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What order should you use to wash dishes by hand?
Pre-scrape, wash, rinse, sanitize for 15-30 seconds, and air dry.
Where or when can you smoke and eat in the establishment?
No where, you can never smoke or eat in the establishment.
What is potentially hazardous food?
Moist, protein-rich foods that support the rapid growth of bacteria.
What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration.
What is the correct way to wash your hands?
Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel.
When must you wash your hands?
After you use the restroom, after you smoke or eat, after handling raw eggs or meat, and after touching any part of your body or uniform.
Any ready-to-eat potentially hazardous food kept at 41 degrees F after opening or preparation, must be thrown away in how many days?
No more than seven days.
If any chemical is transferred to a plastic spray bottle or a diffrent contatainer, what must happen?
You must properly label the container or spray bottle with what it contains.
Thermometers are required in kitchens for what reason?
To monitor temperatures of food in the refridgerator and freezer, and check hot holding temperatures on steam table.
Potentially hazardous food that has been cooled needs to be reheated to what temperature?
Reheat quickly to 165 degrees F or hotter.
What does potentially hazardous food mean?
The food is moist, protein-rich foods that support the rapid growth of bacteria.
What is the proper way to wash your hands?
Use warm water and soap to wash your hands, rub your hands together for 20 seconds, rinse you hands and dry your hands with a disposable paper towel.
What are some examples of ready-to-eat foods?
Sandwiches, cut watermelon, bread, cold salads, and ice.
What are the five big illnesses that can infect people through food?
Hepatitis A, Salmonella typhi, Shigella spp., Escherichia coli (E. Coli), and norovirus.
What are the eight major allergies of food?
Milk, eggs, fish, crustacean, shellfish, tree nuts, wheat, peanuts, and soybeans.
What is the proper concentration for a chlorine solution used to sanitize food contact surfaces?
The concentration must be between 50 and 100 parts per million, which can be measured with a chlorine paper test strip.
What is the diffrence between washing and sanitizing?
Washing removes contamination and sanitizing destroys microorganisms.
What is the correct procedure for reheating food?
The food should be quickly reheated to a minimum temperature of 165 degrees F before placing it in a steam table.
What is one way to preven cross-contamination?
Soting raw meat, fish and poultry or eggs seperate and on the lowest shelves of the refridgerator.
When would you need to change your gloves?
If you pick something up off the floor, they get contaminated, you touch yourself or uniform, or whenever they get damaged.
What is ready-to-eat food?
Food that will not be cooked or reheated before being served to the customer.
How must you make or use sanitizer?
Use test strips to make sure the sanitizer is not too strong or too weak. Mix the right amount of sanitizer with the right amount of water. And change the sanitizer often to make sure it stays fresh and clean.
What are some of the food contact surfaces that must always be washed and sanitized?
Cutting boards, knives, utensils, and equipment.
What is the proper way to cool food?
The food should be cooled in uncovered, shallow containers inside the refridgerator.
Potentially hazardous food should not be kept in the "danger zone" for more than:
4 hours, it is then deemed bad and must be thrown out.
You notice your glove is torn, what should you do?
Remove your gloves, wash your hands with soap and water for at least 20 seconds in the hand wash sink, and put new gloves on.
Who is responsible for making sure food is safe and wholesome?
Food service manager, employees, and shift manager.
Which food would be NOT likely to cause foodborne illness?
Raw onions left in the "danger zone" for 5 hours.
Cross-contamination is the spread of germs from on place to another. What is most likely the main cause of cross-contamination?
Using the same cutting boards for raw meat and bread without sanitizing.
What does FIFO mean?
First in, first out. So the food that arrived first must be used before the newer food products coming in.
When should you change out the sanitizing solution?
Usually every 2-3 hours, mainly depends on usage.
What is foodborne illness?
A illness known as food poisining from when the employees don't wash their hands the proper way or keep food at the correct temperature.
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