Food Safety
What does RTE stand for?
Ready to Eat
How many seconds should you wash your hands for?
20
What is the temperature danger zone range?
41°F to 135°F
True or False: All items on a food buffet need their own serving utensil.
T
What is the difference between cleaning and sanitizing?
Cleaning removes dirt and debris; sanitizing reduces pathogens to a safe level.
What is a high-risk population? (4 Groups)
Elderly, Pregnant Women, Young Children, Others With Weak Immune System.
When should you change your gloves? Name two situations
Before starting a new task and if the gloves tear or become contaminated.
Where does bacteria grow best in the Danger Zone?
Room Temperature
What is the most effective way to prevent cross-contamination when handling raw and ready-to-eat foods?
Use separate cutting boards, utensils, and prep areas for raw and ready-to-eat foods.
Why should you clean and sanitize every 4 hours?
To prevent the buildup of bacteria and keep food safe
If a restaurant stores canned goods improperly and people get sick, which foodborne illness is most likely the cause?
Botulism
A food handler has polished nails and wears a bracelet. Why is this a problem?
Polished nails can chip into food, and jewelry can trap bacteria and interfere with handwashing.
Where should you check food to see of it is done?
Thickest part of the meat.
You’re preparing raw chicken and need to chop lettuce next. What should you do?
Wash and sanitize the cutting board and knife before chopping lettuce.
List the four steps of using a fire extinguisher in the correct order
Pull the pin, Aim the nozzle, Squeeze the handle, Sweep side to side (PASS).
What should a manager do if an employee comes to work showing signs of a foodborne illness?
Send them home
If a food handler has a bandaged wound on their hand, what two additional steps must they take before handling food?
They must cover the bandage with a waterproof covering and wear a disposable glove to prevent contamination.
Your thermometer has lost accuracy. What should you do?
Calibrate it using ice water or boiling water.
A customer with a nut allergy has a reaction after eating at a restaurant. What might have gone wrong?
Cross-contact with nuts due to improper food handling or utensil use.
A restaurant has a pest problem. What might they be doing wrong?
Not sealing drains, leaving food out, poor sanitation practices.
A customer complains about a chemical taste in their food. What steps should the manager take to investigate?
Stop service of the food, check for chemical contamination, and review storage procedures.
What is the reasoning behind the rule that only a plain band ring is allowed in food service?
Safety and to stop bacteria.
Why must food be thrown out if it has been in the danger zone for more than 4 hours?
Because bacteria may have grown to unsafe levels and can cause foodborne illness.
A buffet line has a single serving spoon for multiple food items, including a seafood dish. Why is this a food safety risk?
The spoon can transfer allergens or bacteria between dishes, increasing the risk of cross-contact or cross-contamination. Each dish should have its own serving utensil.
What is the purpose of a ventilation system?
Removes vapors, heat, and smoke
Reduces the risk of fire