Food Safety
What is cross-contamination?
the transfer of harmful bacteria or allergens from one food item to another, often through utensils or surfaces
What should food handlers do before handling food?
Wash hands
135°F
What is the minimum internal temperature for poultry?
165°F
Cleaning removes food and other dirt from a surface. Sanitizing reduces pathogens on a surface to safe levels.
41°F - 135°F
Why is it important to keep nails short and unpolished?
long nails are hard to keep clean and may harbor pathogens. Nail polish could flake into food and cause physical contamination, or hide dirt that may be under nails.
Ready to eat TCS food should not be held for longer that how many hours?
24 hours
Cold foods must be received at what degrees?
41°F
What should you use when checking the strength of the sanitizer?
Testing kit/strip
What is a foodborne illness?
sickness caused by consuming contaminated food or beverages
What is the correct way to wash hands?
Wet hands and arms with warm water.
Apply soap.
Scrub your hands and arms for at least 10-15 secs.
Rinse your hands and arms with warm water.
dry your hands and arms with paper towel or hand dryer.
What does FIFO stand for?
First in, first out
What is the safe cooking temperature for ground beef?
160°F
After how many hours should you clean a surface that has been constantly used?
4 hours
What is the importance of handwashing?
a key step in preventing the spread of pathogens and cross-contamination
Bandage and cover with glove and/or finger cot.
What is it called when raw meat drip onto other foods?
Cross - contact
At what temperature should leftovers be reheated?
165°F
What are the steps for properly sanitizing surfaces?
Remove food, dirt, or debris
Rinse with clean water
Sanitize with food safe solution
Air dry
How many inches should food be stored off the floor?
six
What are the symptoms that should prevent you from working with food?
jaundice, diarrhea, sore throat with a fever, or vomitting.
One way for thawing frozen food?
In the cooler
In a microwave (if food is cooked immediately)
Submerged under cool running water
As a part of the cooking process
What are the risks of undercooking food?
can cause foodborne illness due to the rapid growth of pathogens
What is in each sink of a 3-compartment sink?
Soap and water - wash
Water - rinse
Sanitizer and water - sanitize