Food Handling – Flashcards
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What are the three types of hazards that make food unsafe?
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Biological, Chemical and Physical
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How many seconds should you scrub your hands during handwashing?
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10-15 seconds
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What are the steps in order for washing your hands?
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Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms and dry with single paper towel or hand dryer
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A food handler accidently sprays windex into the frying oil and continues to cook. What type of hazard is this?
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Chemical
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Where should cleaning supplies be stored?
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In a designated area
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What is a foodborne illness?
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A disease that is trasmitted to people from food.
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Name four ways that people make food unsafe.
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Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse and Poor Cleaning and Sanitizing
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What is time-temperature abuse?
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Allowing food to stay at temperatures good for the growth of pathogens
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What are the Big Eight food allergens?
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Eggs, Milk, Peanuts, Soy, Tree Nuts, Shellfish Fish and Wheat
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What part of the food is the best place to check the temperature?
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The thickest part
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What is the danger temperature zone for pathogens best grow in?
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41 degrees F and 135 degrees F (5 degrees C and 57 degrees C)
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Cooked poultry must reach what minimum temperature for at least 15 seconds?
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...165 degrees F
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Hot TCS foods must be kept at what minimum temperature?
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..135 degrees F or higher
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When you are not sure what to do in a food situation, what should you do?
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Set the food aside and ask the manager what to do
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What are the steps to cleaning and sanitizing?
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..scrape or remove food from surface, wash, rinse, sanitize and air dry
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Is it important to leave a sanitizer on a surface for a certain period of time? Why?
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Yes. To reduce pathogens on the surface to safe levels
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After how many hours of consistant use must a food-contact surface be cleaned and sanitized?
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4 hours
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The third compartment of a sink must be filled with?
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Water and sanitizer
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What can a dishwasher do to make sure that a sanitizer is working effectively?
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Use a test kit to test the sanitizer's strength
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Name a food item that needs time and temperature control to keep it safe.
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Rice, meat
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What items should be stocked at the handwashing sink?
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Running hot and cold water, soap. trash container, single paper towels or hand dryer
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What is cross-contamination?
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Transferring pathogens from one surface or food to another
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What is it called when an allergen and food make contact and mix proteins?
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Cross-contamination
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After cutting up honey dew melon, a food handler puts the melon in the cooler. What is this an example of?
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Controlling time and temperature
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What is time-temperature abuse?
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Allowing food to stay at temperatures good for the growth of pathogens
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When must hair restraints be used?
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When preparing food
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What date must ready-to-eat TCS food held more than 24 hours be labeled with?
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The date that it is stored
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What is the correct way to thaw TCS food?
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As part of the cooking process, in a cooler at 41 degrees F or lower, in a microwave oven if the food is cooked immediately, submerged under running water at 70 degrees F or lower
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What are the two types of contamination that pests can cause?
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Biological and physical
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A customer with a tree nut allergy is served a slice of pecan pie. What should the server do?
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Prep a new desert with no nuts and place on a clean and sanitized plate, and then serve it to the customer
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A surface must be what before food touches it?
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Cleaned and sanitized
