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Food Service Worker

Study questions

Question	Answer
What order should you use to wash dishes by hand?	Pre-scrape, wash, rinse, sanitize and air dry
Food prepared at home or in an unlicensed kitchen are:	Illegal.
What is a substitute for proper hand washing?	There is no substitute for hand washing.
Which of the following are potentially hazardous foods?	Hamburger, cooked beans, cut melons
Where or when can you smoke and eat in the establishment?	You can never smoke or eat in the kitchen or in areas where food is prepared or stored.
Cross-contamination is:	When germs spread from one place to another.
Potentially hazardous foods (time/temp control for safety foods) are:	Moist, protein-rich foods that support the rapid growth of bacteria.
Which of the following must be cooked at 145 degrees?	Non-ground meats and seafood.
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with foods?	You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.
Which is the correct way to wash your hands?	Scrub hands for 10-15 seconds wish soap and warm water, rinse for 5-10 seconds for a total of 20 seconds, and dry with a paper towel.
Washing your hands thoroughly and frequently is the most important thing a food service worker can do to keep germs out of the food he/she prepares. It is important that you was your hands:	After the restroom, smoking or eating, handling raw eggs or meat, or touching any part of your body or uniform.
Any read to eat potentially hazardous food kept at 41 degrees after opening or preparation must be thrown away:	No more than seven days.
If any chemical is transferred to a plastic spray bottle or a different container:	You must properly label the container or spray bottle with what it contains.
Thermometers are required in kitchens to:	Monitor temperatures of food in the refrigerator and freezer, and check hot holding on the steam tables and cooking temperatures.
Potentially hazardous food that has been cooled needs to be reheated to what temperature?	Reheat quickly to 165 degrees or hotter
What is the correct way to wash dishes, utensils and equipment?	Pre-scrape wash, rinse and sanitize, then air dry.
A proper way to thaw frozen chicken is:	Place it in the refrigerator.
Cooked rice was left in the Danger Zone overnight. What should you do with the rice?	Throw the rice away; it may not be safe to eat.
The best way to control cockroaches, mice, flies and other pests is:	To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry.
As you enter the kitchen to start your working day, what should you do before handling food?	Wash your hands thoroughly with warm water and soap for at least 20 seconds.
Why are all food service workers required to understand and apply food safety knowledge?	To prevent the spread of illnesses through food.
What are potentially hazardous foods?	Moist, protein rich foods that support the rapid growth of bacteria.
Germs can be spread from a food service work. Which of the following is the best thing you can do as a food service worker to prevent spreading germs?	Wash hands as often as necessary and do not touch ready to eat foods with bare hands.
A hand washing sink must be properly stocked and available so food service workers may wash their hands. What must be at hand washing sinks at all times?	Hot and cold running water, soap, and single-use paper towels.
What should you, as a food service worker, do if a person has an allergic reaction in your food establishment?	Tell your manager and call 911
When you wear gloves, you must:	Still wash your hands.
Which of the following are ALL examples of ready to eat foods?	Sandwiches, cut watermelon, bread, cold salads, scrambled eggs and ice.
If you have a runny nose and a sore throat, the best thing to do is:	Stay home as you may potentially get people sick.
Why are some foods, such as chicken and cooked rice, called potentially hazardous foods?	The foods let bacteria grow when stored at unsafe temperatures.
Where or when can you smoke and eat in the kitchen or service area?	Never
How should you wash dishes by hand?	Pre scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry.
When must you wash your hands?	Each times your hands or gloves become contaminated.
What should you do if the gloves you are using to handle food become contaminated?	Remove gloves, throw them away, wash your hands and put on new gloves.
Are you allowed to work in the kitchen if you have a contagious illness?	Never
What is the difference between washing and sanitizing?	Washing removes contamination and sanitizing destroys microorganims.
What are the steps for washing dishes by hand?	Pre-scrape the excess food, wash with soap and hot water, rinse with hot water, sanitize, and air dry.
What is the proper concentration for a chlorine solution used to sanitize food contacts surfaces?	50-100 parts per million
What is the proper minimum temperature for cooking seafood?	145
What is the correct procedure for reheating food?	The food should be quickly reheated to a minimum temperature of 165 before placing it in the steam table.
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.
Bare hand contact is not allowed when handling	Ready to eat foods
Which of the following must be cooked to a minimum of 165 degrees?	Poultry.
Raw eggs for immediate service must be cooked to what temperature?	Greater than 145
What order should you use manually wash dishes?	Pre scrape dishes, wash, rinse, sanitize and air dry.
If you see cockroaches in you food business, you should:	Tell your boss, so he can call a licensed pest control applicator.
The safest way to thaw (defrost) foods is:	In the refrigerator.
What are potentially hazardous foods?	Moist, protein rich foods that support the rapid growth of bacteria.
Could potentially hazardous foods must be held at a minimum of	41 degrees
If a customer tells you they have a food allergy, what should you do?	Refer, review, remember, respond
If you are sick with fever and diarrhea, you should:	Stay home and advise your employer of your illness.
While working in the kitchen, you notice a spray bottle of glass cleaner and degreaser on a shelf above the food prep table. What should you do?	Remove the chemicals and tell your supervisor.
Sick food workers may have germs that make customers sick. If a food worker is sick with diarrhea or vomiting, what should the food worker do?	Go home or stay away from food and food contact surfaces.
What is the best way to get rid of roaches?	Seal areas where roaches can hide and keep the establishment clean.
Hamburgers must be cooked to what minimum temperature?	155
Food must cool down from 135 to 70 in how many hours	2
What is the correct procedure for thawing food?	Inside a refrigerator, in the microwave or under cold running water.
How should food be cooked in the microwave?	The food must be stirred at least once durning cooking, and then left to stand covered for a minimum of 2 minutes. Check the food with a metal stem thermometer before you serve it to make sure it reaches at least 165
Read to eat foods should NOT be handled using:	bare hands
A food worker needs to cool a pan of refried beans using the shallow pan method. What should the food worker do?	Put the hot means in a a shallow layer no more than four inches deep, and refrigerate without a cover.
Food must cool down from 70 to 41 within how many hours?	4
Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served?	To keep bacteria from growing in the food.
When using disposable gloves, how often do you need to change your gloves and/or wash your hands?	You need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated.
What types of foods support rapid bacterial growth?	Moist/high protein.
Why must potentially hazardous foods be cooked in proper temperatures?	To kill germs that might cause food-borne illness.
You should not go to work if you are sick with what symptoms?	Vomiting, fevor, diarrhea.
Quick cooling of lefover food through the Danger Zone is required for food safety. Why is it important to cool food quickly?	To keep bacteria from growing rapidly in the food.
What of the following must be cooked to 165 degrees?	Poultry
Ready to eat food is:	Food that will not be cooked or reheated before being served to the customer.
What is the minimum length of time that dishes and utensils need to be sanitized?	30 seconds
Raw fish must be cooked to what minimum temperature?	145 degrees
You are responsible for checking in an arriving food order. Part of the order was raw chicken, which was not refrigerated. What do you do?	Refuse the chicken and send it back.
Sanitizer must be made and used correctly to work properly. Which of the following is the correct way to make or use a sanitizer?	Test strips, mix the right amount and change often.
What are some of the food contacts surfaces that must always be washed and sanitized?	Cutting boards, knives, utensils, and equipment.
What is the best way to control cockroaches, mice, flies and other pests?	Keep the business and garbage areas clean and eliminate hiding places and routes of entry.
Which of the following is NOT a major food allergen?	Strawberries
Why is temperature control so important?	It is used to kill germs with heat during cooking and to stop their growth by keeping the food hot or cold.
Germs cannont grow or multiply rapidly at what temperatures?	Colder than 41 or hotter than 135
Raw chicken must be cooked at what temperature?	165
Which one of these foods must be cooked to at least 155?	Hamburger and sausage
When using ice to keep foods cold, the cood container must be surrounded by ice to the level of the food. Which is the best way to tell if the food is staying cold enough?	use a thermometer to check the temperature of the food.
What is the proper way to cool food?	The food should be cooled in uncovered, shallow containers inside the refrigerator.
When cooling food, the temperature of the food must reach ___ within two hours and 41 within fours hours?	70
What is the proper way to cool food?	The food should be cooled in uncovered, shallow containers inside the refrigerator.
When cooling food, the temperature of the food must reach ___ within two hours and 41 within fours hours?	70
Where must you wash your hands?	Only in an authorized and designated hand wash sink
Cold potentially hazardous food must be maintained at what minimum temperature?	Below 41 at all times
How long can ready to eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared?	For seven days if the food has been maintained at 41 pr lower the entire time.
The best way to destroy any harmful germs that may be present in foods is to:	Cook foods to the right temperature
Hot, cooked potentially hazardous food must be maintained above what temperature?	Above 135 at all times
Potentially hazardous food should not be kept in the danger zone for more than 4 hours	Four hours
Why must potentially hazardous food be kept out of the danger zone?	To keep bacteria from growing
What is the usually the riskiest step in food prep?	Cooling
Which of the following must be cooked to at least 155?	Ground meats
What is usually the riskiest step in food prep?	Cooling
Who is responsible for making sure food is safe and wholesome?	Everyone
Which of the following must be cooked to at least 155?	Ground meats
If you have a cut on your hand, you must?	Stop the bleeding, cover it with a bandage and wear a non-latex glove.
Who is responsible for making sure food is safe and wholesome?	Everyone
You can prevent food-borne illness by:	Washing your hands, using gloves and keeping foods at the right temperature.
If you have a cut on your hand, you must?	Stop the bleeding, cover it with a bandage and wear a non-latex glove.
These are well known food allergens:	Beat, eggs, peanuts, shell fish, soybeans and try nuts
You can prevent food-borne illness by:	Washing your hands, using gloves and keeping foods at the right temperature.
Where should raw meat, seafood and poultry be stored so they don't contaminate other foods in the fridge	Below and away from other foods
These are well known food allergens:	Beat, eggs, peanuts, shell fish, soybeans and try nuts
What is the minimum temperature to reheat food?	165
Where must you store chemicals such as cleaners or sanitizers?	Away from any food or clean equipment and utensiles
What kills germs?	Sanitizing
What illness requires a doctors note to go back to work?	Norovirus.
What kills germs?	Sanitizing
What is not likely to cause a food born illness if left in the danger zone five hours?	Raw onions.
What illness requires a doctors note to go back to work?	Norovirus.
Potentially hazardous foods are	Milk, meat, cooked rice and eggs
What is not likely to cause a food born illness if left in the danger zone five hours?	Raw onions.
Shellfish tags must be kept for	90 days
Potentially hazardous foods are	Milk, meat, cooked rice and eggs
Shellfish tags must be kept for	90 days

Created by: Poeros

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