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When monitoring the daily operations of the restaurant, which of the following is the likely cause of contamination? - only washing cutting boards between raw meats To help prevent flying insects from entering the kitchen, you should - Clean up any leftover food on tables and floors To take internal temperature of a steak, you should use a - Immersion probe What type of metal can cause toxic metal poisoning? - Aluminum Which food shows the correct minimum required cooking tempera...

Food handlers may use which of the following to handle RTE foods - -deli tissues -tongs -disposable gloves What type of material may not be used for disposable gloves in a food operation? - latex A RTE food is a food that is not cooked prior to serving immediately - True False nails are not allowed to be worn by food handlers - False - you can wear fake nails as long as you wear non-latex disposable gloves over them How long must you lather your hands? - 20 seconds Which of...

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - 180 A food handler must be excluded from the food establishment for which symptoms? - Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? - 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? - Spore Most regulations for food service operations are at what level? - State At what internal temperature s...

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the new w...

Potentially Hazardous Foods (PHF) must be reheated to a temperature of A) 155°F B) 135°F C) 165°F D) 175°F - c) 165°F Food that is being reheated to hot hold must reach a temperature of A) 135°F B) 155°F C) 165°F D) 175°F - c) 165°F What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices? A) 135°F B) 145°F C) 155°F D) 165°F - d) 165°F When cooling food the food must cooled from A) 135°F to 50°F within ...

Parasites - Organism that grow, feed and are sheltered on or in another organism Anisakiasis - Illness associated with raw undercooked or improperly frozen seafood. Giardia - Caused by consuming water from a contaminated water source Clean, Separate, Cook and Chill - Food Safety can be maintained by following what four basic steps? Poor personal Hygiene - Research has shown that a major cause of foodborne illness is 41 degrees or lower - The correct temperature of raw meat w...

Average number of food borne illnesses per year - 76 million people (1/4 people in the us) Symptoms of foodborne illness - cramping in the abdominal area Vomiting Nausea Diarrhea Fever Dehydration Listeria and Botulism - have a greater health effect on pregnant women 2 types of food borne illness - Foodborne infection and foodborne intoxication Foodborne Infection - an illness caused by a bacteria, virus, or parasite that has contaminated a food - Most common are salmonell...

Yeasts can be killed by heating foods to how many degrees for how many minutes? - 136 degrees F for 15 minutes Prepared foods can be stored in the fridge at how many degrees or below for a maximum of how many days? - 41 degrees F or below for a max of 7 days Never use what kind of thermometers? - Glass or mercury-filled thermometers What type of thermometer should be used? - bi-metallic, stemmed thermometers Thermometers must be how long in length? - At least 5 inches Thermom...

Symptoms of Food borne illness - cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - 1. Infection 2. Contamination Foodborne infection - produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection - salmonella and E. Coli Foodborne intoxication - an illness produced by ingestion of bacteria...