cleaning and sanitation
Why is sanitizing important in food safety?
A: It kills germs and prevents sickness!
What is the proper way to thaw frozen food?
In the refrigerator, under cold running water, or in the microwave.
Why is personal hygiene important for food handlers?
It helps prevent the spread of germs and foodborne illnesses.
What should you do if you receive a can with a dent or bulge?
Reject it!
Can you store raw meat above ready-to-eat foods in the refrigerator?
A: No! Raw meat should always be stored below ready-to-eat foods to prevent cross-contamination.
How often should you wash your hands when handling food?
Often! Especially after touching raw food, dirty surfaces, or your face.
What temperature should cold food be kept at?
41°F or lower!
What should a food handler do if they have a wound on their hand or arm while working with food?
Clean and cover the wound with a bandage, then wear a glove over it.
When receiving frozen food, what should you check for to ensure it’s safe to accept?
Ensure the food is solidly frozen and free from signs of thawing or refreezing, such as ice crystals or water stains.
At what temperature should cooked food be cooled to within two hours according to ServSafe guidelines?
Cooked food should be cooled to 70°F within two hours, and then to 41°F or lower within the next four hours.
When should food-contact surfaces be cleaned and sanitized?
After use, before new food, after interruptions, and every 4 hours if in constant use!
What are the big six foodborne illnesses that food handlers should be aware of according to ServSafe?
Norovirus, Hepatitis A, Shigella, Salmonella Typhi, Nontyphoidal Salmonella, and E. coli.
When should a food handler change their gloves?
When switching tasks, after handling raw food, after touching contaminated surfaces, or when gloves are torn or soiled.
When receiving fresh fish, what two things should you check for to ensure it's safe to accept?
The fish should be at 41°F or lower and have clear, bright eyes and firm, elastic flesh.
What is the correct order of the flow of food from receiving to service according to ServSafe?
Receiving → Storage → Preparation → Cooking → Holding → Service.
What is the maximum time food can be left in the temperature danger zone (41°F - 135°F) before it becomes unsafe to eat?
No more than 4 hours.
What is the minimum internal temperature that poultry should reach to be safely cooked according to ServSafe?
165°F (74°C).
what are the specific circumstances when a food handler must be excluded from working with food due to a medical condition?
A food handler must be excluded if they have vomiting, diarrhea, jaundice, or a diagnosed illness from one of the "Big Six" pathogens
When receiving shellfish, what documentation is required to ensure it meets safety standards?
Shellfish must have a tag that includes the harvest date, harvest location, and the name of the supplier. The tag must be kept on file for 90 days.
According to ServSafe, what is the proper procedure for cooling large quantities of food to ensure it reaches a safe temperature?
Large quantities of food should be divided into smaller portions or shallow pans to allow for faster cooling. The food should be cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F or lower within the next 4 hours.
What are the four main steps in the cleaning and sanitizing process according to ServSafe guidelines?
Clean – Remove food and dirt.m Rinse – Wash away residue. Sanitize – Apply sanitizer. Air Dry – Let it dry completely.
What is the difference between a foodborne infection and a foodborne intoxication?
According to ServSafe, what is the required procedure for handling a foodborne illness outbreak involving a potentially contaminated food item, and what documentation must be kept?
The food item must be immediately removed from service, isolated, and discarded. The establishment must cooperate with health authorities to identify the source, trace the contamination, and prevent further spread. .
When receiving dry food items, what should be checked to ensure they meet safety standards for acceptance?
Dry food items should be free from signs of pests, damage, or contamination. The packaging should be intact with no tears, holes, or dents. Also, check the expiration date to ensure it’s still within the safe use period.
When conducting a hazard analysis for a food operation, what are the key components that must be evaluated to determine critical control points (CCPs), and how should they be documented?
A: The hazard analysis must evaluate potential biological, chemical, and physical hazards at each step of the flow of food. Critical control points (CCPs) are identified where hazards can be prevented, eliminated, or reduced to safe levels.