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Safe Food Handling
Prep for certification test
| Question | Answer |
|---|---|
| What is cross-contamination? | When pathogens transfer from one surface or food to another |
| What is the first step in proper hand washing? | Wet your hands and arms |
| When cleaner is accidentally mixed with food/food prep, what hazard has taken place? | Chemical hazard |
| What are the three types/categories of hazards? | Chemical, physical, and biological hazards |
| Allowing food to stay at a temperature too long, that promotes bacterial growth, is what kind of abuse? | Time-temperature |
| How long should you scrub your hands and arms when washing them? | 10-15 seconds |
| Cross-contamination from your body to the food can be prevented with? | Good personal hygiene |
| Keeping frozen foods, frozen solid is an example of what? | Properly controlling time temperature concerns |
| When should you use an antiseptic? | After washing hands |
| What should cover a cut on a food handler's hand? | A bandage and a glove |
| Pathogens grow well between what temperatures? | 41 degrees and 135 degrees |
| Frozen food must be kept at what temperature? | Whatever temperature keeps it frozen |
| What part of a piece of food should have its temperature checked? | The thickest part |
| TCS hot foods, must be kept at what temperature? | 135 degrees F |
| Poultry must be measure to have reached what temperature for at lest 15 seconds? | 165 degrees F |
| TCS cold foods must be kept at what temperature? | 41 degrees F |
| What date must be placed on TCS food labels? | The throw out date |
| How often should gloves be changed, if used continuously? | Every 4 hours |
| Other than placing in the fridge for 24 hours, what is another acceptable way to thaw foods? | As part of the cooking process |
| Ice scoops should only be used for what? | Scooping ice |
| Hand-washing sinks should only be used for what? | Washing hands |
| Wiping cloths should be stored where when not in use? | In sanitizing solution |
| If any number of contaminations take place, what should the food handler do? | Ask the manager what to do |
| What should cleaning solutions never be stored by? | ANY kind of food |
| What are some common food allergies? | Egg, wheat, fish, nuts, milk |
| How frequently should surfaces be sanitized if they are in constant use? | Evey four hours |
| When cleaning and sanitizing any surface (including dishes), what is the first step? | Remove (excess) food |
| How can you ensure that the sanitizing process will be effective? | Use a test kit to check the sanitizers strength |
| What two types of contamination can pests cause? | Biological and chemical |
Created by:
bscanlan
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