Prostart unit 1 Exam Questions and Answers 2024
4 types of pathogens
Virus, bacteria, parasite, fungi
High risk population
elderly, kids, sick people, pregnant women
Three types of hazards
biological, chemical, physical
How can servers prepare to address the needs of customers wi...
Prostart unit 1 Exam Questions and Answers
2024
4 types of pathogens
Virus, bacteria, parasite, fungi
High risk population
elderly, kids, sick people, pregnant women
Three types of hazards
biological, chemical, physical
How can servers prepare to address the needs of customers with food allergies?
Be aware of major allergens and the menu items that contain them
Avoid cross- contact
How is each level of government involved in food safety?
Most regulations are written by the state but all three levels of government are involved
What personal behaviors can contaminate food?
not showering
wearing dirty clothes
wearing their hair down
wearing jewelry
not washing hands
What should a food handler do if he or she cuts a finger while preparing food?
get rid of the food they were preparing
get a new cutting board and knife
wash hands
put a band-aid and gloves on
Proper hand washing procedure
get hands wet with warm water
get soap and scrub for at least 20 seconds
rinse with warm water
dry with a clean towel
All instances in which food handlers should wash their hands
using the restroom
handling raw meat, poultry, or seafood
touching hair, face, or body
sneezing, coughing, or using a tissue
eating, drinking, or smoking
handling chemicals that might affect food safety
taking out garbage
clearing tables or busing dirty dishes
touching clothing or apron
handling money
, FIFO
first-in first-out
use older food first
Minimum internal temp for Veal
145 degrees for 4 minutes
Minimum internal temp for rice that will be hot-held for service
135 degrees
Minimum internal temp for seafood
145 degrees for 15 seconds
Minimum internal temp for ground meat
155 degrees for 15 seconds
Minimum internal temp for poultry
165 degrees for 15 seconds
Process for cooling food quickly and safely. Identify ways to help food cool more quickly
135 to 41 in 6 hours
135-70 within 2 hours
70-41 within 4 hours
ice bath
Three different types of thermometers
bimetallic stemmed- check temps from 0-220, useful for hot and cold foods
Thermocouples or thermistors - measure temp through metal probe and display them digitally
Infrared- measure temp of food and equipment surfaces, doesn't need to touch to check temp
Where in the flow of food is cross-contamination most likely to occur? Why?
serving because they are handling ready to eat food
What is a critical control point (CCP)?
points in the process where identified hazards can be prevented
What is the purpose of a food safety management system?
to prevent food-borne illness
What is a critical limit?
a requirement that must be met to prevent a hazard
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