3 Flashcards

Question

Refrigerated foods are held cold,

Answer 1

not frozen.

Answer 2

at 41℉ (5℃) or below.

Answer 3

41℉ (5℃), their growth is slow.

Answer 4

you can reduce the growth of most harmful microorganisms and extend shelf life of the product. For maximum quality and freshness, hold cold foods for the shortest amount of time possible.

Answer 5

foods must be in the temperature danger zone. - time spent in the temperature danger zone should be minimal for PHF (TCS) food items.

Answer 6

reheat foods to 165℉ (74℃) within 2 hours to prevent the number of organisms from reaching level that can cause foodborne illness.

Answer 7

in the refrigerator at 41℉ (5℃) or below. This prevents the food from entering the food temperature danger zone.

Answer 8

as a part of the cooking process, or submerging under cool running water (70℉ (21℃) for controlled amount of time.

Answer 9

chances for bacterial growth, outer surfaces of food.

Answer 10

• Knowing when and how to properly wash hands • Wearing clean clothing • Maintaining good personal habits (bathing, washing, restraining hair, keeping fingernails short and clean, washing hands after using toilet etc.) • Maintaining good health and reporting when sick to avoid spreading possible infections

Answer 11

1. Wet hands 2. Apply soap 3. Briskly Rub Hands for Twenty seconds 4. Scrub Fingertips and Between Fingers 5. Scrub Forearm to Just Below Elbow 6. Rinse Forearms and Hands 7. Dry hands and Forearms 8. Turn Off Water 9. Turn Doorknob and Open-Door Using Paper Towel 10. Discard Towel

Answer 12

• Before food preparation • After touching bare human body parts, except clean hands and clean exposed arms • After using the toilet • After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking • During food preparation when switching between working with raw foods and ready-to- eat products • After engaging in any activities that may contaminate hands (taking out the garbage, wiping counters or tables, handling cleaning chemicals, picking up dropped items, etc.) • After caring for or touching service animals or aquatic animals

Answer 13

- extra barrier to help prevent contamination - can protect food from direct contact by human hands. - impermeable, meaning they do not allow anything to penetrate the porous texture of the glove.

Answer 14

1. Wash Hands 2. Select Gloves 3. Put on Gloves 4. Food Handling Activity 5. Discard Gloves After Each Task 6. Wash Hands When Returning to Work

Answer 15

germs causing a potential physical hazard.

Answer 16

wear jewelry, including medical information jewelry, on their arms and hands while preparing food.

Answer 17

• Wear clean clothing • If your clothing is contaminated, change into a new set of work clothes • Change your apron between working with raw foods and ready-to-eat foods. Aprons should be left in the department when going on break or to the restroom. • Don’t dry or wipe your hands on your apron • Wear a hat, hair coverings or nets, and beard restraints to discourage you from touching your hair or beard. These restraints also prevent hair from falling into food or onto food-contact surfaces. • Keep in mind, however, protection apparel is similar to a disposable glove. They no longer protect food when contaminated

Answer 18

• Always store cooked and ready-to-eat-foods over raw products. • Keep raw and ready-to-eat foods separate during storage • Use good personal hygiene and handwashing • Keep all food-contact surfaces clean and sanitary • Avoid bare hand contact with ready-to-eat food • Keep species of meat and poultry separate • Use separate equipment, such as cutting boards, for raw foods and ready-to-eat foods (color coding may be helpful for this task). • Use clean, sanitized equipment and utensils for food production. • Prepare ready-to-eat foods first – then raw foods • Prepare raw and ready-to-eat foods in separate areas of the establishment.