Home Ec- Food Safely
When must you wash your hands?
- After sneezing or coughing - After touching raw meat - After eating or drinking
When should you change your gloves?
- As soon as they become soiled or torn - Before beginning a different task - After handling raw meats, fish, or poultry and before handling ready to eat food.
What could you use to prevent bare hand contact?
- Deli tissue - Spatulas/ Tongs/ Forks/ Utensils -Dispensing equipment - Single- use gloves
What are three types of food thermometers?
- Thermocouple - Thermistor - Instant- read bimetal
Identify the correct technique for hand washing.
- Use running warm water and soap - Scrub hands and rinse thoroughly (20seconds) - Dry hand with single use towel, or air dry.
What is the correct way to clean utensils?
1. Wash 2. Rinse 3. Sanitize
What is the minimum temperature for beef or pork roasts?
145F for 3 minutes.
What is the minimum temperature for ground or flaked meats?
155F fro 15 seconds.
Minimum temperature for poultry and ground beef.
165F for 15 seconds
How long do you have to wait in order to come back to work when vomited or had diarrhea?
At least 24 hours.
Why is it best to keep you finger nails short?
Because it is easier t clean.
When must you change single- use gloves?
Before handling raw meats.
Where in the refrigerator should you store raw meat?
Below the veggies On the lowest shelf.
When you have a sore throat with fever or diarrhea, what should you do.
Call your manager and report that you are sick.
How should you cool down liquid foods?
Close the drain from the sink and place the pot with the food in the sink. Then fill the sink with water and ice to the level of the food inside the pot. Stir the food until the food has reached 41F.
How cold does a salad bar or refrigerator have to be to keep food safe?
Cold- 41 F
True or False Food that will be used within one day should alway get marked.
False
True or False Reheating will destroy toxins.
False
True or False You don't have to wash the thermometer every time you use it.
False. You have to wash and sanitize it every time you check the temp of the food.
What is it called when someone gets sick from eating food contaminated with germs or toxins.
Foodborne illness
How hot must food be kept at on the steam table to keep food safe?
Hot- 135 F
What are potentially hazardous foods?
Meat, fish, poultry, milk, re-fried beans, cooked rice, baked potatoes, and cooked veggies.
Where should you place a thermometer when finding the temperature of the food?
On the thickest part of the meat or in the center of the food.
What is not an approved hand washing technique?
Sanitizer dips or hand sanitizers are not approved.
Why shouldn't food be covered or crowded when put into the refrigerator?
So the air in the fridge is able to move around and cool down the food. You can put a lid once the food has cooled down.
What should happen to the food that has ben saved for more than seven days?
The food should be discarded.
What is the danger zone?
The temperature between 41F and 135 F is called the danger zone.
What should ready to eat food be marked with?
They should be marked with either the preparation date, use- by date, or the commercial package was opened.
You found cooked rice left out on the counter all night, what is the safest way to handle it?
Throw the rice into the garbage.
What is the most important reason to wash, rinse and sanitize a meat slicer or knife?
To prevent bacteria on one food from contaminating another food.
True or False If you are ill, you tell your manager before starting work.
True
True or False No bare hand contact is required when food requiring no additional cooking are served.
True
True or False You must wash your hands between changing gloves.
True
True or False You should always make the food fresh because it is the safest.
True
True or False You should store chemicals separate and away from foods.
True
True or False Bacteria can grow and produce toxins when you cool food.
True
What is cross contamination?
When germs from one food item is passed to another food item.
How many times should you take the temperature of a large piece of meat.
When taking the temperature of a large amount of food make sure to take the temp in more than 2 places.
When can food handlers contaminate food.
When they have infected wounds or injuries
What are some examples of soft/ thick foods?
refried beans, rice, potatoes, stews, chili, thick soup or thick sauces.
