Food Handler Flashcards

What organization requires Material Safety Data Sheets?

Answer: Occupational Safety and Health Administration

The Occupational Safety and Health Administration (OSHA) requires Material Safety Data Sheets (MSDS), now commonly referred to as Safety Data Sheets (SDS). These documents provide crucial information on the safe handling, storage, and potential hazards of chemicals used in the workplace, including cleaning agents and other substances found in foodservice operations.

TCS food reheated for hot-holding must reach what temperature?

Answer: 165° (74°C) for 15 seconds

TCS (Temperature Control for Safety) food that is reheated for hot-holding must reach an internal temperature of 165°F (74°C) for 15 seconds. This critical temperature ensures that any pathogens that may have grown during cooling or holding are destroyed, making the food safe to serve or hold hot.

When should a shipment of fresh chicken be rejected?

Answer: The receiving temperature is 50°F (10°C).

Fresh chicken is a Time/Temperature Control for Safety (TCS) food and must be received at an internal temperature of 41°F (5°C) or lower. A receiving temperature of 50°F (10°C) falls within the temperature danger zone, which allows harmful bacteria to grow rapidly. Therefore, the shipment must be rejected to prevent potential foodborne illness.

What is a basic characteristic of a virus?

Answer: Requires a living host to grow

Viruses are unique microorganisms that are unable to grow or reproduce on their own in food. Instead, they require a living host, such as a human or animal, to multiply and cause illness. This characteristic distinguishes them from bacteria, which can grow directly in food.

How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?

Answer: 30

According to ServSafe guidelines, iodine sanitizers require a minimum contact time of 30 seconds to effectively kill harmful microorganisms on food-contact surfaces. This specific duration ensures proper sanitization and significantly reduces the risk of spreading foodborne pathogens. Adhering to this contact time is crucial for maintaining food safety.

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Answer: Rinsing

The standard procedure for cleaning and sanitizing items in a three-compartment sink follows a specific order. The first step is washing with detergent, the second is rinsing to remove all soap residue, and the third step is sanitizing. Finally, items are air-dried.

What should foodservice operators do to prevent the spread of hepatitis A?

Answer: Exclude staff with jaundice from the operation

Jaundice, a yellowing of the skin and eyes, is a key symptom of Hepatitis A, indicating a highly contagious stage of the illness. To prevent the spread of this virus, staff members exhibiting jaundice must be immediately excluded from the operation. This measure protects both customers and other employees from potential infection.

Hot TCS food can be held without temperature control for a maximum of:

Answer: 4 hours

Hot Time/Temperature Control for Safety (TCS) food can be held without temperature control for a maximum of four hours. This is permissible only if the food was held at 135°F (57°C) or higher before removal and is discarded after the four-hour limit. This rule helps minimize the time food spends in the temperature danger zone, reducing bacterial growth.

What must a food handler with a hand wound do to safely work with food?

Answer: Bandage the wound with an impermeable cover and wear a single-use glove

An open wound on the hand can harbor pathogens and directly contaminate food. To safely work, the wound must first be covered with an impermeable bandage, such as a finger cot or waterproof bandage, to prevent any leakage. A single-use glove must then be worn over the bandage to provide an additional barrier and prevent direct contact with food.

Karen takes coleslaw out of the refrigerator at noon to serve at a picnic wedding. Besides labeling the food with the time it was removed, what other precaution must be taken to ensure food safety?

Answer: Make provisions to keep the food at 41 degrees or below.

Coleslaw is a Time/Temperature Control for Safety (TCS) food and must be held at 41°F (5°C) or below to prevent rapid bacterial growth. While labeling with time is part of cold holding without temperature control, the most critical precaution is to make provisions to keep the food at its safe cold temperature. This ensures the food remains safe throughout the serving period.

A restaurant offers six types of dressings at their self-serve station. How many ladles must they have?

Answer: six

In a self-serve station, each distinct food item or condiment must have its own separate serving utensil. This practice is essential to prevent cross-contamination between different food items and to maintain hygiene. Therefore, for six types of dressings, six ladles are required.

Which food has a history of harboring Salmonella Typhi?

Answer: Undercooked ground beef

While Salmonella Typhi is primarily associated with human carriers and contaminated ready-to-eat foods or beverages, ground beef can become a vehicle for the bacteria if it is cross-contaminated by an infected food handler or contaminated water during processing. If the beef is then not cooked to the proper internal temperature, the pathogen can survive and cause illness. Therefore, ensuring proper cooking and preventing cross-contamination are critical for all potentially hazardous foods, including ground beef.

How should food be cooled properly?

Answer: The food should be cooled in uncovered, shallow containers inside the walk-in cooler.

To cool food safely and quickly, it should be divided into smaller portions and placed in shallow containers. Leaving these containers uncovered initially in a walk-in cooler allows heat to dissipate more rapidly. This method helps the food pass through the temperature danger zone quickly, preventing excessive bacterial growth.

What temperature must be reached when cooking raw chicken?

Answer: Greater than 74° C or 165° F.

Chicken, like all poultry, must be cooked to a minimum internal temperature of 165°F (74°C) for 15 seconds. This temperature is necessary to destroy harmful bacteria, such as Salmonella, which are commonly associated with poultry. Proper cooking ensures the food is safe for consumption.

Why is it necessary to keep possibly dangerous food out of the temperature danger zone?

Answer: To prevent the bacteria from growing and multiplying.

The temperature danger zone, ranging from 41°F to 135°F (5°C to 57°C), is the range where most foodborne pathogens grow and multiply rapidly. Keeping food out of this zone, either by holding it hot or cold, significantly slows or stops bacterial multiplication. This is crucial for preventing foodborne illness.

Exactly what temperature must be maintained for potentially dangerous cold food?

Answer: Below 5°C or 41° F at all times.

Potentially hazardous cold food, also known as Time/Temperature Control for Safety (TCS) food, must be held at an internal temperature of 41°F (5°C) or lower at all times. Maintaining this temperature significantly slows the growth of most harmful bacteria. This ensures the food remains safe and prevents the proliferation of pathogens.