Chapters 1-2
What is in outbreaks that have been traced to raw and undercooked ground beef; often found in the intestinal tract of cattle.
E- Coli
Which probe should be used to check the Temp. of a chicken breast?
Penetration Probe
What is the correct temperature for receiving cold TCS food?
41 F or lower
Which part of the plate should a food handler avoid touching when serving customers?
Top
What organization creates national standards for foods service equipment?
NSF
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems
How long can food stay in the Temp. danger zone before having to throw away?
4 HRS
How many inches (centimeters) from the floor should food be stored?
6 inches (15cm)
Chopped potatoes for soups
What is the only completely reliable method for preventing backflow?
Air gap
What is the most important way to prevent a foodborne illness from bacteria?
Control Time and Temperature
a thermometer used to measure the TEMP. of food must be accurate to what temp.?
+/- 2 degrees Fahrenheit
When cooling TCS food, the temperature must go from 135F to 70F in how many hours?
2 hours
The purpose of a food safety management system is to what?
Prevent foodborne illness by controlling risks and hazards
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
Every 4 hours
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when preparing food
When is it acceptable to eat in the operation?
When sitting in a break area
What is the required minimum internal cooking temperature for ground turkey?
165F for 15 seconds
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control.
Management oversight
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash , rise, sanitize, air dry
What step should be taken if a manager suspects a food borne illness outbreak
Set aside the suspected product and label it with "do not use" & "do not throw away"
A food handler will be wearing single use gloves to assemble boxed lunches. When should the food handlers hands be washed?
Before putting on the gloves
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
60 minutes
A pest control program is an example of an?
Food safety program
Which feature is most important for a chemical storage area?
Good lighting