home ec study guide

Potentially Hazardous Foods (Time/Temperature Control for Safe Food)

- Moist, nutrient-rich foods that supports the growth of bacteria when the temperature is between 41°F (5°C) and 135°F (57°C).

No bare hand contact is required when foods requiring no additional cooking are served. A. True B. False

. False

You should store chemicals separate and away from foods. A. True B. False

. True

The correct steps for cleaning utensils, food contact surfaces and equipment are:

1. Wash 2. Rinse 3. Sanitize

Infected

A cut or burn that is swollen, red, or has pus.

Food Thermometer

A metal-stem probe thermometer used to take temperatures of food.

You must wash your hands between changing gloves. A. True B. False

A. True

When must you wash your hands? A. After sneezing or coughing B. After touching raw meat C. After eating or drinking D. All of the above

All of the above

Bacteria

Bacteria are germs with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.

Bare Hand Contact Prohibition with Ready-to-Eat Food

Bare hands may not come into contact with food that is ready to eat, such as salad or sandwiches.

When must you change single-use gloves? A. Every hour B. At the beginning of the shift C. Before handling ready-to-eat food D. Before handling raw meats

Before handling raw meats

Where in the refrigerator should you store raw meat? A. Above the vegetables B. Next to the vegetables C. With the vegetables D. Below the vegetables

Below the vegetables

When you have a sore throat with fever or diarrhea, you should: A. Go to work and tell your coworkers to be careful around you B. Call your manager and report that you are sick C. Take medicine to stop the symptoms and go to work D. Not tell anyone and continue working

Call your manager and report that you are sick

Food handlers can contaminate food when they: A. Keep fingernails short for easy cleaning underneath B. Change gloves for fresh gloves between tasks C. Have been diagnosed with a foodborne illness D. Drink from a closed beverage cup with lid and straw

Change gloves for fresh gloves between tasks

Cold Holding

Cold holding is when you keep food cold by using refrigeration or ice.

Cooking Temperatures

Different raw animal foods have to reach different temperatures to be done or safe. Use a metal-stem probe food thermometer to check temperatures while cooking to make sure that it gets done all the way inside.

what is a Refrigerator Thermometer

Every refrigerator is required to have a thermometer. This thermometer must be located where it is easy to see when you open the refrigerator door. Every refrigerator should be operating at 41°F or less as indicated by the thermometer. If the thermometer reads above 41°F, then use a metal-stem probe food thermometer to check the temperature of food inside of the refrigerator with a food thermometer.

Cooling Soft/Thick Foods

Examples of soft/thick foods are refried beans, rice, potatoes, stews, chili, thick soup or thick sauces.

What is it called when someone gets sick from eating food contaminated with germs or toxins? A. Potentially hazardous food B. Ptomaine poisoning C. Foodborne illness D. Raw food

Foodborne illness

Food handlers can contaminate food when they: A. Discard food left in the danger zone B. Take a break in a designated area C. Keep chemicals away from food D. Have infected wounds or injuries

Have infected wounds or injuries

Hot holding

Holding food hot after it has been properly cooked or reheated. Food must maintain a temperature of 135°F (57°C) or hotter.

Chemicals

In this manual, chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.

Employee Illness

Infected food workers can spread a wide range of illnesses to others through food and utensils. Employees sick with vomiting or diarrhea must not work until symptoms have been gone for at least 24 hours.

When you use a dial food thermometer you need to make sure the temperature it gives you is accurate. An easy way to do this is to use ice and water?

Leave it in the ice slurry. Add ice as it melts. 2. Use pliers or a wrench and turn the nut on the back of the thermometer until the needle reads 32°F (0°C). 3. Wait 30 seconds. Keep repeating these steps until the thermometer reads 32°F (0°C).

Cleaning Procedure

Many employees fail to wash their hands as often as necessary and even those who do may use a poor technique. It takes vigorous rubbing with soap and running water for about 20 seconds to loosen soil and illness-causing organisms (germs).

The most important reason to wash, rinse and sanitize a meat slicer or knife is to: A. Eliminate odors and tastes from getting into other foods B. Prevent bacteria on one food from contaminating another food C. Make the meat slicer or knife last longer and look better D. Prevent garlic or other flavors from getting onto other foods

Prevent bacteria on one food from contaminating another food

Date Marking

Ready-to-eat potentially hazardous foods must be date marked with either the preparation date, use-by date, or date the commercial package was opened.

Foodborne Illness

Sickness caused from germs or toxins in food. This is also called food poisoning.

Danger Zone

The Danger Zone is when the temperature of food is between 41°F (5°C) and 135°F (57°C). This is called the danger zone because bacteria will grow quickly between these temperatures.

Sanitize

The final step to removing bacteria from food contact surfaces that have just been cleaned. Many places use a solution made up of one teaspoon of bleach to one gallon of water to sanitize equipment and utensils.

Reheating for Hot Holding

The process of making a cold food hot before placing on warming unit. Food must be heated from 41°F (5°C) to 165°F (74°C) within two hours.

Fingernails

The requirement for fingernails to be trimmed, filed, and maintained addresses the ability to clean beneath the fingernails. Failure to remove fecal material from beneath the fingernails after a bowel movement can be a major source of illness causing organisms. Ragged fingernails may harbor harmful organisms.

Parasites

These are tiny worms that live in fish, meat and humans.

You found cooked rice left out on the counter all night, the safe way to handle it is to: A. Put the rice in the refrigerator B. Throw the rice into the garbage C. Take a temperature of the rice D. Reheat the rice to 165°F (74°C)

Throw the rice into the garbage

If you are ill, tell your manager before starting work. A. True B. Fasle

True

Virus

Viruses are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick. Many viruses get into the food from the lack of hand-washing especially after using the toilet and then touching food.

Cross Contamination

When germs from one food item are passed to another food item, usually raw food to ready-to-eat food.

Another way to prevent cross contamination is....

to be sure that utensils, work surfaces and equipment are washed, rinsed, and sanitized between uses.