FOOD SAFETY IS IMPORTANT
Some Bacteria, viruses, parasites, and fungi can cause an illness, these are known as
Pathogens
which item must be applied over a bandage on a food handlers finger
Single use glove
Pathogens grow well between which temperatures
41 to 135
Should a food handler carry utensils by the part that touches food?
No, Utensils should never be held by the parts that touch food
what are the correct steps for cleaning and sanitizing
wash, rinse, sanitize, air-dry
Storing toothpicks on shelves above food can cause which type of contamination
Physical
A food handler has finished grilling a chicken breast for a sandwich. Before making the sandwich, what should a food handler do
Wash hands and put on new gloves
In order for a thermometer to read correctly, it must be
calibrated
A food is stored correctly when it is
stored 6 inches off the floor
When washing table ware, the water temperature should be at least
110 degrees
What type of hazard is caused when cleaning liquid has been sprayed on a prep table next to food
Chemical
Washing dishes without a hair net is an example of
poor personal hygiene
when fish is held at 126 degrees, it is in the
temperature danger zone
Surfaces that touch food are called
Food- contact surfaces
when in constant use, food contact surfaces must be cleaned and sanitized at least every---how many hours
4 hours
why do operations use brightly colored bandages
easy to spot if dropped in the food
what is the correct order for washing hands
wet hands and arms, apply soap, scrub hands and arms, rinse, dry
Ready to eat TCS food that was prepped on Monday for use on Wednesday should have what label on it
use by date
when a food handler uses two different cutting boards when cutting meats and vegetables, this is an example of
preventing cross-contamination
when a cutting board is wash and then rinsed, it is considered
clean
when do you use hand antiseptics
after handwashing
if a food handler is chewing gum, this may result in
biological contamination
its important to cook food to high enough temperatures so that
pathogens are reduced and illness is prevented
after using a cleaning towel, were should it be stored
in sanitizer solution
when should food contact surfaces be cleaned and sanitized?
after being interrupted