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Tempertures and hygiene
| Question | Answer |
|---|---|
| 1. What is the food temperature danger zone? | 41 degrees F to 135 degrees F |
| 2. What is the temperature range of the bi-metallic thermometer? | 0 degrees F to 220 degrees F |
| 3.What is the ice point calibration temperature? | 32 degrees F |
| 4. What is the boiling point calibration temperature? | 212 degrees F |
| 5. What is the correct temperature to store cold food | 41 degrees F or below |
| 6. What is the correct temperature to hold hot food? | 135 degrees F |
| 7. What is the maximum amount of time that may pass before hot food needs to be cooled to 70 degrees F? | Two hours |
| 8. What is the temperature required for heat sanitizing in ware washing? | 180 degrees F to 190 degrees F |
| 9. What is the minimum allowable temperature of the wash water in a 3 compartment sink? | 110 degrees F |
| 10. What is the minimum allowable temperature of the water used to wash hands in a sink? | 100 degrees F |
| 11. What is the maximum temperature allowed to receive shelled eggs from a supplier? | 45 degrees F |
| 12. What is the correct holding temperature for cooked eggs on a buffet? | 155 degrees F |
| 13. What is the minimum internal temperature that seafood must reach before being served and what length of time must it remain at that temperature? | 145 degrees F for 15 seconds |
| 14. What is the minimum internal temperature for whole cuts of beef or pork that should be reached before serving and what is the minimum amount of time it must remain at that temperature? | 145 degrees F for 4 minutes |
| 15. What is the minimum internal temperature that ground beef or fish must reach before serving and what is the minimum amount of time it must remain at that temperature? | 155 degrees F or 15 seconds |
| 16. What is the minimum internal temperature that whole or ground poultry must reach before serving and what is the minimum amount of time it must remain at that temperature? | 165 degrees F for 15 seconds |
| 17. What is the first step to cleaning dishes in a 3 compartment sink? | Rinse and scrape off food particles on all items |
| 18. What is the second step to cleaning dishes in a 3 compartment sink? | Clean the items in the first sink with a detergent solution in 110 degree F water |
| 19. What is the third step to cleaning dishes in a 3 compartment sink? | Rinse items in the second sink |
| 20. What is the fourth step to cleaning dishes in a 3 compartment sink? | Sanitize items in the third sink in a warm sanitizing solution |
| 21. What is the fifth step to cleaning dishes in a 3 compartment sink? | Air dry items upside down |
| 22. What are three types of approved chemical sanitizers to be used in a foodservice operation? | Iodine, quats, chlorine. |
| 23. What is the correct method to ensure that a sanitizer is working properly? | Check the solution with a test kit using strips |
| 24. All cleaning cloths must be in sanitizer solution when not in use. True or False? | True |
| 25. What is a master cleaning schedule? | A schedule detailing what to clean, who to clean, when to clean, and what equipment to use in cleaning. |
| 26. What does the acronym MSDS stand for? | Material Safety Data Sheets |
| 27. What purpose does MSDS serve? | Shows the cleaning chemicals used in the facility and gives information for their safe handling. |
| 29. What is recommended to use to get rid of mineral deposits? | Delimer |
| 30. There are four approved processes to properly thaw foods. What are they? | 1. In the refrigerator, 2. as part of the cooking process, 3. under running water that is 70 degrees F or less, 4. in a microwave if the food will be cooked immediately. |
| 31. What is the first of 6 ways to cool foods? | Separate food into smaller pans and place in the walk in. |
| 32. What is the second of 6 ways to cool foods? | Place in an ice bath |
| 33. What is the third of 6 ways to cool foods? | Using a cooling wand (ice paddle). Fill with water, place in freezer, submerge into product, stirring with handle until temperature reaches 70 degrees F within 2 hrs |
| 34. What is the fourth of 6 ways to cool foods? | Add ice as an ingredient |
| 35. What is the fifth of 6 ways to cool foods? | Blast chillers which are cooling units designed to rapidly cool products. |
| 36. What is the sixth of 6 ways to cool foods? | Steam jacketed kettles. Wrap around product; the cold water circulates through the jacket. |
| 37. How often should you change gloves if you are continually working on the same activity? | Every four hours |
| 38. What is the total amount of time it should take a foodservice worker to wash his/her hands? | Twenty seconds |
| 39. When washing hands, how long should a foodservice worker scrub his/her arms and hands? | 10 to 15 seconds |
| 40. There are five steps to proper hand washing. What are they? | 1. Wet hands and arms. 2. Apply soap to build up a good lather. 3. Scrub hands and arms vigorously. 4. Rinse hands and arms thoroughly under running water. 5. Dry hands and arms with a single use paper towel or a hand dryer. |
| 41. What is the number one way to prevent the transfer of viruses? | Follow proper hand washing procedures. |
| 42. What are the most common food allergens? | Milk and milk products, eggs, soy (tofu), shellfish, peanuts, tree nuts, wheat products |
| 43. What is a foodborne illness? | Any infection or illness that is transferred to people by food that they eat. |
| 44. When is a foodborne illness considered an outbreak? | When 2 or more people have a similar illness caused from a common food. |
| 45. What is cross contamination? | When a food item is exposed to a contaminate from another source. |
| 46. What is a critical control point? | A point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard. |
| 47. What is meant when referring to the flow of food in a foodservice operation? | The path that food takes through a food establishment from receiving, to storage, preparation, cooking, holding, service, cooling, and reheating. |
| 48. What groups of people typically have weak immune systems? | Young children, elderly, pregnant women, people with compromised immune systems, such as cancer patients, AIDS patients, and transplant recipients. |
| 49. If a thermometer is dropped on the floor, what action must be taken? | It must recalibrated. |
| 50. If a problem is found during a health inspection, it should be fixed during the inspection if possible. True or False? | True. |
| 51. What are symptoms of an allergic reaction? | Hives, rash, difficult breathing, swelling of lips and throat, tongue and mouth. |
| 52. What is a physical hazard? | A foreign object or partial food, such as bones. |
| 53. What is a chemical hazard? | A chemical or toxin that can contaminate food. |
| 54. What is a biological hazard? | Any living organism or waste of a living organism that may contaminate food, ex: mushrooms, seafood, and meat. |
| 55. Name four types of biological hazards. | 1. Bacteria, 2. Viruses, 3. Parasites, 4. Fungi |
| 56. What is cross contamination? | When a food item is exposed to a contaminate from another source. |
| 57. A reputable supplier complies with guidelines set by which government entities? | They meet federal, state, and local guidelines. |
| 58. What is a thermocouple? | A digital thermometer that measures internal food temperatures. |
| 59. What is a surface probe? | A device used to measure the temperature on flat cooking equipment, like grills or griddles. |
| 60. What is an air probe? | A device used to measure the temperature inside coolers and ovens. |
| 61. If one notices clumps of scraps of paper, cloth, feathers, or grass on your premises, it may be an indication which type of undesirable element? | Rats or mice. |
| 62. What signs might indicate that a building might have a problem with cockroaches? | Droppings that look like grains of black pepper, a strong, oily odor, capsule-shaped egg cases that are brown, dark red, or black; they may appear leathery, smooth, or shiny. |
| 63. The owner of a food service facility wants to ensure that his operation does not have a problem with pests. He should make a schedule so that two days per month, on the weekends, he applies pesticides throughout his entire operation. True or False? | False. Only fully trained and licensed Pest Control Operator may apply pesticides to foodservice locations. |
| 64. A hot holding unit is a perfect solution for warming food at a catered event. True or False? | False. A hot holding unit can only be used to maintain an internal temperature of a minimum of 135 degrees F after the food has been cooked or reheated to 165 degrees F. |
Created by:
kalimu12