|
How long can foods safely remain in the Danger Zone during preparation? |
4 hours |
|
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? |
Reheat to 165F or hotter within 2 hours |
|
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use |
False |
|
Who is the ‘Person in Charge’ or PIC |
The manager or supervisor on-duty who is responsible for making sure food rules are allowed |
|
What should a food worker do if they are sick? |
Tell your manager and stay home from work |
|
What describes the proper order of steps? |
Wash, rinse, sanitize, and air dry |
|
How should food be stored to avoid cross contamination? |
Raw meats and eggs must be stored under ready to eat foods |
|
The wash, rinse, sanitize, and air dry applies to |
All of these |
|
What is the best way to check the temperature of the food |
Use a probe thermometer |
|
What are the possible causes of Cross contamination |
All of these |
|
What is a good practice while working in a food service? |
Keeping fingernails short and clean underneath |
|
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce. What does the food worker need to do to prevent cross-contamination? |
Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. |
|
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from 135F to 70F in ___ and from 70F to 41F in ___ |
2 hours; 4 hours totaling 6 hours |
|
Germs can be spread even by healthy food workers. Which of these is the best thing you can do to prevent spreading germs? |
Wash hands regularly and do not touch foods with bare hands |
|
What is the major difference between cleaning and sanitizing? |
Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria |
|
How many people annually die from food borne illness? |
3,000 |
|
How should sanitizer chemicals be used? |
According to the sanitizer label instructions |
|
What is NOT a proper way to thaw foods? |
Leaving out at room temperature |
|
Cooked chili was left the Danger Zone overnight. Bacteria that can make people sick might have grown in the chili. What should a foodworker do with the chili? |
Throw the chili away-it may not be safe to eat. |
|
What is the cause of foodborne illness? |
All of these |
|
What is foodborne illness? |
It is when a person gets sick from a germ or toxin on food. |
|
What does a clean kitchen show an inspector about a restaurant? |
A clean kitchen is a good indicator that food safety rules are being followed. |
|
If you have the following symptoms: vomiting, diarrhea, fever with sore throat or jaundice, when is it okay to come to work? |
It is never okay to work when you have these symptoms |
|
What is the minimum temperature that we should hold hot foods at? |
135 |
|
What is the maximum temperature we should hold cold foods at? |
41 |
|
What should food workers do it they discover food is being held at wrong temperatures? |
Immediately notify the Person In Charge (manager) to determine how long food has been at the wrong temperature and if it’s safe to serve |
|
Which is not a proper dishwashing step: |
Dry dishes with a clean towel |
|
How do you avoid cross contamination? |
All of these |
|
What are the proper hot and cold holding temperatures? |
Hot foods at 135 or hotter, cold foods at 41 or colder |
|
Where must you store chemicals such as cleaners and sanitizers? |
Away from any food or clean equipment and utensils |
|
When do food workers need to wash their hands? |
All of these |
|
When washing dishes in a three-compartment sink, what should the first compartment contain? |
Clean, hot water and soap (detergent) |
|
What are the symptoms that require a food worker to remain home from work? |
All of these |
|
What is the correct handwashing procedure? |
Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry |
|
When you have a fever and runny nose? |
Call your PIC (manager) and discuss your symptoms |
|
What is the way to avoid spreading germs in the restaurant? |
Washing your hands thoroughly and never touching food with your bare hands |
|
If a food handler wears disposable gloves, then: |
Hands still need to be washed before putting on new gloves |
|
What should you ALWAYS do after handling raw meat? |
Clean and sanitize the prep surface, wash your hands and change gloves |
|
What is the best example of biological contamination? |
A sick food worker coughs onto a prepared sandwich |
|
When handling ready to eat foods, food employees should always use: |
Single use gloves or utensils |
|
Cooked rice as left out on the counter all night, the safe way to handle it is to: |
Throw the rice into the garbage |
|
The food safety rules require food workers to focus on which of the following? |
Preventing contamination of food |
|
Which statement is true about potentially hazardous food? |
They require constant time and temperature control |
|
You wake up not feeling well, but you are scheduled to work. What symptom would REQUIRE you to stay home from work according to the food rules? |
Vomiting |
|
It is safe to eat baked goods that have been handled using: |
Deli paper |
|
Potentially hazardous foods are foods that must be kept hot or cold for safety. Which of the following are potentially hazardous foods? |
Hamburger, cooked beans, cut melons |
|
It is okay to eat food in: |
The area that has been assigned to employees for eating |
|
Working on the cook line can be busy. It is best to |
Wash your hands and use utensils to keep from touching raw foods |
|
When ice is used to keep foods cold, the food container must be in ice up to the level to the food. What is the best way to know if the food is staying cold enough? |
Use a thermometer and check the temperature of the food |
|
Which one of the following can make people sick |
Cooking ground beef below recommended temperatures |
|
What must be used to sanitize equipment, tables, or other work surfaces that directly contact the food? |
Use a wiping cloth that has been soaked in a solution of water and an approved sanitizer with the proper ph level |
|
Food workers need to understand that food makes people sick, will often… |
Taste the same as normal |
|
Food temperatures in hot holding units must be kept at ___ or hotter: |
135F |
|
After using a meat slicer, you should: |
Wash it with soapy water, rinse, and sanitize |
|
Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe? |
When you are sick, wear gloves to make sure you do not contaminate the food |
|
What is the right way to wash your hands? |
Scrub hands with soap and warm water for at least 10-15 seconds and drying with a paper towel |
|
A food worker should use a cooling method that cools food from 135 to 70F within the first ___ hours and reaches 41F in a total of six hours |
two (2) |
|
A handwashing sink can be used for food preparation as long as the sink is cleaned after each use. |
False |
|
When do food rules state you are required to call your manager about your health? When you: |
Have dark tea colored urine and yellowing skin |
|
Which of the following statements about germs is FALSE? |
Bacteria will grow slowly at temperatures between 41F and above 135F degrees |
|
What is the primary reason for washing, rinsing and sanitizing cutting boards? |
To prevent germs or allergens from spreading from one food type to another |
|
What is cross-contamination? |
The spread of germs from one place to another |
|
As a food worker, you must perform your duties that you are following safe food handling practices. These duties include: |
Storing food in a manner that prevents contamination |
|
Which disease is most commonly spread from undercooked or raw eggs? |
Salmonellosis |
|
The proper way to thaw frozen chicken is |
Put it in the refrigerator |
|
Where should you store raw fish in a refrigerator? |
Below ready to eat foods |
|
A foodworker needs to cool a pan of refried beans using the shallow pan method. What should the foodworker do? |
Put hot beans in a shallow pan no more than two inches deep. Stir occasionally then refrigerate. |
|
Keeping food safe is the most important responsibility of a food worker. Which of these is NOT an example of keeping food safe? |
When you are sick, wear gloves to make sure you do not contaminate food |
|
The food sanitation rules require someone at your restaurant to |
Know the food safety rules and be in charge of the operation |
|
Which of the following must be cooked to at least 155F |
Ground meats |
|
Which of the following must be cooked to 145F |
Non ground meats and seafood |
|
Which of the following is a way to prevent cross contamination? |
Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of the refrigerator |
|
What precaution must you take with the beverage container so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed? |
A cup with a tight lid and straw |
|
Food that should not be touched with bare hands is called |
Ready to eat |
|
What is the right sequence to wash dishes, utensils, and equipment? |
Pre-scrape, wash, rinse, and sanitize, then airdry |
|
Why must raw pork sausage be stored separately and below a crab salad within the walk in cooler? |
Raw pork can contaminate the crab salad |
|
Which of the following is most likely to cause foodborne illness |
Bussing dirty dishes and then immediately preparing salad |
|
At which temperature must you keep potentially hazardous foods hot? |
135 or above |
Share This
Flashcard
