food saftey

0.0(0)
studied byStudied by 0 people
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
Card Sorting

1/24

encourage image

There's no tags or description

Looks like no tags are added yet.

Study Analytics
Name
Mastery
Learn
Test
Matching
Spaced

No study sessions yet.

25 Terms

1
New cards

What is the correct minimum internal temperature for poultry (like chicken or turkey)?

165•F

2
New cards

What is the “danger zone” where bacteria grow the fastest?

41•F-135•F

3
New cards

How should you store raw meat in a refrigerator?

On the bottom shelf, in a leak proof container

4
New cards

What is the first step of the handwashing process?

Wet hands with warm water

5
New cards

When must food handlers wash their hands?

Before starting work, After using the restroom, After touching Raw meat.

6
New cards

What is the safest way to cool hot food quickly?

Use an ice bath or shallow pans

7
New cards

How long should food be held in the danger zone before it must be thrown out?

4 hours

8
New cards

What does sanitizing mean?

Killing bacteria

9
New cards

Which food is a food allergen?

Peanuts

10
New cards

What is the safest way to thaw frozen food?

In the refrigerator

11
New cards

Why should food not be stored directly on the floor?

To prevent contamination

12
New cards

What is the purpose of time/temperature control for safety (TCS) foods?

They require specific temperatures to prevent bacteria

13
New cards

What’s the correct way to use a thermometer?

In the thickest part of the food

14
New cards

Gloves should be changed

Every hour, when they get wet, after touching raw food.

15
New cards

A good handler touches their face while wearing gloves, what should they do next?

Change gloves and wash hands

16
New cards

How often should food contact surfaces be cleaned and sanitized?

Every 4 hours

17
New cards

Which food is most likely to cause a foodborne illness?

Undercooked ground beef

18
New cards

Where should personal items like phones or keys be kept while working?

In a designated area away from food prep

19
New cards

What should you do if you drop a utensil on the floor?

Wash, rinse, and sanitize it

20
New cards

Which food must be stored at 41•F or lower?

Cooked pasta

21
New cards

A food handler sneezes near food. What should they do next?

Wash hands and change gloves

22
New cards

What should you do before putting on gloves?

Wash your hands

23
New cards

What is the correct holding temperature for hot foods?

135•F or above

24
New cards

How should you check if a sanitizer solution is at the correct strength?

Use test strips

25
New cards

What should a food worker do if they she can open wound on their hand?

Cover it with a bandage and glove