Food Safety
Health & Hygiene
Cleaning, Sanitize, Pest MGMT
Receiving & Storing
Food Handing & Cross-Contamination
100
Biological, Chemical, Physical are 3 types of _________ that make food unsafe.
What is contaminants
100
10-15 seconds
What is how long you should wash your hands.
100
Clean, Rinse, Sanitize, and Air-dry
What is the 4-step process for cleaning and sanitizing surfaces.
100
Bread, canned food, flour are examples of items that
What is do not need to be time and temperature controlled.
100
States: Do not remove more TCS food from refrigerator that can be prepared in 30 minutes.
What is the 30-minute rule
200
a disease transmitted to people through food.
What is foodborne illness
200
Starting work, Putting on disposable gloves & in between glove changes, handling clean utensils, handling food, putting on a clean apron
What is times when you should wash your hands before activity.
200
Switching between chicken and fish, slicing cheese on same slicer for over 4 hours, after handling raw food and before handling ready-to-eat food.
What is when to wash and sanitize your food-contact surfaces.
200
Definition of the acronym "TCS"
What is Time and Temperature Control for Safety
200
Using tongs to put French fries on a plate, wrapping hamburger while wearing disposable gloves, placing a salad bowl on a tray by the bottom and edge.
What is actions that could prevent cross-contamination.
300
Poor personal hygiene, Time-temperature abuse, Cross-contamination, Poor sanitizing & cleaning
What is four practices that make food unsafe
300
Using the restroom, eating, drinking, or using tobacco, touching the hair, face, nose, etc., handling dirty equipment, handling garbage and raw food, switching tasks or work areas.
What is times to wash your hands after activity
300
1. 110 degrees 2."hot water" 3. 75 degrees or higher
What is varying degrees of each compartment of a 3-compartment sink.
300
fluids, water stains, ice crystals OR if it is dry
What is signs when frozen foods should be rejected OR when meat should be rejected
300
Do not touch parts of dishes or glassware that come in contact with food, hold dishes by bottom or edge, do not stack glasses when carrying them or hold utensils by the part that comes in contact with the food.
What is practices to prevent cross-contamination.
400
Milk, shellfish, wheat, peanuts, soy
What is examples of common food allergens
400
Never dumb dirty water in them or prep food or wash utensils in them.
What is handwashing sinks
400
Letting items make contact with sanitizer solution and testing the sanitizer strength with a test kit are actions that make sanitizer
What is effective or work properly
400
41-45 degrees and 4 hours is the temperature range and time at which
What is cold foods should be received and then the amount of time you have to cool it.
400
First cool food from 140 degrees to 70 degrees within two hours, then cool it to 41 degrees or lower in the next 4 hours
What is the Cooling Process
500
DAILY DOUBLE Transferring pathogenic microorganisms from one surface or food to another is an example of which practice that makes food unsafe
What is cross-contamination
500
At least every four hours during continual use, after handling personal belongings, or medications
What is how often you are to change gloves.
500
Gnaw marks, dirt tracks. droppings, nests, capsule-shaped egg cases, strong oily odor, droppings resembling black pepper.
What is signs of rodents and cockroaches
500
140 degrees or higher and at least every 2 hours
What is the temperature hot food should be held and the time hot or cold foods should have temp checks during service.
500
Identify which foods go with which temperatures: 165 (15 secs.), 160, 145 (15 secs.), 145 (4 mins.), 140
What is poultry, stuffed fish, meat, stuffed pasta, and stuffing containing these foods; ground or shaved meat; steaks, chops of pork, beef, veal or lamb that will be hot-held; roasts of pork, beef, veal, and lamb; commercially processed and ready-to-eat food that will be hot-held.
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