SafeStaff Flashcards
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe.
True
A leading cause of foodborne illness is unsafe food handling by food service workers.
True
Salt is a common food allergen.
False
Florida law requires food safety training for food service workers.
True
TCS food must not remain in the Temperature Danger Zone for more than ________hours.
4
TCS food that has been in the Temperature Danger Zone for longer than the allowed time must be
thrown away
The three types of hazards which can cause contamination of food are:
Physical, Chemical and Biological
Scientific research has proven that poor personal __________ is a leading cause in the spread of foodborne illness
hygiene
The Temperature Danger Zone, between 41 degrees F to 135 degrees F, is the temperature range in which harmful __________ grow most rapidly
microorganisms
__________ occurs when there is a transfer of microorganisms from one surface to another.
Cross-contamination
When preparing food, work in __________ batches to __________ the time food spends in the Temperature Danger Zone.
small, minimize
__________ is an extremely important factor in preventing contamination when preparing and serving food.
Proper handwashing
A foodborne illness is a disease caused when people eat contaminated food.
True
Wheat is a common food allergen.
True
Excluded employees may return to work as soon as they feel better.
False
Employees have a legal responsibility to notify their supervisor when ill.
True
A potentially hazardous or __________ food is capable of supporting the rapid growth of harmful microorganisms.
TCS
__________ illnesses are commonly caused by poor personal hygiene behaviors.
Foodborne
Employees must report certain diagnosed illnesses and certain symptoms of illness to their _________
manager
Microorganisms capable of causing foodborne illness include: virus, fungi, parasites and ___________
bacteria
Which of the following is not a type of microorganism?
Acidity
Which of the following is the acronym used to remember the conditions in which microorganisms
FAT TOM
Which of the following illnesses result in a food employee being excluded from work?
Salmonellosis, E. Coli, Hepatitis A
Employees must report which of the following symptoms of illness to his or her manager
Sore throat with fever
Employees may eat a meal and cook for customers at the same time.
False
Employees should wash hands in the nearest prep sink.
False
A plain metal ring, such as a wedding band, is the only jewelry allowed on hands and arms while preparing food.
True
Employee hands must be scrubbed thoroughly for 10-15 seconds when hand washing.
True
Cuts, burns or sores on fingers should be covered with a clean and dry __________ and protective moisture-proof barrier, such as a finger cot.
Bandaged
Expensive and dangerous food inspection violations can result when hand sinks are not __________
stocked.
Employees must __________ hands after employee breaks.
wash
Never wipe or dry __________ on your pants or apron.
hands
Research has shown that a common cause of foodborne illness is:
Poor personal hygiene, Cross-contamination, time and temperature abuse
Food employees must wash hands:
in between tasks, after using the bathroom, and after taking out the garbage
Sick employees should:
immediately tell a manager or supervisor they are ill.
To reduce foodborne illness employees should:
change gloves as needed, report illness to managers, and wash hands frequently.
It is not necessary to label stored food with a date.
False
FIFO is a foodborne illness.
False
Lunch rush is a good time for deliveries because lots of employees are on duty.
False
If food is unsafe when received; it can be made safe later.
False
Reject food when containers are __________, ice crystals are in packaging or on food, signs of pests are present, use-by/expiration dates have passed and when dry goods are damp or wet.
damaged
FIFO stands for _____________________
First In, First Out
When food is stored properly, ready-to-eat foods must be stored __________ or away from raw foods.
above
Frozen food should be delivered __________ solid.
frozen
The proper temperature for meat at delivery is:
41 degrees F or lower
When inspecting a produce delivery, which of the following is acceptable:
whole produce in good condition at room temperature.
A food thermometer is required for each of the following except:
when making a trash run.
The receiving area should be well-lighted, secure and __________
clean.
When cooling for storage, hot food must measure 70 degrees F or lower within the first two hours.
True
Food on menus for children must be cooked well-done.
True
All microwave foods must be cooked to 165 degrees F for 15 seconds and stirred to ensure that the heat is evenly distributed throughout.
True
To ensure accurate temperature measurements, thermometers must be regularly calibrated.
True
To measure the temperature of a food, completely insert the stem of the __________ into the center of the thickest part of the food item.
thermometer
Four safe methods of cooling foods are: ice bath, small batch cooling, chill sticks or paddles and a __________ chiller.
blast
__________ thaw food at room temperature
Never
Cooking food to its recommended internal __________ will destroy most harmful microorganisms.
temperature
The Temperature Danger Zone is between:
41 degrees F to 135 degrees F
All of the following are safe ways to thaw frozen food except:
Carefully covering the frozen food then place in a sanitized container at room temperature.
Poultry must be cooked to a minimum internal cooking temperature of:
165 degrees F for 15 seconds
To correctly use a thermometer, it must be calibrated and __________
sanitized.
Sanitizing is the first step in creating a safe food contact surface.
False
Cleaning involves removing dirt, food residue and grease.
True
After sanitizing, dishes should always be dried with a clean towel.
False
Cleaning and sanitizing are critical to food safety in food service operations.
True
__________involves the removal of food residue, dirt and grease.
Cleaning
__________is the step that eliminates harmful microorganisms on a food contact surface.
Sanitizing
The two ways to sanitize surfaces and equipment in food service establishments are with __________ or __________ solutions.
heat and chemical
To prevent __________ of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils and food contact surfaces.
cross-contamination
Which of the following must be cleaned and sanitized?
Utensils, Food prep surfaces, and Clean-in-place equipment
Which of the following are approved for sanitizing food contact surfaces and equipment?
Chlorine
Sanitizing is done to reduce what?
Microorganisms
Proper three compartment sink cleaning procedures are:
pre-wash, wash, rinse, sanitize and air-dry
Pests carry microorganisms that can contaminate food and food contact surfaces.
True
Pest control is only the manager’s responsibility.
False
Pest control includes tight sealing, self-closing exterior doors.
True
Rodents, insects and birds are considered pests.
True
Regular self __________ of the establishment are necessary to look for signs of pests.
inspections
Carefully inspect all food deliveries for __________ of pests.
signs
If you see damage to food packaging, gnaw marks and rodent or insect droppings, your establishment may have a __________ infestation.
pest
It is very important to remove __________ from the establishment so as not to feed pests.
garbage
When self-inspecting for pests, a sign that pests are present is:
black, greasy-looking marks on walls, pipes or counters.
Pests can contaminate food and food surfaces by spreading:
microorganisms.
If an employee observes signs of pests, he or she should:
tell a manager.
Pests can be easily controlled with careful and consistent attention to __________ and maintenance.
sanitation
What is FIFO?
A method of stock rotation that uses products in the order they are received
Which of the following is not a TCS food?
Salt
What is the recommended minimum internal cooking temperature for poultry, reheated or stuffed meats?
165 degrees F
Which of the following is acceptable for employee hand washing?
A designated hand washing sink.
What is the minimum internal holding temperature for hot food?
135 degrees F
What can happen if raw foods come into contact with cooked ready-to-eat foods?
Cross-contamination may occur
Which is the best way to prevent cross-contamination?
Frequent and proper hand washing
Why are employees prohibited from eating while working?
Eating can contaminate hands, which can cross-contaminate to a customer’s food.
Which of the following methods is acceptable for drying hands?
A single use disposable paper towel
What should an employee do first before cleaning the meat slicer?
Disconnect the power
What temperature must plain, potable hot water be for use as a sanitizer to kill microorganisms?
171 degrees F
What is the minimum cooking temperature required to destroy potential microorganisms in ground beef?
155 degrees F
What jewelry may be worn in food preparation areas?
A solid metal band
Signs of pests may include which of the following?
Torn packages in dry storage, Dropping that looks like black pepper, and Black, greasy-looking marks on baseboards.
All of the following reduce cross-contamination except?
Store raw food on the top shelf above ready-to-eat food.
