Pathogens/Contamination
If a bar glass breaks and is later to be found in a patrons beverage. What contamination would this be categorized as?🥃
Physical
A food handler notices that a cutting surface has food bits dried onto it and runs through the dishwasher. What is this an example of?
The elimination of hazards.
How long does it take to wash youre hands.
20 seconds.
Food should be stored how far from the floor?
Six inches
What food items need Time and Temperature Controls for Safety?
Cut tomatoes
What does sanitizing do?
Reduces the number of pathogens on a food contact surface
You are in a hurry to refill a customer's drink, and cannot find the ice scoops. To prevent cross-contamination, what should you do?
Find the ice scoop and scoop the ice.
What should hands be dried with?
A disposable one time use paper towel.
What does FIFO mean?
First in First Out.
Pathogens grow well between which temperatures?
41°F - 135°F
Why is it important to cook food on high temperatures?
So pathogens are reduced, and so illnesses aren't spread.
A cutting board is scratched and chipped. What should the food handler do?
Set it aside and report the faulty equipment to the manager.
Removing an apron before using the restroom is an example of what?
Personal hygiene
When using the FIFO method correctly, the food should be stored in the front should be food that is?
That was received first
Cross-contamination could be caused by?
Carrying drinking glasses by the rims
What is a food-borne illness, and what is a food-borne illness outbreak?
Food-borne illness = A pathogen transferred from food to people
Food-borne illness outbreak = When two or more people get sick from eating the same food at the same establishment
A food handler should check the temperature of hot held food at least how many hours.
Every 4 hours.
What is the correct order for hand washing?
Wet hands and arms, add soap, scrub hands and arms, rinse, dry with one time use paper towel
A correct way to thaw food is by placing it where?
In the fridge at 41 or below.
Ready to eat T-TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it is held for longer than how many hours?
12 Hours
A food handler notices a cleaning liquid has been sprayed on the prep table next to a pile of fresh vegetables. What type of hazard/contamination is this.
Chemical Contamination
In the pots and pans sink what should you not put in there?
A knife
What item should be applied over a bandage on a food handlers fingers?
Where should the chemicals be stored?
In a safe area where they are not near any food prepping or cooking areas.
After using a thermometer to check the temperature of cooking poultry, the food handler must clean and sanitize the thermometer and then place it where?
In its case.