Personal Hygiene
What is the recommended length of time to wash hands?
20 seconds
What is the temperature danger zone?
41°F to 135°F.
What is cross-contamination?
The transfer of pathogens from one surface or food to another.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing reduces pathogens to safe levels.
Name one of the eight major food allergens
Peanuts.
When should food handlers avoid bare-hand contact with ready-to-eat food?
At all times
How long can food be safely held in the temperature danger zone?
4 hours.
How should raw and ready-to-eat foods be stored in a refrigerator?
Raw foods should be stored below ready-to-eat foods.
How often must food-contact surfaces be cleaned and sanitized?
After every use.
What is the most severe allergic reaction called?
Anaphylaxis
What illness requires a food handler to be excluded from the workplace?
Hepatitis A.
What is the minimum internal cooking temperature for poultry?
165°F (74°C).
What equipment can prevent cross-contamination when storing food?
Separate cutting boards for different food types.
What is the required temperature for the final rinse in a high-temperature dishwasher?
180°F (82°C).
What should be done if a customer has a food allergy?
Clearly communicate with the kitchen staff and ensure no cross-contact.
What is the minimum temperature for washing hands?
100°F (38°C).
What temperature should hot-held food be maintained at?
135°F (57°C) or higher.
Why is it important to clean and sanitize cutting boards between uses?
To prevent cross-contamination.
What concentration of chlorine should be used to sanitize surfaces?
50-100 ppm.
What is cross-contact?
When allergens are transferred from food containing an allergen to food that does not contain an allergen.
What must be reported to a supervisor immediately?
Open wounds or sores.
At what temperature should cold food be held?
41°F (5°C) or lower.
What should be done with food that has been in contact with unclean surfaces?
It should be discarded.
How should a sanitizing solution be tested for effectiveness?
Using test strips.
What should food handlers do to prevent cross-contact?
Clean and sanitize all surfaces and equipment after preparing allergen-containing foods.