Sanitation and Regulations Flashcards

What is the proper procedure for washing hands in a foodservice environment?

Answer: Wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry with single-use towel

Proper handwashing requires wetting hands, applying soap, vigorous scrubbing for at least 20 seconds, rinsing under clean running water, and drying with a single-use paper towel.

Which pest is considered the highest food safety risk in a foodservice operation?

Answer: Cockroaches

Cockroaches are considered the highest food safety risk because they harbor numerous pathogens, contaminate food and surfaces, and thrive in warm, moist kitchen environments.

According to the FDA Food Code, when must food handlers wear single-use gloves?

Answer: When handling ready-to-eat foods with bare hands

The FDA Food Code requires that ready-to-eat foods not be touched with bare hands. Single-use gloves, tongs, or other utensils must be used as a barrier.

What is the maximum time food can remain in the temperature danger zone under the time-as-a-control method before it must be discarded?

Answer: 4 hours

Under the time-as-a-public-health-control method, food that has been in the temperature danger zone for a cumulative total of 4 hours must be discarded.

Which waste disposal method is required for biomedical waste generated in a healthcare dietary department?

Answer: Segregation in designated biohazard containers with proper disposal protocol

Biomedical waste must be segregated in designated biohazard containers and disposed of according to facility and regulatory protocols.

What documentation is required when a dietary department takes corrective action for a food safety violation?

Answer: Written record of the violation, corrective action taken, person responsible, and date

Corrective actions must be documented in writing, including the nature of the violation, action taken, responsible person, date and time, and follow-up verification.