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Flashcards in Food Safety Deck (32)
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0

What is the temperature danger zone?

41 degree - 135 degree

1

How long should you wash your hands?

20 seconds

2

Name 3 items a food handler can use to touch foods

Plastic gloves
Tongs
Utensils

3

What temperature do you need to reheat leftovers to? And for how long?

165 degrees for 15 seconds

4

How hot must food be kept on a buffet table?

135 degrees

5

What is the maximum temperature for refrigerated foods!

41 degrees

6

Name 3 items a safe food handler must wear

Clean apron
Hair restraint
Single service gloves

7

Name 3 times when a safe food handler must wash hands

Before starting work.
After using restroom.
After touching non-food items like a phone or pencil.

8

Name 4 ways to prevent food borne illnesses

Wash hands
Keep hot foods above 135 degree
Keep cold food below 41 degree
Avoid cross-contamination

9

Name 2 ways to prevent rodent and insect infestation

Housekeeping
Cleaning and sanitizing

10

Name 3 rules for using chemicals

Store away from food
Follow label directions
Don't mix chemicals together

11

Name 2 ways to keep food stored correctly

Use FIFO (first in first out)
Label food with date, time, and temp

12

How do you kill germs in food?

Cooking it to proper temperature

13

Should food handlers wash their hands frequently?

Yes

14

Can food handlers touch ready-to-eat foods with their bare hands?

No

15

Should food handlers work when they are ill?

No

16

Can foods be thawed on the counter?

No

17

Can foods be thawed in the refrigerator?

Yes

18

Can foods be thawed under running water for up to 2 hours?

Yes

19

Can foods be thawed in a microwave?

Yes

20

How much iodine sanitizer must be used for cleaning?

25ppm

21

How much chlorine sanitizer must be used for cleaning?

100 ppm

22

How much quaternary ammonia must be used for cleaning?

200 ppm

23

Where should a sanitizing cloth be stored?

In the sanitizing solution

24

What should a food handler do with a sanitizing cloth after using it?

Rinse it with clean water and then put in the bucket of sanitizing solution

25

Can a sanitizing cloth be used on food prep and non-food surfaces?

No

26

Is cheese, milk and eggs potentially hazardous foods?

Yes

27

Is meat, poultry, pork and fish potentially hazardous foods?

Yes

28

Are cooked vegetables and cereals potentially hazardous foods?

Yes

29

In the temperature danger zone, bacteria double in number in --- minutes.

20 minutes