YMCA QUESTIONS AND ANSWERS GRADED A+

YMCA QUESTIONS AND ANSWERS GRADED A+ How many people do you think get sick from food-born related illnesses each year? About 48 million Which of the following is NOT a high risk population group of food borne illnesses? Teenagers which of the following would NOT be considered a condition that can cause your immune system to be impaired? muscle ache foodborne illness are very contagious and dangerous How long do you think it takes for bacteria to double? 20 minutes what are 4 sources of biological contamination fungi bacteria viruses paracites potential hazards food bread The tempter danger zone is from _______ to ______. 41 F. 135 F when pathogens transfer from one place to another, we call it cross-contamination What is the acronym that describes conditions that promote bacterial growth FAT TOM Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for cross-contamination employees must wash their hands for a minimum of 20 seconds Before putting on clean gloves you should wash your hands Gloves for preparing food should be single use only, and changed when switching tasks that could lead to cross-contamination Sick employees should: notify person in charge All milk and dairy products are required to be Grade A, pasteurized Refrigerators should never be above 41 F When foods are kept in refrigeration, bacterial growth slow downs To ensure proper inspection, deliveries should be scheduled during slow times thermometers should be mental stem Pork chops should be cooked for 15 seconds for a minimum temperature of 145 F C.R.O.W is an acronym for proper method of thawing food Hot food must be cooled rapidly to slow down bacterial growth if a customer is having an allergic reaction the work should call for emergency help The person in charge is responsible for the safety of customers and employees in the food establishment supervising and training employees on the safe food practices What do you think is the minimum height for floor mounted equipment in the food prep area? How many inches from the floor? 6 inches A food-contact surface must be cleaned and sanitized 4 hour Which are the only items that customers are allowed to bring up and reuse at a buffet line cups Which of the following can be considered ready to eat? bread reducing pathogens to safe levels sanitizing after sanitizing a food service you should let the surface air dry the final compartment in a 3-compartment sink is used to: sanitize dishes what would be the first step in preventing pests keep your faculty clean what do we use to prevent the mixture of potable and non-potable water? air gap Which item would a food employee use to touch the sink faucets? paper towel What is an example of a biological hazard? non virus Within how many hours must cooked TCS food be cooled from 135F to 70F 2 How many major food allergens are there? 8 which of the following should food employees what hair restraints Along with meats, poultry and seafood, what food may increase your risk of food borne illness if not cooked eggs How should trash and recyclables be stored only acceptable for employees what 3 characteristic must food contact surfaces have? smooth non-absorbet cleanable When should a bimetal stemmed or digital thermometer be calibrated? drops to floor How can food handlers control potentional cross-contamination while prepping raw animal foods and read-to-eat foods? using color coordinates cutting boards What symptom needs to be reported to the person in charge Jaundice To what minimum tempter should food that is cooked, cooled, and reheated for hot holding be reheated 165 F Which situation requires a food handler to wear gloves handling raw chicken What temperature should vegetables be cooked at to hold them hot 135 Which is the proper thawing procedure for frozen foods completely submerged under running water what is the correct temperture and time used for reheating hot holding foods 165F for 15 sec what will the cleaning, sanitization, and storage of food-contact surfaces of equipment and utensils help prevent cross-contamination What does FIFO refer to? product rotation how many inches does unpackaged food need to stored above the ground 6 what is the only allowed jewelry allowed when preparing food plain wedding band what raw protein should always be placed on the bottom shelf of a walk in cooler poultry Which is an approved method of thawing food? refrigerate 41 or below Which of the following people are in greatest danger of becoming ill from raw or uncooked food children Which of these areas is prohibited for storing food dressing rooms what temperature should a bimetal stemmed or digital thermometer be calibrated to when using the ice water method? 32 F What is the maximum temperature for TCS in degrees fahrenheit 41 F