Back to AI Flashcard MakerNutrition /California eFoodHandlers Part 1
How long can foods safely remain in the Danger Zone during preparation?
4 hours
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Key Terms
Term
Definition
How long can foods safely remain in the Danger Zone during preparation?
4 hours
What is the correct way to reheat potentially hazardous food?
Reheat to 165F or hotter within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use
False
Who is the 'Person in Charge' or PIC?
The manager or supervisor on-duty who is responsible for making sure food rules are allowed
What should a food worker do if they are sick?
Tell your manager and stay home from work
What describes the proper order of steps?
Wash, rinse, sanitize, and air dry
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| Term | Definition |
|---|---|
How long can foods safely remain in the Danger Zone during preparation? | 4 hours |
What is the correct way to reheat potentially hazardous food? | Reheat to 165F or hotter within 2 hours |
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use | False |
Who is the 'Person in Charge' or PIC? | The manager or supervisor on-duty who is responsible for making sure food rules are allowed |
What should a food worker do if they are sick? | Tell your manager and stay home from work |
What describes the proper order of steps? | Wash, rinse, sanitize, and air dry |
How should food be stored to avoid cross contamination? | Raw meats and eggs must be stored under ready to eat foods |
What is the best way to check the temperature of the food? | Use a probe thermometer |
What are the possible causes of Cross contamination? | All of these (touching, splashing, using the same utensils) |
What is a good practice while working in a food service? | Keeping fingernails short and clean underneath |
What should a foodworker do to prevent cross-contamination when switching tasks? | Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. |
How should foods be cooled to avoid the Danger Zone? | Move through the Danger Zone quickly in 2 phases: from 135F to 70F in 2 hours and from 70F to 41F in 4 hours |
What is the best way to prevent spreading germs? | Wash hands regularly and do not touch foods with bare hands |
What is the major difference between cleaning and sanitizing? | Cleaning uses soap to remove debris while sanitizing uses chemicals or heat to kill germs and bacteria |
How many people annually die from foodborne illness? | 3,000 |
How should sanitizer chemicals be used? | According to the sanitizer label instructions |
What is NOT a proper way to thaw foods? | Leaving out at room temperature |
What should a foodworker do with food left in the Danger Zone overnight? | Throw the food away-it may not be safe to eat. |
What is foodborne illness? | It is when a person gets sick from a germ or toxin on food. |
What does a clean kitchen show an inspector about a restaurant? | A clean kitchen is a good indicator that food safety rules are being followed. |
When is it okay to come to work when you have symptoms like vomiting, diarrhea, fever with sore throat or jaundice? | It is never okay to work when you have these symptoms |
What is the minimum temperature that we should hold hot foods at? | 135 |
What is the maximum temperature we should hold cold foods at? | 41 |
What should food workers do if they discover food is being held at wrong temperatures? | Immediately notify the Person In Charge (manager) to determine how long food has been at the wrong temperature and if it's safe to serve |
What is the correct procedure for dishwashing? | Wash, rinse, sanitize, and air dry |
How do you avoid cross contamination? | Separate raw and cooked foods, use clean utensils and surfaces, and wash hands frequently |
What are the proper hot and cold holding temperatures? | Hot foods at 135 or hotter, cold foods at 41 or colder |
Where must you store chemicals such as cleaners and sanitizers? | Away from any food or clean equipment and utensils |
When do food workers need to wash their hands? | Before starting work, after using the restroom, after touching raw meat, after handling money, after coughing or sneezing, and after taking a break |
What should be in the first compartment when washing dishes in a three-compartment sink? | Clean, hot water and soap (detergent) |
What symptoms require a food worker to remain home from work? | Vomiting, diarrhea, fever with sore throat or jaundice, and any other symptoms of foodborne illness |
What is the correct handwashing procedure? | Wash hands by scrubbing with soap and warm water for at least 15 seconds, then rinse and dry |
What should you do after handling raw meat? | Clean and sanitize the prep surface, wash your hands and change gloves |
What is the best example of biological contamination? | A sick food worker coughs onto a prepared sandwich |
When handling ready to eat foods, what should food employees use? | Single use gloves or utensils |