Cleaning and Sanitizing
What is the first step in cleaning a surface?
Wiping any loose crumbs/ particles/ food
What is the most common symptom of foodborne illness?
Vomiting or diarrhea
What is the term for transferring harmful bacteria from one surface to another?
Cross-contamination.
What is the temperature range known as the “danger zone” for food?
41°F to 135°F
What is the first step in handwashing?
Wet your hands with clean, running water.
After cleaning a surface, what is the next step?
Sanitize it with a food-safe sanitizer.
Which of the following is the most common cause of foodborne illness?
Improper handling or cooking of food
Which food should be stored on the bottom shelf of a refrigerator to prevent cross-contamination?
Raw meat, poultry, or seafood.
At what temperature should a refrigerator be set?
40°F or lower.
How long should you scrub your hands when washing them?
At least 20 seconds.
How often should food-contact surfaces be sanitized?
After each use, or every 4 hours if in continuous use.
What is the name of the bacteria that causes “food poisoning” and is often linked to undercooked poultry?
Salmonella
How can you prevent cross-contamination when using cutting boards?
Use separate cutting boards for raw meats and ready-to-eat foods like vegetables.
What is the minimum safe cooking temperature for poultry?
165°F
What should you do if you have a cut or wound on your hand?
Cover it with a clean, waterproof bandage and wear gloves.
Which of these should be cleaned and sanitized regularly: cutting boards, floors, or walls?
Cutting boards
Name at least three of the major food allergens.
Milk, Eggs, Fish, Shellfish, Tree-Nuts, Wheat, Soybean, & Sesame
What should you do if a food handler uses a knife to cut raw chicken and then uses it to cut vegetables without cleaning it?
Throw the veggies away, clean the knife and cutting board and restart
How long can perishable food be left out at room temperature?
No more than 2 hours.
You should always wash your hands after handling which of the following?
Raw meat, poultry, or seafood.
What are the three compartments in a three-compartment sink?
Wash, Rinse & Sanitize
What is one of the primary ways to prevent foodborne illnesses caused by norovirus?
Proper handwashing, especially after using the bathroom
What is one way to prevent cross-contamination when serving food buffet-style?
Use tongs, spoons, or other utensils to handle food instead of bare hands.
What is the recommended temperature for hot holding of food?
135°F or higher.
What is the correct way to dry your hands after washing them?
Use a clean paper towel or an air dryer.