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California eFoodHandlers Part 3
This deck contains 23 flashcards covering important concepts from the California eFoodHandlers Part 3 text, including handwashing, cooling methods, cross-contamination, food storage, and safe food handling practices.
What is the right way to wash your hands?
Scrub hands with soap and warm water for at least 10-15 seconds and dry with a paper towel
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Key Terms
Term
Definition
What is the right way to wash your hands?
Scrub hands with soap and warm water for at least 10-15 seconds and dry with a paper towel
How many hours does it take to cool food from 135 to 70F within the first two hours and reach 41F in a total of six hours?
Two (2) hours
A handwashing sink can be used for food preparation as long as the sink is cleaned after each use.
False
When are you required to call your manager about your health according to food rules?
When you have dark tea-colored urine and yellowing skin
Which of the following statements about germs is FALSE?
Bacteria will grow slowly at temperatures between 41F and above 135F degrees
Why should you wash, rinse, and sanitize cutting boards?
To prevent germs or allergens from spreading from one food type to another
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| Term | Definition |
|---|---|
What is the right way to wash your hands? | Scrub hands with soap and warm water for at least 10-15 seconds and dry with a paper towel |
How many hours does it take to cool food from 135 to 70F within the first two hours and reach 41F in a total of six hours? | Two (2) hours |
A handwashing sink can be used for food preparation as long as the sink is cleaned after each use. | False |
When are you required to call your manager about your health according to food rules? | When you have dark tea-colored urine and yellowing skin |
Which of the following statements about germs is FALSE? | Bacteria will grow slowly at temperatures between 41F and above 135F degrees |
Why should you wash, rinse, and sanitize cutting boards? | To prevent germs or allergens from spreading from one food type to another |
What is cross-contamination? | The spread of germs from one place to another |
What is one of the duties of a food worker regarding safe food handling practices? | Storing food in a manner that prevents contamination |
Which disease is most commonly spread from undercooked or raw eggs? | Salmonellosis |
How should you thaw frozen chicken? | Put it in the refrigerator |
Where should you store raw fish in a refrigerator? | Below ready-to-eat foods |
What should a foodworker do when cooling a pan of refried beans using the shallow pan method? | Put hot beans in a shallow pan no more than two inches deep, stir occasionally, and refrigerate |
Which of the following is NOT an example of keeping food safe? | When you are sick, wear gloves to make sure you do not contaminate food |
What is required by the food sanitation rules regarding someone at your restaurant? | Someone at your restaurant must know the food safety rules and be in charge of the operation |
Which of the following must be cooked to at least 155F? | Ground meats |
Which of the following must be cooked to 145F? | Non-ground meats and seafood |
What is a way to prevent cross-contamination? | Storing raw meat, fish, and poultry or eggs separate and on the lowest shelves of the refrigerator |
Which beverage container can you drink from while working in the kitchen? | A cup with a tight lid and straw |
What is food that should not be touched with bare hands called? | Ready-to-eat |
What is the right sequence to wash dishes, utensils, and equipment? | Pre-scrape, wash, rinse, and sanitize, then air-dry |
Why must raw pork sausage be stored separately and below a crab salad within the walk-in cooler? | Raw pork can contaminate the crab salad |
Which of the following is most likely to cause foodborne illness? | Bussing dirty dishes and then immediately preparing salad |
At what temperature must you keep potentially hazardous foods hot? | 135 or above |