Show:
Food Safety
Foodborne Illness
Sanitation
Food Service-Challenger
Food Handling
100
Thermometers should be calibrated using the ______ method every ______ and the results should be recorded in the _____
What is use the ice point method (reach 32 degrees); do this weekly and record in the calibration thermometer binder.
100
Why is it recommended to keep jewelry to a minimum when cooking with food?
Jewelry can harbor microorganisms. Best practice is to cover intricate jewelry with gloves when handling food.
100
What is the proper way to dry dishes?
Allow to air dry.
100
Achieving final cooking temperatures is critical to preventing foodborne illness. Which final cooking temperature is INCORRECT: 1. Poultry and stuffed foods-185 degrees 2. Ground meats, poultry, and fish-155 degrees 3. Fish and other meats-145 degrees 4. Fruits and vegetables- 135 degrees 5. Reheating food- to 165 degrees for 15 seconds
Poultry and stuffed foods-185 degrees. Correct answer is poultry and stuffed foods to 165 degrees.
100
List 4 separate examples of when your hands would become contaminated and need to be washed during your work day. For how many seconds are you supposed to scrub your hands, fingers and nails?
What is touching your face or hair, switching work tasks, cleaning up your work station, handling dirty dishes, taking out the trash, returning from a break, after using the bathroom, before touching ready-to-eat foods, after touching a door handle. Wash/scrub for 20 seconds.
200
What is the food danger zone and what happens if food is help outside of that safe zone?
41-135 degrees F. This temperature range allows the rapid growth of disease-causing microorganisms that can cause foodborne illness
200
Which of the following is NOT a factor that may cause foodborne illness: 1. Poor personal hygiene 2. Inadequate cooking and improper holding temperatures 3. Singing and dancing while cooking 4. Contaminated equipment (ex. dirty tip of can opener or dirty meat slicer) 5. Improper sanitation 6. Contact with raw food (cross-contamination) 7. Unsafe food sources
Singing and dancing while cooking
200
What methods can you use to avoid bare hand contact with ready-to-eat foods?
Wear clean gloves, use tongs or other serving devices, use deli paper, use utensils.
200
Food contaminants fall into 3 categories: biological, chemical, and physical. In the biological category, which TWO of the following are the most common types of disease producing organisms? 1. Mold 2. Spores 3. Bacteria 4. Toxins 5. Viruses
Bacteria (salmonella, campylobacter, E-coli) and viruses (Hepatitis A and norovirus) are both spread by poor food handling practices.
200
When is it okay to use clean hands versus gloves when handling food?
When you are using serving utensils such as scoops, ladles, tongs, a carving knife and fork. Gloves are needed to handle ready-to-eat foods or raw foods during meal prep.
300
How long can food be held in the danger zone?
Up to 4 hours.
300
How should silverware, cups, bowls, and plates be handled when serving to minimize cross contamination from hands to serving ware?
Wear gloves when handling silverware (change as needed), pick up cups from the bottom, pick up bowls and plates from the bottom or edges of sides. Do not put fingers inside cups or bowls to pick them up.
300
How often should the meat slicer be cleaned? Describe the method/procedure.
After ever use. Describe method...
300
There are a handful of practices that make a significant difference in controlling the spread of disease-causing microorganisms, like bacteria. For example, cooking food to proper temperature. Name 4 others:
Potential responses: 1. Sanitize equipment with effective sanitizer solutions 2. Prevent cross-contamination 3. Exclude employees who are infectious from work until healthy 4. Wash hands properly 5. Avoid bare hand contact with ready-to-eat foods 6. Store foods under proper refrigeration 7. Proper food storage (raw food stored below cooked food)
300
When do you need to change disposable gloves? Is there a specific time limit you can have them on?
Gloves need to be changed as soon as they get dirty or contaminated. No specific time limit but change them as needed.
400
Why are certain foods such as chicken, eggs, beef, and sliced melons considered potentially hazardous foods?
Because of their high protein content, moisture content and food source. Use caution when handling.
400
What are the essential steps for cooling cooked food? Walk us through the starting temperature, first crucial temperature to reach in what amount of time, and the final temperature and time frame.
Cool from 135 to 70 degrees F in the first 2 hours and from 70 to 41 in the next 4 hours (not to exceed 6 hours in total cooling time).
400
Cleaning supplies in general should be stored apart from food. Squirt bottles used around the kitchen hold certain cleaning solutions. What is the rule about the use of squirt bottles in a commercial kitchen like ours?
All squirt bottles must have proper labels and be kept away from food. No unlabeled bottle should be used in our kitchen. Do not put another cleaning solution in a bottle with a different label!
400
You pull a beef brisket from the freezer for use later in the week. What is the proper way to label the product before it is placed in the refrigerator to thaw?
What is label with wording, "Beef Brisket. Pulled on 8/3/17 for use by 8/8/17."
400
To prevent cross-contamination, what top-to-bottom order would you store the following items on a rack in the refrigerator: plated salads, raw beef roast, raw whole turkey, ground beef, cod fillets.
What is: plated salad on top (ready-to-eat food) seafood next shelf down from top (145 degrees) whole cuts/roasts of beef and pork third shelf down (145) ground meats and ground fish fourth shelf down (155) whole and ground poultry on the bottom (165) This order is based on the minimum internal cooking temperature of each food.
500
Bacteria need certain things to reproduce. They are remembered using the acronym FAT TOM. What do each of the letters in FAT TOM represent?
Food Temperature Acidity of the food Oxygen Time Moisture
500
How would you handle a product that you temp right before service but it does not reach proper internal temperature for that item? Lunch is being served in 10 minutes.
Reheat, check again, and send out for service. In the meantime... Also, has your thermometer be calibrated or checked this week?
500
How often do we change out the red sanitizer buckets and which test strips are needed to check the concentration of a multi-quat solution? What temperature does the solution need to be before you check the concentration?
Every 2-4 hours or when dirty. Use the round, peach colored test strips to check concentration. Cool down the hot sanitizer on an ice bath and once solution is between 65-75 degrees F, put a test trip in solution for 10 seconds, no longer. Record your results.
500
Leftover food is stored in covered containers or wrapped carefully and securely. Each item is clearly ______ and ______ before being refrigerated? Leftover food is used within ___ days or discarded.
labeled and dated 3 days
500
What are the two best methods for safe thawing of frozen foods?
What is in the refrigerator in a drip-proof container on the bottom shelf OR completely submerged in water under cold running water.