Food Safety
What are the multi-celled organisms that can cause illness when eaten; roundworms are an example of?
3. Parasites
What is the temperature danger zone in which pathogens thrive and reproduce is
3. 41°-135°F
What is a solution made from combining a chemical sanitizer and water is called?
d. sanitizing solution
To safely carry a knife through the kitchen how must you must carry it?
4. straight down at your side with blade facing away from the direction you are walking
FAT TOM stands for
food, acidity, __________, temperature, oxygen and moisture
time
What are the biological hazards that can cause illness when they invade a cell and trick the cell into making more of them?
1. Viruses
When using the TWO-STAGE cooling method, you must bring food down to a temperature below 41°F within at timeframe?
1. 6 hours
When using only water to sanitize, the water must be at least what temperature?
1. 180°F
What is the MOST important reason for wearing the proper shoes in the kitchen?
1. to protect you from slips, falls, and burns
When reheating food, what should the internal temperature be?
1. 165 degrees F
What is the specific point in the process of food handling where you can prevent, eliminate or reduce a hazard?
4. Critical control point
When using the ONE-STAGE cooling method, you must bring food down to a temperature below 41°F within at timeframe?
b. 4 hours
After scraping and washing, what is the third step in cleaning and sanitizing?
3. rinsing
What should be done if you find broken glass in the ice machine?
2. drain bin, remove glass, and sanitize the interior of the bin
What is the correct internal temperature of chicken?
2. 165 degrees F
Which is a food-service establishment's response when measurements indicate that food is unsafe?
3. corrective action
What should the temperature of running water be if you want to use it to safely thaw food?
1. 70°F or lower
Where should chemicals be stored?
1. away from prep areas
What is the best way to store knives in a food service operation?
4. dried in block or with cover
What is an essential tool that helps ensure that food products meet safety standards during receiving?
2. probe thermometer
What does FIFO stand for?
4. First In First Out
What is the minimum internal cooking temperature of beef?
2. 155°F
Where should Material Safety Data Sheets (MSDS) be kept?
2. kept so employees can access them
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
3. smooth and durable
Where must a probe thermometer be placed to get a true internal temperature reading?
3. the center or thickest part