Food Safety

Calibrating a Dial Food Thermometer

1. 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).

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

1. Wash 2. Rinse 3. Sanitize

Shell eggs for immediate service

145°F (63°C) for 15 seconds Only take out as many eggs as you need. Never stack egg flats near the grill or stove. Eggs cooked for later service must be cooked to 155°F for 15 seconds and held at 135°F.

Fish, foods containing fish, and seafood

145°F (63°C) for 15 seconds Stuffed fish should be cooked to 165°F (74°C) for 15 seconds Fish that has been ground, chopped, or minced should be cooked to 155°F (68°C) for 15 seconds

Pork, beef steaks, veal lamb, commercially raised game animals

145°F (63°C) for 15 seconds This temperature is high enough to destroy Trichinella larvae that may have infested pork.

Beef or pork roasts

145°F (63°C) for 3 minutes Alternative minimum internal cooking temperatures for beef and pork roasts: 130°F (54°C) for 121 minutes 134°F (57°C) for 47 minutes 138°F (59°C) for 19 minutes 140°F (60°C) for 12 minutes 142°F (61°C) for 8 minutes 144°F (62°C) for 5 minutes

Ground or flaked meats hamburger, ground pork, flaked fish, ground game animals, sausage, injected and pinned meats

155°F (68°C) for 15 seconds Grinding meat mixes the organisms from the surface into the meat. Alternative minimum internal temperatures for ground meats: 150°F (66°C) for 1 minute 145°F (63°C) for 3 minutes

Stuffing, stuffed meats, casseroles and dishes combining raw and cooked food

165°F (74°C) for 15 seconds Stuffing acts as an insulator, preventing heat from reaching the meat's center. Stuffing should be cooked separately.

Poultry, ground poultry

165°F (74°C) for 15 seconds Stuffing should be cooked outside of poultry.

Foods cooked in microwave - meat, poultry, fish, eggs

165°F (74°C) let it stand for 2 minutes after cooking Cover food, rotate or stir it halfway through the cooking process.

Why do they call it the "Danger Zone" ? A. Bacteria can grow fast at that temperature making the food toxic B. It is scary yo look at

A. Bacteria can grow fast at that temperature making the food toxic

How cold does a salad bar or refrigerator have to be to keep food safe? A. Cold - 41°F B. Cold - 65°F C. Cold - 51°F D. Cold - 55°F

A. Cold - 41 F

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

A. Discard food left in the danger zone

Where should you keep the chemicals/ cleaning suplise? A. Somewhere like in a closet that is not near food B. On the same self as food

A. Somewhere like in a closet that is not near food

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

A. True

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

A. True

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

A. True

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

A. True

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

B. Call your manager and report your sick

True or false you don't have to wash your hands before applying a new pair of gloves? A. True B. False

B. False (You should always wash your hands)

If want to have a drink while working your cup must ... A. Have no lid B. Have a lid and a straw C. Soda can

B. Have a lid and a straw

What should you do if a food becomes contaminated? A. Wash it off and use it B. Immediately throw it away and tell the manager C. Use it anyway

B. Immediately throw it away and tell the manager

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

B. Prevent bacteria on one food from contaminating another food

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)

B. Throw the rice into the garbage

What should you do if your glove got a hole..? A. Continue with your work B. Take the glove off wash your hand and put on new gloves C. Put a peice of tape over the hole

B.Take the glove off wash your hand and put on new gloves

Remember to always wash your hands when...

Before you start preparing food • After using the toilet and again when entering work area • After handling raw animal products • After handling dirty dishes and garbage • After cleaning or using chemicals • After blowing nose, sneezing, coughing, or touching eyes, nose or mouth • After smoking or using tobacco products • After eating or drinking • Before you put on latex-free gloves

What is considered the "Danger Zone"? A. 20- 50 degrees B. 70-100 degrees C. 41-135 degrees

C. 41-135 degrees

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

C. Before handling ready-to-eat food

Tiny worms live in fish called PARASITES. How do you make sure to get rid of them? A. Freeze the fish B. Put it in the sun C. Cook to the right temperature to kill them

C. Cook to the right temperature to kill them

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

C. Foodborne illness

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

C. Have been diagnosed with a foodborne illness

How hot must food be kept at on the steam table to keep food safe? A. Hot - 120°F B. Hot - 130°F C. Hot - 135°F D. Hot - 165°F

C. Hot - 135 F

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

D. All of the above

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

D. Below the vegetables

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.

Work Only When You Are Well

Do not work if you have a fever and sore throat • Do not work if you have loose bowels (diarrhea) • Do not work if you are throwing up (vomiting) • Do not work if you have yellowing of the skin or dark tea colored urine (jaundice) • Wait for at least 24 hours after vomiting or diarrhea have stopped before returning to work.

Instead of using bear hands you can use A. Utensils, tongs, forks B.Deli tissue C. Dispensing equipment or D. Non-latex, single-use gloves E. All of the above

E. All of the above

One Day

Food used within one day is not required to be date marked.

Seven Days

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.

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.