chapter 7 hygiene and cleaning
If food contact surfaces are in constant use they must be cleaned and sanitized.
Every four hours
In order to be called a foodborne-illness outbreak, what is the minimum number of people who must get sick?
2 people
When a food item contianing allergies comes in contact with another food and the protiens mix,it is called ?
Cross-contamination
The surface that touches food must be?
Cleaned and sanitized
What is the temperature range for the temperature danger zone?
41F to 135F (5c to 57c)
Why is a food defense system needed?
to prevent intentional contamination of food
Hands should be scrubbed with soap for how many seconds during handwashing?
10-15 seconds
Why are preschool-aged children are higher risk for foodborne illness?
they have not built up a strong immune system
Which symtoms must be repoerted to a manager ?
Diarrhea,vomiting,jaundice,sore thorat with fever
A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
Change them
What is the most important way to slow bacterial growth in TCS food ?
Controlling time and temperature
What should a dishwasher do to make sure a sanitizer is effective?
Use a test kit to check the sanitisers strength
A food handler has an infected wound on a finger. What must be placed over the wound?
A bandage and glove
A bottled of sanitizer store over food is which type of hazard ?
physical hazard
Which regulatory authority is responsible for inspecting restaurants for food safety?
Food and drug Administration