Lesson 10 Flashcards
How can cross-contamination be minimized in a food establishment?
Cross-contamination can be reduced by segregating areas for handling raw and finished foods, using separate sinks for washing raw produce, employing color-coded chopping boards, and ensuring food storage and preparation areas are separate from living or sleeping quarters.
What measures should be taken to protect food on display from contamination?
Food on display should be individually wrapped, shielded by sneeze guards or display cases, or protected by other effective means to prevent contamination.
What are the requirements for storing and using food dispensing utensils?
Food dispensing utensils should be stored with their handles extended out of the food or in a dipper well with running water to keep them clean between uses.
How should equipment such as ice makers and storage bins be positioned to prevent contamination?
Equipment like ice makers should not be placed under exposed sewer or condensation lines, open stairwells, or other potential sources of contamination. Proper spacing and sealing are necessary for easy cleaning.
What are the temperature requirements for hot holding and reheating potentially hazardous foods?
Hot holding equipment must maintain foods at 140°F or above, while reheating equipment should raise food temperatures to at least 165°F within two hours. Thermometers accurate to within ±2°F are required to monitor temperatures.
What are the recommendations for refrigeration equipment in food establishments?
Refrigeration equipment should be adequate for storing, transporting, displaying, and rapidly cooling potentially hazardous foods. Rapid cooling from 140°F to 41°F within 4 hours is recommended.
Describe the cleaning and sanitizing procedures for dishes and utensils in a food service setting.
Dishes and utensils should be scraped and pre-rinsed, washed with detergent, rinsed in clean water, sanitized either with hot water or a chemical sanitizer, and air-dried to maintain sanitation.
How should wiping cloths be managed to ensure food safety?
Wiping cloths used on food contact surfaces should be stored in a sanitizing solution of 50 parts per million chlorine, replaced when dirty, and changed every 2 hours when in use.
What are the sanitation requirements for cleaning fixed equipment in a food establishment?
Fixed equipment should be disconnected and cleaned with soapy water, rinsed, and sanitized with a chlorine bleach solution of 100 parts per million. All surfaces must be air-dried.
What are the considerations for ensuring adequate hand washing facilities in a food preparation area?
Each food preparation area should have a separate hand washing sink with hot and cold running water, dispensed soap, and disposable towels or a mechanical hand dryer.
