Temperature
What is the maximum temperature at which cold foods should be held on self-service buffet?
41˚F
What is the recommended method for cleaning and sanitizing a hotel pan in a three compartment sink?
Wash, rinse, sanitize, and air dry.
All of the following items should be removed by food handlers prior to work, except:
One Plain band ring.
Examples of physical hazards that can result in food contamination
Staples from food packaging and broken glass.
Fresh seafood should be cooked in the oven to a minimum internal temperature of?
145˚ F for 15 seconds.
What is the correct way to make sure a chemical sanitizing solution is at the proper strength?
Use a test strip to measure the sanitizer’s concentration.
Must be located so employees can easily wash their hands often.
Hand washing stations
A food-borne illness often caused by contaminated chicken or eggs is?
Salmonellosis.
The temperature danger zone is between?
41˚ F and 135˚ F ( 5˚ C and 57˚C.)
A food contact surface is one that:
Is used exclusively for food preparation.
Restrooms must provide all of the following:
Hot and cold running water.
Toilet paper.
Soap.
To survive, a parasite requires?
A host.
Ground beef should be cooked for at least 15 seconds to a minimum internal temperature of?
155˚ F
Before a food contact surface is sanitized it must be?
Washed and rinsed.
While chopping vegetables, a food handler cuts her finger. What should she do?
Wash her hands, cover the cut with a clean bandage, put a single use glove on, and return to work.
HACCP stands for?
Hazard Analysis Critical Control Point
The temperature of sanitizing rinse water in a dish washing machine that uses chemical sanitizing should be between?
70˚ F and 125˚ F
What is the correct way to dry tableware and equipment after cleaning and sanitizing?
Air drying
Describe the “Best Practice” for drying hands?
Dry hands with a hot air dryer or single use paper towel.
Example of chemical contamination?
A foodservice worker sprays insecticide in food preparation areas.