Food Safety Study Set

Cooking Temp for Fish/seafood, Shell eggs, Microwave food

- Fish, foods containing fish, and seafood 145°F (63°C) for 15 seconds - Shell eggs for immediate service 145°F (63°C) for 15 seconds - Foods cooked in microwave - meat, poultry, fish, eggs 165°F (74°C) let it stand for 2 minutes after cooking

Cooking Requirements For Poultry,Stuffing, stuffed meats, casseroles and dishes combining raw and cooked food, Ground Meats, Pork, Beef and Pork Roast

- Poultry, ground poultry 165°F (74°C) for 15 seconds - - - Stuffing, stuffed meats, casseroles and dishes combining raw and cooked food 165°F (74°C) for 15 seconds - Ground or flaked meats hamburger, ground pork, flaked fish, ground game animals, sausage, injected and pinned meats 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 - Beef or pork roasts 145°F (63°C) for 3 minutes

What makes people sick from food?

-Foodborne illness -Bacteria -Chemicals -Physical contamination -Contaminated foods

Hand Washing

20 seconds of scrubbing with warm water and soap, also hand sanitizer aren't a hand washing method and and jewelry on the hands are a hiding place for germs

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.

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

A. Colder-41F

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

B. Call your manger and report you are sick

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

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

B. Ptomaine Poisoning

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

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

B.Hot-135F

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

C. Before handling ready-to-eat foods

Food handlers can contaminate food when they: A. Keep fingernails short for easy cleaning underneath B. Change gloves for fresh gloves between task 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

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

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

D. Have infected wounds or injuries

Illnesses Common For Employees

Hepatitis A virus, Salmonella Typhi, Shigella, E. coli 0157:H7, Norwalk or Noro viruses, Staphylococcus aureus, Streptococcus pyogenes. All Have to deal with diarrhea, jaundice,fever,sore throat, or vomiting in a way and if you have any symptoms you must tell the PIC.

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.

PIC

Person In Charge (responsible for knowing food sanitation rules, and policies or procedures of the establishment)

Placement of Thermometer for Best Reading

Place the thermometer in the thickest part of the meat or in the center of the food to get a true reading.

Foodborne Illness

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

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.

Parasites

These are tiny worms that live in fish, meat and humans. Food must be cooked at hot enough temp to kill parasites

If you are ill, tell you manager before starting work. True or False

True

No bare hand contact is required when foods requiring no additional cooking are served: T/F

True

You must wash your hands between changing gloves: True or False

True

You should store chemicals separate and away from foods. T/F

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.

Easy Employee Practices

Watching how you look and act, along with healthy hygiene such as short nails, washing hands , and drinking beverages with a cap and straw.

Cross Contamination

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

Potentially Hazardous Foods (Temp/time Control)

foods such as meat, fish, poultry, baked potatoes, re fried beans, cooked rice, cooked Veggies and milk. These are all moist foods that germs want nutrients from and germs will grow of the when warm and between the temp 41F and 135F

Bacteria

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

Chemicals

ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten. And must be stored away from the food

thermometer range

range of 0°F (-18°C) to 220°F (104°C).

Cooling food from 70F to 41F

takes four hours

Cooling Food from 135F to 70F

takes two hours for temp to drop

Danger Zone

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.

Cold Holding

when you keep food cold by using refrigeration or ice.