Food Dangers
What is the temperature danger zone for food?
41 - 135 degrees
How often should food contact surfaces be cleaned and sanitized?
After every use.
What is cross contamination?
Transfer of harmful bacteria from one person, object or place to another.
What should you do if you find broken glass in the food preparation area?
Notify supervisor and follow proper cleanup procedures.
How long should you wash your hands with soap and water?
20 seconds
Name a common food allergen.
Nuts, shellfish, eggs
What is the purpose of using separate cutting boards for raw meat and vegetables?
Prevent cross contamination
What is the proper temperature for cooking ground beef to ensure it is safe to eat?
160 degrees
What action should be taken if a food handler has a cut on their hand?
Cover the cut with a bandage and wear gloves/
When should food handlers change their gloves?
After handling raw meat, before handling ready to eat food, after touching face/body, etc.
What is the safest way to cool large quantities of food?
Divide into smaller portions and cool in shallow containers.
What do you use to scoop ice in to a customer's beverage?
Ice Scoop
Name a proper way to thaw frozen food.
In the fridge, under running water, in the microwave
Give an example of a physical contaminant.
Hair
What jewerly can you wear while working?
Plain band ring.
How long can ready to eat foods be held in the fridge before it must be discarded?
7 days
Where should wiping cloths be stored when not in use?
In sanitizer solution.
What is the proper minimum cooking temperature for chicken?
180 degrees
You accidentally spray a cleaner into the fryer and begin using the fryer. What type of hazard is this?
Chemical hazard
What is the most common vehicle for transferring food bacteria?
Hands
What is the best way to check the temperature of a cooked dish?
Insert a thermometer into the thickest part of the food.
Surfaces that food touch must be
What is the proper way to wash fruits and vegetables?
Rinse under running water.
What type of food hazard is caused by microorganisms such as bacteria?
Biological hazard
When can a food handler go back to work after illness?
48 hours