Food Handling Flashcards

A food handler returns from a restroom break. What is the FIRST thing they should do before touching food?

Answer: Wash hands with soap and warm water

Hands must be washed with soap and warm water for at least 20 seconds before gloves are applied or food is touched.

Which temperature range is known as the Temperature Danger Zone for food safety?

Answer: 41°F to 135°F (5°C to 57°C)

The Temperature Danger Zone is 41°F–135°F (5°C–57°C), where pathogens multiply most rapidly.

Sliced deli meats are being prepped for a cold buffet. They must be kept at or below:

Answer: 41°F (5°C)

Cold TCS foods like deli meats must be held at 41°F (5°C) or lower to prevent bacterial growth.

A food handler notices a bag of flour is torn and has dark specks that look like rodent droppings. They should:

Answer: Discard the bag and report the finding to a manager

Contaminated food must be discarded and the pest evidence reported immediately so the infestation can be addressed.

When using a food thermometer to check the temperature of a thick chicken breast, where should the probe be inserted?

Answer: Into the thickest part of the breast

The probe must reach the thickest part of the food to measure the lowest temperature, ensuring full cooking.

A cook finishes handling raw beef and must immediately prepare a salad. The MINIMUM required action is to:

Answer: Wash hands thoroughly, then change or sanitize gloves

Switching from raw meat to ready-to-eat food requires full handwashing and fresh gloves to prevent cross-contamination.

Food handlers with which symptom MUST be excluded from working with food or food-contact surfaces?

Answer: Jaundice (yellowing of skin or eyes)

Jaundice is a symptom of hepatitis A and other serious illnesses; affected workers must be excluded from food handling.