Nutrition
Which nutrient can reduce cholesterol
Fiber
Name the "Four Simple Steps" for handling food safely
Clean
Separate
Cook
Chill
What is the only safe method of ensuring that cooked meat, poultry, seafood, and egg products are safe to consume?
Using a food thermometer to measure the internal temperature of the food.
(These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.)
How often should food preparation surfaces be cleaned and sanitized?
After preparing each item
What must be done to opened foods that are being stored to use later?
Foods must be securely covered or sealed.
A complete label must be attached to the food that includes name of food, date prepared, use by date, and your initials.
To promote bone healing you should increase your intake of protein, calcium, and ___________.
Vitamin C
Which bacteria is responsible for being one of the leading causes of death from foodborne illness?
Listeria
(Protect the residents from Listeria by practicing good handwashing, keeping the refidgerator clean and at 40 degrees farenheit, separating raw foods from cooked foods, avoiding unpasteurized-raw-milk and cheese)
What are the guidelines for using disposable gloves appropriately when touching cooked or ready to eat foods.
Remove gloves anytime they touch a dirty surface.
If you touch your face or hair while wearing gloves, your gloves are now dirty. Remove your gloves, throw them away and rewash your hands.
Gloves must be changed when switching tasks.
What are proper cold food storage guidelines to prevent spoiling and cross contamination?
Store hazardous foods in the back of fridge, furthest from the door. (Eggs)
Store cooked foods and washed, ready to eat foods ABOVE raw foods.
Keep raw foods seperate from each other.
Foods must be labeled properly. (Name, date, use by date, initials).
Foods must be stored in closed containers or packaging.
Food should be stored ______ many inches off the floor.
SIX
Which vitamin is needed to help iron absorb in your body?
Vitamin C
Orange Juice!
What temperature range is the food DANGER ZONE?
Between 41 degrees farenheit and 135 degrees farenheit.
(Foods left in the DANGER ZONE will grow harmful bacteria. This means that refridgerated foods should be kept in the fridge until they are needed or be actively heating during the cooking process. Perishable foods left out on the counter are in the DANGER ZONE.)
How long can perishable foods be left at room temperature before they need to be thrown away?
Perishable foods should not be left out more than 2 hours at room temperature.
What are proper dry food storage guidelines?
Food should be rotated so oldest is used first. (FIFO)
Store food in closed containers or packages.
Food must be labeled if removed from original packaging.
Food must be stored atleast 6 inches above the floor.
When testing the sanitizer solution; what is the lowest acceptable reading and what is the highest acceptable reading?
200 PPM - 400 PPM (parts per million)
Which vitamin helps brain function and calcium absorption?
Vitamin D
What is the single most effective way to prevent the spread of viruses when preparing and serving foods?
WASHING YOUR HANDS IS THE MOST IMPORTANT THING YOU CAN DO TO PREVENT THE SPREAD OF VIRUSES
You must use water and soap, and rub your hands together. Using alcohol-based hand rubs is NOT permitted!
Always use a sink that is for handwashing. NEVER wash your hands in a sink that is for food preparation, dishwashing, or waste water from mop buckets or other sources.
What must be done to fresh veggies and fruit prior to chopping, peeling, slicing, or serving?
Wash all produce using the produce wash before preparing and/or eating.
(even if you don't plan to eat the skin, it is important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.)
What should be done to canned food prior to opening the can?
Sanitze the outside of the can to ensure that pathogens are not pread to the food when the can is opened.
What are the 5 steps to properly clean and sanitize dishes and utensils?
Scrap (remove debris)
Clean with detergent and hot water
Rinse with hot water
Sanitize
Air dry
Which food group turns into a sugar when eaten?
Starches
Beans, Rice, Potatoes...
What are two main types of foodborne pathogens responsible for causing foodborne illnesses?
Bacteria (Salmonella; Listeria; E.Coli)
Viruses (Norovirus; Hepatitis A)
What are the minimum internal cooking temperatures for Leftovers; Poultry; Ground Meat; and "Fin Fish"?
Left Overs: 165
Poultry: 165
Ground Meat: 160
Fin-Fish: 145
What are the ONLY acceptable methods for thawing foods?
Refrigerator- use trays to seperate different types of raw meat. (Use minimum internal cooking temperature chart as a guide to which raw meats can be stored above each other.)
Cold water- To be used for faster thawing. Food must be in leak-proof plastic and be fully submerged in cold water. Water must be cold. Water must be running, or must be changed every 30 minutes. Food must be cooked immediately after thawing.
Microwave - Cook immediately after thawing.
What 5 items must be located at a handwashing sink?
Is it ok to wash your hands in the food preparation sink?
Warm water
Liquid soap
Paper towels
Trash Can with lid
Handwashing sign
NO