Food Safety: Your Self-Training Manual Flashcards

Practice flashcards covering food safety regulations, personal hygiene, temperature controls, and contamination prevention based on the Oregon Health Authority training manual.

All food handlers employed in food service must obtain a food handler card within __________ days from the date of hire.

30

A food handler card must be kept current by renewing it every __________ years.

three

The __________ is responsible for knowing food sanitation rules and procedures and must be present during all hours of operation.

person in charge (PIC)

Food handlers must call the person in charge when ill with diarrhea, vomiting, __________, or fever with sore throat.

jaundice

A food handler must not work in food service for __________ hours after symptoms of diarrhea or vomiting have gone.

24

A food handler may handle food with an infected cut or burn on the hand if it is covered with a clean bandage and a __________ glove.

latex-free

The correct technique for handwashing involves scrubbing hands and rinsing thoroughly for approximately __________ seconds.

20

A __________ handwash is required after using the toilet, smoking, eating, or when hands come into contact with body fluids.

double

The 'Danger Zone' is defined as any temperature between __________ and __________.

$41^\circ\text{F}$ and $135^\circ\text{F}$

Potentially hazardous foods are those that are __________ and have nutrients that germs need to grow.

moist

Food being held hot must maintain a temperature of __________ or hotter.

$$135^\circ\text{F}$$

Food being held cold must maintain a temperature of __________ or colder.

$$41^\circ\text{F}$$

You cannot make food safe to eat once it has been in the danger zone for __________ hours or more.

four

__________ happens when microorganisms are transferred from one food or surface to another food.

Cross contamination

To prevent cross contamination, raw meats should be stored on the __________ shelves of the refrigerator.

lower

The three steps to correctly cleaning utensils and food contact surfaces are: 1. Wash, 2. Rinse, and 3. __________.

Sanitize

A common sanitizing solution is made by mixing 1 to 2 teaspoons of __________ per 1 gallon of water.

bleach

Poultry and ground poultry must be cooked to a minimum internal temperature of __________ for 15 seconds.

$$165^\circ\text{F}$$

Ground or flaked meats like hamburger must reach __________ for 15 seconds to be considered safe.

$$155^\circ\text{F}$$

To calibrate a dial food thermometer using an ice slurry, the dial should be adjusted to read __________.

$$32^\circ\text{F}$$

When cooling hot foods, the temperature must drop from $135^\circ\text{F}$ to $70^\circ\text{F}$ within __________ hours.

2

After food has cooled to $70^\circ\text{F}$, it must reach $41^\circ\text{F}$ within an additional __________ hours.

4

Ready-to-eat potentially hazardous foods can be stored for up to __________ days if the refrigerator is $41^\circ\text{F}$ or colder.

7

To exclude flies from a food facility, open doors or windows must be screened with __________ inch mesh.

$$1/16^{\text{th}}$$