you keep refrigerated storage units to ensure your food is being kept out of the Temperature Danger Zone
Around 38°
Keeping refrigerator units 2° to 3° lower than the recommended food temperature is the best way to accommodate temperature deviations and ensure safe temperatures throughout the unit
The clock starts ticking on the time food can spend in the Temperature Danger Zone when it is being prepped for cooking
False
Assuming your reputable suppliers do not subject food to dangerous temperatures, the clock starts ticking on the four hours food is allotted in the TDZ the minute you receive it. This is why it is imperative to store food immediately in appropriate refrigerated areas