Food – Flashcards
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Example of cross contamination contact with:
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Bare hands, unclean surfaces, other foods
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When foods are contaminated and not handeled correctly. Which if he following is most likely to contaminate foods
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Raw meat next to cooked meat
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Good requires careful attention
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Meat and poultry
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The chef is cracking raw eggs and then touching cooked pancakes
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The raw egg from the hands can contaminate the cooked pancake
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The refrigerator has no room to cool the meat you've just cooked you should:
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Move some food that is already cold into the walk in cooler to make room
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Drinking is permitted..
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In the work area if using a no breakable container with a handle lid and straw if permitted
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What should you do before putti on on the kitchen gloves
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Wash your hands
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Working on the cook line can be busy. You should be sure to
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Wash your hands and use utensils to keep from touching raw food products
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Which of the following is true
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You must always wash your hands before putting on disposable gloves and after removing them
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Where should you wash your hands before preparing food
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At a hand wash sink that has warm water soap and paper towels
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When should you wash your hands twice
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After using the restroom and again before handling food
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What is a good practice while working in food service
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Wearing your fingernails short
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Not a characteristic of acceptable fresh beef
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Slick or slimy texture
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Which does not need refrigeration
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Fresh whole bananas
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Dairy products are always inspected for
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Correct temperature (41F)
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The presence of large ice crystals on frozen foods means that it should be
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Rejected
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Leftover chicken is safe to serve if the chicken is reheated to a minimum internal temperature of
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165F
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To properly keep food cold for a display
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The ice needs to be level with the food
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When you display the food on ice
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The food must be 41F or colder
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A casserole made with ground beef just be cooked at least to an internal temperature of
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155F
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Which of the following is true
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Prove thermometers should be checked regularly for a cute temperature readings (calibrated)
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Poultry being cooked should reach an internal temperature of
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165F
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You cooked a 25 pound turkey for making sandwiches. Which of the following will keep the turkey safe
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Place turkey into the refrigerator right away after you sliced it into serving portions
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Where are cleaning cloths kept?
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In containers of sanitizing solution
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Equipment such as slicers should be cleaned and sanitized
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After each task
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A bleach sanitizing solution usually consists of
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50-100 ppm of bleach and chlorine
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The best way to check the strength of the sanitizing solution is to
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Use test strips
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Which is not part of the three sink cleaning process
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Dry cleaned sanitized dishes with a towel
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The process for washing dishes by hand is
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Wash rinse sanitize air dry
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The most important reason to properly wash and sanitize a cutting board is
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To prevent contamination from one food to another food
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When you have a fever and runny nose
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Talk with the manager about your symptoms
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A food service employee with an open cut or wound may be permitted to prepare food if the
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Wound is covered with a water resistant bandage and gloves
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All of the following symptoms are reasons to restrict a food service worker from working with exposed food except
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A headache
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When you have an infected cut or burn on your finger or hand you can
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None of these answers
