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24 Cards in this Set
- Front
- Back
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What are the four steps to food safety according to the food safety campaign?
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Clean, separate, cook, chill
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What does sanitizing do?
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Reduces the number of microorganisms on cleaned items.
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What environments do bacteria need to grow?
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Food, acidity, time, temperature, oxygen, moisture
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What are the five basic cleaning steps food services businesses follow?
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scraping and presoaking, washing, rinsing, sanitizing, air-drying
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How many seconds should you wash your hands to properly remove bacteria and other contaminants?
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20 seconds
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What are 4 types of bacteria?
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shigella, E.coli, salmonella, campylobacteria
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What do you add together to make a homemade sanitizing agent?
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1 tbsp. chlorine bleach to 1 gallon water
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Which food item is OK to leave in the Danger Zone for an extended period of time?
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ketchup
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What needs to be changed between handling food and money?
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gloves
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What should not be used to dry dishes in a food-service establishment?
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towels
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What is important to do during food preparation if you touch your hair or face, cough, blow your nose, or contaminate your hands in any way?
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Wash hands
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What cannot be safely be thawed on the counter?
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Turkey
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What shouldn't you use on cooked meat to finish the tenderizing process?
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leftover marinade
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One in how many hamburgers turned brown before reaching a safe internal temperature?
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four
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What internal temperature should hamburger patties reach before they are considered safe?
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160
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What temperature is considered safe when preparing steak?
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145
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How warm should leftovers be reheated before they are considered safe to eat?
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165
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What is needed to make an ice water solution when claibrating a thermometer?
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75% water and 50% crushed ice
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What is the "Danger Zone" range?
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41 to 140
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What is the safest way to thaw foods?
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In the refrigerator
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Not considered safe when handling food.
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smoking in the kitchen,
wearing a clean apron,but dirty clothes re-dipping a tasting spoon into a pot, Counting out change while wearing the same gloves used for serving |
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When cooling thick foods like stew, the food should be no more than _____ inches deep in a shallow pan.
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2
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Food thermometers should be:
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Washed in hot, soapy water,
Inserted into the thickest part of meat, calibrated regularly, not touch bones or large masses of fat when measuring. |
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Be able to name one food you typically find the following bacteria in:
campylobacter, salmonella, E. Coli, shigella. |
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