Food safety and sanitation study guide 2024

Food safety and sanitation study guide 2024 To learn a new skill, learners must be given the opportunity to -Answer-Practice a skill When should employees receive food safety training? -Answer-When hired, and then periodically after that On-the job training works best for -Answer-Individuals or small groups When designing a food service establishment, what is the most important consideration? -Answer-How easy it will be to clean and maintain the facility. New employees should receive training on -Answer-HACCP Which agency enforces food safety in a food service operation? -Answer-State or local regulatory authority What is the FDA food code? -Answer-The federal governments recommendations for foodservice sanitation regulations A training need is a -Answer-Gap between what an employee knows and what an employee needs to know Which establishment would most likely be subject to a food safety inspection by a federal agency? -Answer-Nation-wide airline company Most regulations for food service operations are monitored and enforced at what level? - Answer-County What is the first step in developing a HACCP plan? -Answer-Conduct a hazard analysis Which organization certifies equipment that meets sanitization standards? -Answer-NSF What is the definition of sanitizing? -Answer-Reducing the number of pathogens on a surface to safe levels. How should a prep table be cleaned and sanitized? -Answer-Clean with cleaner, rinse the surface, then sanitize the surface. If a food contact service has been soiled, what three actions must be performed before it can be used again? -Answer-Cleaned, rinsed, sanitized To make sure that the chemical sanitizer being used on a food prep surface is at the correct strength -Answer-Use a test kit to check the sanitizers concentration when mixing it. Which factor influences the effectiveness of a chemical sanitizer? -Answer-Amount of time in contact with the item, temperature of the solution, and concentration