| Term Before cantaloupe are sliced they should be Definition washed under running water | Term A food handler wearing nail polish without gloves could contaminate the food with which type of contaminant Definition Chemical | Term What is one approved wat to preset utensils Definition Wrap them in a napkin |
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Which is the effective way to reduce pathogens present in food?
Inadequate cooking
Proper cooking is one of the best means of making sure your operation does not cause a food-poisoning outbreak. Proper cooking kills all pathogens (except spores) or at least reduces their numbers to a point where they cannot make people sick.
What should be done with preset unwrapped utensils?
| A B | What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? Clean and sanitize the utensils | n a self-service area, bulk unpackaged food does not need a label if the product does not make a claim about health or nutrient content. |
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Which technique is acceptable for cooling TCS food?
TCS food can be thawed one of four ways: Refrigeration — thaw at a temperature of 41°F or lower. Running Water — submerge food under running water at 70°F or lower. Microwaving — only to be used if food will be cooked immediately after thawing.
Which procedure would help protect food from contamination by employees and customers?
Food covers and sneeze guards Cover food and install sneeze guards to protect food from contaminants. Covers, like the ones shown in the photo at left, also help maintain a food’s internal temperature. Temperature Hold TCS food at the correct internal temperature.
What items should be rejected when eating?
Appearance Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami , should also be rejected. Do not accept any food item that shows signs of pests or pest damage. Texture Reject meat, fish, or poultry that is slimy, sticky, or dry.
What should a server do after clearing a table?
What should a server do after clearing the table? Wash hands .
What are the 4 things bacteria need to grow?
- Food (nutrients)
- Water (moisture)
- Proper temperature.
- Time.
- Air, no air, minimal air.
- Proper acidity (pH)
- Salt levels.
What are the 3 types of cross contamination?
There are three main types of cross contamination: food-to-food, equipment-to-food, and people-to-food . In each type, bacteria are transferred from a contaminated source to uncontaminated food.
What food is most commonly linked to E coli?
coli (STEC), including E. coli O157:H7, can be particularly dangerous. The primary sources of STEC outbreaks are raw or undercooked ground meat products, raw milk and cheeses , and contaminated vegetables and sprouts.
Is banana A TCS food?
If low acid fruits are added to commercially canned high-acid fruits, the resulting fruit mixture should be considered a TCS food (i.e. bananas added to canned peaches or fruit cocktail).
How many hours can you hold ready to eat TCS food?
TCS foods that are ready-to-eat can be safely consumed in a four hour window. If they have not been temperature controlled, they should be discarded after four hours. Hot held and cold held foods can be served for four hours without temperature controls if they are discarded after the four-hour time limit.
Which is not a TCS food?
Non-Potentially Hazardous Food – Non-TCS
A food which will not support the growth of disease-causing bacteria. Examples of such foods are: dry goods , dry cereals, dehydrated and un-reconstituted foods, candy bars, popcorn, potato chips, canned pop and sodas.
At which part of the flow of food is food safety the biggest concern?
At which part of the flow of food is Food Safety the biggest concern? Food safety is alwasy a concern, throughout the entire flow of food . Not follwint food safety gudelines during prchasing, receiving and storing, can create a risk for contamination throughout the flow.
What method of pest control can a person in charge?
| Term question Definition answer | Term What method of pest control can a Person in Charge(PIC) or staff member perform? Definition Routinely inspecting incoming shipments of food or supplies for insects |
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What food should not be handled with bare hands?
According to the 2009 FDA Food Code, all food employees shouldn’t touch ready-to-eat food with their bare hands, except when washing fruits and vegetables . Instead, they should use utensils like spatulas and tongs or dispensing equipment, single-use gloves, and deli tissue.
