Cleaning and Sanitation
This is important to food safety as it kills germs and prevents sickness.
What his sanitation?
The proper ways to do this to frozen food is in the refrigerator, under cold running water, or in the microwave.
What is thaw?
The reason personal hygiene is so important for food handlers.
What is the prevention of the spread of germs and foodborne illnesses?
What should you do if you receive a can with a dent or bulge?
Reject it!
Can you store raw meat above ready-to-eat foods in the refrigerator?
A: No! Raw meat should always be stored below ready-to-eat foods to prevent cross-contamination.
This is required after touching raw food, dirty surfaces, or your face.
What is wash your hands?
Temperature at which fold food should be kept.
What is 41°F or lower?
The two steps a food handler must follow if they have a wound on their hand.
What is clean and cover the wound with a bandage, then wear a glove over it?
When receiving frozen food, what should you check for to ensure it’s safe to accept?
Ensure the food is solidly frozen and free from signs of thawing or refreezing, such as ice crystals or water stains.
At what temperature should cooked food be cooled to within two hours according to ServSafe guidelines?
Cooked food should be cooled to 70°F within two hours, and then to 41°F or lower within the next four hours.
These should be cleaned an sanitized after use, before new food, after interruptions and every four hours if in constant use.
What are food-contact surfaces?
Norovirus, Hepatitis A, Shigella, Salmonella Typhi, Nontyphoidal Salmonella, and E. coli.
What are the big six?
When switching tasks, after handling raw food, after touching contaminated surfaces or if its torn and soiled, a food handler should do this.
What is change gloves?
When receiving fresh fish, what two things should you check for to ensure it's safe to accept?
The fish should be at 41°F or lower and have clear, bright eyes and firm, elastic flesh.
What is the correct order of the flow of food from receiving to service according to ServSafe?
Receiving → Storage → Preparation → Cooking → Holding → Service.
The maximum time food can be left in the temperature danger zone (41°F - 135°F) before it becomes unsafe to eat?
What is 4 hours.
The minimum internal temperature that poultry should reach to be safely cooked.
What is 165°F (74°C)?
what are the specific circumstances when a food handler must be excluded from working with food due to a medical condition?
A food handler must be excluded if they have vomiting, diarrhea, jaundice, or a diagnosed illness from one of the "Big Six" pathogens
When receiving shellfish, what documentation is required to ensure it meets safety standards?
Shellfish must have a tag that includes the harvest date, harvest location, and the name of the supplier. The tag must be kept on file for 90 days.
According to ServSafe, what is the proper procedure for cooling large quantities of food to ensure it reaches a safe temperature?
Large quantities of food should be divided into smaller portions or shallow pans to allow for faster cooling. The food should be cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F or lower within the next 4 hours.
The last step in the cleaning and sanitizing process.
What is air dry?
What is foodborne infection.
According to ServSafe, what is the required procedure for handling a foodborne illness outbreak involving a potentially contaminated food item, and what documentation must be kept?
The food item must be immediately removed from service, isolated, and discarded. The establishment must cooperate with health authorities to identify the source, trace the contamination, and prevent further spread. .
When receiving dry food items, what should be checked to ensure they meet safety standards for acceptance?
Dry food items should be free from signs of pests, damage, or contamination. The packaging should be intact with no tears, holes, or dents. Also, check the expiration date to ensure it’s still within the safe use period.
When conducting a hazard analysis for a food operation, what are the key components that must be evaluated to determine critical control points (CCPs), and how should they be documented?
A: The hazard analysis must evaluate potential biological, chemical, and physical hazards at each step of the flow of food. Critical control points (CCPs) are identified where hazards can be prevented, eliminated, or reduced to safe levels.