Personal Hygiene
What is the minimum length of time you should wash your hands before handling food?
At least 20 seconds.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing reduces pathogens to safe levels.
Define cross-contamination in food safety.
Transfer of harmful pathogens from one food or surface to another.
What does FATTOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture.
What is the proper temperature for storing TCS food?
41`F (5`C) or lower, or 135`F (57`C) or higher.
What is the temperature danger zone for food safety?
41`F (5`C) to 135`F (57`C)
What is the minimum internal cooking temperature for poultry?
165`F(74`C).
When should a food handler change gloves?
Which surfaces must be cleaned and sanitized after preparing raw meat?
Cutting boards, knives, and surfaces that touched raw meat.
What is cross-contact, and why is it important to prevent it?
Cross-contact occurs when allergens from one food touch another; it can cause allergic reactions.
Identify one biological, chemical, and physical hazard in food safety.
Biological: bacteria(e.g., Salmonella); Chemical: cleaners: Physical :hair or glass.
Why should raw meat be stored below ready-to-eat foods in the refrigerator?
To prevent juices from contaminating ready-to-eat foods.
What happens to food left out at room temperature for too long?
Food can become unsafe to eat, fostering bacterial growth.
What is the minimum internal cooking temperature for ground meat?
155`F (68`C).
What should a food handler do if they have a cut on their hand while preparing food?
Bandage the cut properly and wear a glove.
How often should food contact surfaces be cleaned and sanitized?
After each use and every four hours during continuous use.
Give an example of cross-contamination that could occur in a kitchen.
Using the same cutting board for raw chicken and vegetables without cleaning.
Why is moisture important for bacteria growth?
Bacteria need moisture to grow and multiply.
What does FIFO stand for, and why is it important in food storage?
FIFO stands for First In, First Out, preventing spoilage
How long can food be held in the temperature danger zone before it needs to be discarded?
Food should be discarded after 4 hours in the danger zone.
What is the minimum cooking temperature for seafood?
145`F (68`C)
What are the signs that an employee should not work with food due to illness?
Symptoms like vomiting, diarrhea, jaundice, or a sore throat with fever.
Name 3 different types of chemicals used in the kitchen.
Detergents, sanitizers, and abrasive cleaners.
How can food handlers avoid cross-contact when serving guests with food allergies?
Use separate utensils and equipment for allergenic foods.
Describe how temperature affects the growth of pathogens.
Pathogens grow faster in the temperature danger zone (41` F to 135`F).
What are the guidelines for labeling food that has been prepared in-house?
Include name of food and date to be sold or thrown out
How long does it take for bacteria to grow rapidly, doubling their number?
Bacteria can be double in number every 20 minutes in the right conditions.
What is the minimum internal cooking temperature for roasts of pork, beef, veal, and lamb?
145`F (68`C) for 4 minutes.
What and how can personal hygiene behaviors or actions impact food safety?
Poor hygiene can transfer pathogens to food, leading to foodborne illness.
Explain the procedure for properly sanitizing a three-compartment sink.
Wash, rinse, sanitize in hot water or with chemical sanitizers.
Explain the difference between a food allergen and a food contaminant.
Allergens trigger immune responses; contaminants are harmful substances in food.
What role does acidity play in controlling foodborne pathogens?
Acidity affects the growth environment for pathogens; some thrive in neutral to slightly acidic conditions.
Describe the potential consequences of improper food storage.
Spoilage, foodborne illnesses, and financial loss for businesses.
Describe the entire cooling process for a cooked food to ensure safety.
Cool from 135`F to 70`F within 2 hours, then to 41`F within 4 hours.
List the correct temperatures for a rare, medium rare, medium, medium well and well done steak.
Rare:125`F; Medium rare: 135`F; Medium; 145`F
Medium well: 150`F; Well done:160`F.