Contamination
This occurs when harmful bacteria move from one food to another.
What is cross-contamination?
Raw animal foods commonly carry pathogens that can contaminate ready-to-eat food.
Food-contact surfaces must be smooth and this.
What is easily cleanable?
Rough or damaged surfaces harbor bacteria.
Handwashing sinks must always have soap and this.
What is warm water?
Proper handwashing requires adequate supplies.
Hands must be washed for at least this many seconds.
What is 20 seconds?
Shorter washes don’t remove pathogens effectively.
Cold food must be held at or below this temperature.
What is 41°F (5°C)?
Limits bacterial growth.
Bare-hand contact with this type of food is generally prohibited.
What is ready-to-eat food?
There is no further cooking step to kill bacteria.
Food thermometers must be accurate within this many degrees Fahrenheit.
What is ±2°F?
Temperature accuracy determines food safety decisions.
Restrooms may not open directly into areas where this occurs.
What is food preparation?
Prevents contamination from restroom use.
The only arm and hand jewelry allowed is this.
What is a plain wedding band?
Jewelry traps bacteria and may fall into food.
Hot food must be held at or above this temperature.
What is 135°F (57°C)?
Prevents bacteria from multiplying.
Ice used in drinks must be handled as this.
What is food?
Ice goes directly into beverages and has no kill step.
Equipment used with food must be made of materials that are nonabsorbent and this.
What is corrosion-resistant?
Corroded equipment cannot be properly cleaned.
This system is required to remove grease, steam, and smoke.
What is ventilation?
Reduces contamination and fire hazards.
This person is responsible for food safety during each shift.
Who is the Person in Charge (PIC)?
The PIC ensures compliance and corrects problems.
Food must cool from 135°F to 70°F within this amount of time.
What is 2 hours?
This is the most dangerous temperature range for growth.
This contamination route explains why handwashing is so critical.
What is the fecal–oral route?
Pathogens move from feces → hands → food → mouth.
Food-contact surfaces in constant use must be cleaned and sanitized at least every this many hours.
What is 4 hours?
Bacteria can grow on equipment even during continuous use.
Handwashing sinks may NOT be used for this activity.
What is food prep, dishwashing, or dumping liquids?
Misuse contaminates sinks and discourages handwashing.
Employees must wash hands after handling this, even if gloves were worn.
What is raw animal food?
Gloves can tear or become contaminated.
Total cooling time from 135°F to 41°F may not exceed this.
What is 6 hours?
Both the 2-hour and 6-hour rules must be met.
Food must be protected from contamination caused by this group during self-service.
Who are consumers (customers)?
Customers can contaminate food through coughing, touching, or utensil misuse.
This is the correct order for cleaning food-contact equipment.
What is wash, rinse, sanitize, air-dry?
Skipping steps leaves residue or re-contaminates surfaces.
Floors, walls, and ceilings must be smooth, nonabsorbent, and this.
What is easily cleanable?
Prevents dirt, moisture, and bacteria buildup.
The PIC must demonstrate knowledge by answering questions, observing practices, or doing this.
What is taking corrective action?
The exam emphasizes fixing problems, not just knowing rules.
Previously cooked and cooled food must be reheated to this temperature within 2 hours.
What is 165°F for 15 seconds?
Reheating is a kill step for bacteria that grew during storage.