Probably will be really helpful for your Test March 21st
This is the most important tool for ensuring food safety in a kitchen.
What is Thermometer?
This item must be worn on your head to prevent hair from falling into food.
What is a hairnet?
This temperature range is known as the "Danger Zone," where bacteria grow rapidly.
What is 4°C - 60°C or 40°F - 140°F?
This term refers to the transfer of harmful bacteria from one surface, food, or object to another.
What is cross-contamination?
When sanitizing a food contact surface, you would use this.
What is a chemical, such as chlorine, quaternary ammonia, or iodine?
The proper way to wash dishes in a 3-compartment sink involves these three steps.
What is wash, rinse, and sanitize?
This is the minimum number of seconds a food handler should spend washing their hands.
What is at least 20 seconds?
Perishable food left in the Danger Zone for this amount of time must be discarded.
What is 2 hours, or 1 hour if above 32°C/90°F?
Bacteria, viruses, and parasites cause this type of contamination.
What is biological contamination?
To properly wash dishes, pots, and utensils by hand, the washing sink should contain hot water at this minimum temperature.
What is 45°C (113°F)?
Canned goods should be rejected if they show these warning signs.
What are swelling, rusting, or missing a label?
Food handlers should wash their hands immediately after handling these types of foods.
What are raw meat, poultry, seafood, and eggs?)
To ensure food safety, poultry must be cooked to this minimum internal temperature.
What is 74°C or 165°F?
Metal shavings, broken glass, and hair in food are examples of this type of contamination.
What is physical contamination?
Hot water at this temperature can be used to sanitize dishes.
What is 77°C (171°F)?
If you discover a pest infestation in a food service area, this is the first action you should take.
What is report it to a supervisor and contact pest control?
Jewelry is not allowed in a commercial kitchen for this reason.
What is to prevent physical contamination and harboring bacteria?
Previously cooked food must be reheated to this temperature within 2 hours to be safe for consumption.
What is 74°C or 165°F?
Sanitizers, pesticides, and cleaning chemicals in food result in this type of contamination.
What is chemical contamination?)
These are the different ways sanitizing can be done in a kitchen. (3)
What are by machine, by hand, and by spray?
This food safety management system identifies hazards and critical control points in food preparation.
What is HACCP?
This government agency is responsible for overseeing food safety in Canada, including illness prevention.
What is the Canadian Food Inspection Agency (CFIA)?
This is the proper way to cool a large batch of hot food quickly to avoid bacterial growth.
What is using an ice bath, dividing into smaller portions, or using a blast chiller to cool to 4°C within 6 hours?)
Sanitizing food-contact surfaces helps prevent this type of contamination.
What is biological and chemical contamination?
This substance is necessary for effectively removing dirt and grease from surfaces.
What is using detergent