Kitchen Course Flashcards
Exam (79 cards)
The purpose of a food safety management system is to
prevent foodborne illness and hazards
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
active managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature.
This is an example of which step in active managerial control?
corrective action
A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed.
This is an example of which step in active managerial control?
management oversight
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
throw the food away
One way for managers to show that they know how to keep food safe is to
become certified in food safety
Sewage backs up in a food storage area and there is a significant risk of contamination to the food stored there.
What should be done?
stop service and notify the regulatory authority
What is the best way to protect food from deliberate tampering?
make it as difficult as possible for someone to tamper with it
To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity,
monitor the security of products, keep food defense information accessible, and know
who is in the facility
Where should food handlers wash their hands?
designated sink for handwashing
What must food handlers do after touching their body or clothing?
wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
12 seconds
After which activity must food handlers wash their hands?
handling soiled items
The main reason food handlers should not scratch their scalp is to avoid
spreading pathogens to food
What must a food handler with facial hair do to prevent food contamination?
wear a beard restraint
What should a food handler do when working with an infected cut on the finger?
cover the wound with an impermeable bandage or finger cot and glove
What is the only jewelry that may be worn on the hands or arms while handling food?
a plain band ring
In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be
considered an outbreak?
at least two
When should a food handler with a sore throat and fever be excluded from the operation?
customers served are primarily high risk population
What is a basic characteristic of a virus?
requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves?
wash hands and change them
Where should personal items, like a coat, be stored in the operation?
in a designated area
What should food handlers do after prepping food and before using the restroom?
take off their apron
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
remove the lid of the container and place a thermometer stem into the sour cream
