Safe Food Handling Procedures

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

• pre-scrape, clean, rinse, sanitize, air-dry

• clean, sanitize, towel dry

• rinse, scrape, clean, sanitize

• clean, sanitize, rinse, towel dry

Which is an example of a chemical contaminant?

• caterpillar found in a case of lettuce

• bad smell coming from fresh seafood

• table sanitizer sprayed over pastries

• freezer burn on frozen fruit

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

• 120°F

• 135°F

• 145°F

• 175°F

Beef cooked in a microwave must reach an internal temperature of:

• 135°F.

• 145°F.

• 155°F.

• 165°F.

What should you do to avoid cross-contact when preparing food for someone with a food allergy?

• wipe down work surfaces with a wet cloth

• wash, rinse, and sanitize surfaces and utensils between uses

• use only organic ingredients

• cook the food to its minimum internal temperature

A frozen piece of salmon can be thawed using any procedure except:

• under cold running water.

• part of the cooking process.

• in the cooler.

• on the counter.

One example of cross-contamination is when someone preparing food:

• uses separate cutting boards for raw and cooked meat.

• uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.

• washes fruits and vegetables under running water.

• prepares hand-battered food in small batches.

How many seconds should the MINIMUM handwashing process take?

• 10

• 15

• 20

• 25

Which is not a factor in controlling growth of microorganisms?

• color

• moisture

• oxygen

• temperature

Which of the following helps prevent food in a self-service area from becoming contaminated by guests?

• ensure that guests use only one plate

• require people to monitor the self-service area

• post allergen information around the self-service area

• list all of the ingredients in each menu item