Safety and Sanitation
Study online at https://quizlet.com/_2zyu03
1. What are the three types of haz- Chemical, Physical and Biological
ards that makes food unsafe?
2. What is Cross-Contamination? When pathogens transfer from one sur-
face or food to another.
3. What is Time-Temperature Allowing food to stay at temperatures good
abuse? for the growth of pathogens.
4. The correct order for 1. Wet Hands/Arms, 2. Apply Soap, 3.
hand-washing is? Scrub for 10-15 seconds 4. Rinse 5. Dry
5. How long should the OVERALL 20 Seconds
hand-washing process last?
6. How long should hands/arms 10-15 Seconds
be scrubbed during the
hand-washing process?
7. Should hand antiseptics (hand After Washing Hands
sanitizer) be used before, dur-
ing or after washing hands?
8. What should hand-washing For Hand-Washing Only
sinks be used for?
9. If a food handler has an infected A Bandage and a Glove
wound on their finger, what two
things must cover the wound?
10. When should a food handler Between each task and before handling
change gloves? food.
11. What jewelry can food handlers A Plain Band Ring
wear while working?
12. Which symptoms must be re- Diarrhea, Vomiting, Jaundice and Sore
ported to a manager? Throat with Fever.
13. 41 F - 135 F.
1/6
, Safety and Sanitation
Study online at https://quizlet.com/_2zyu03
What is the Temperature Danger
Zone where pathogens grow
well?
14. Where should a food handler In the thickest part of the food.
check the temperature of food?
15. Ready-to-eat TCS foods must be The date the food must be thrown out.
labeled with what date?
16. Cold TCS foods must be held at 41 F.
what temperature or below?
17. Hot TCS foods must be held at 135 F.
what temperature or above?
18. What are the correct methods to In the Fridge for 2-3 Days, Under Cold
thaw frozen foods? Running Water, In The Microwave (If Used
Immediately), or As Part of the Cooking
Process
19. What is Cross-Contact? When food containing an allergen comes
into contact with another food item and
their proteins mix.
20. How can cross-contamination By cleaning and sanitizing work surfaces
be prevented? between each food product.
21. What is the correct way to With an Ice Scoop
scoop ice for a customer's bev-
erage?
22. Where should wiping/cleaning In Sanitizer Solution
cloths be stored when not in
use?
23. Where should cleaning supplies Away from food in designated storage ar-
and chemicals be stored? eas.
24.
2/6
Study online at https://quizlet.com/_2zyu03
1. What are the three types of haz- Chemical, Physical and Biological
ards that makes food unsafe?
2. What is Cross-Contamination? When pathogens transfer from one sur-
face or food to another.
3. What is Time-Temperature Allowing food to stay at temperatures good
abuse? for the growth of pathogens.
4. The correct order for 1. Wet Hands/Arms, 2. Apply Soap, 3.
hand-washing is? Scrub for 10-15 seconds 4. Rinse 5. Dry
5. How long should the OVERALL 20 Seconds
hand-washing process last?
6. How long should hands/arms 10-15 Seconds
be scrubbed during the
hand-washing process?
7. Should hand antiseptics (hand After Washing Hands
sanitizer) be used before, dur-
ing or after washing hands?
8. What should hand-washing For Hand-Washing Only
sinks be used for?
9. If a food handler has an infected A Bandage and a Glove
wound on their finger, what two
things must cover the wound?
10. When should a food handler Between each task and before handling
change gloves? food.
11. What jewelry can food handlers A Plain Band Ring
wear while working?
12. Which symptoms must be re- Diarrhea, Vomiting, Jaundice and Sore
ported to a manager? Throat with Fever.
13. 41 F - 135 F.
1/6
, Safety and Sanitation
Study online at https://quizlet.com/_2zyu03
What is the Temperature Danger
Zone where pathogens grow
well?
14. Where should a food handler In the thickest part of the food.
check the temperature of food?
15. Ready-to-eat TCS foods must be The date the food must be thrown out.
labeled with what date?
16. Cold TCS foods must be held at 41 F.
what temperature or below?
17. Hot TCS foods must be held at 135 F.
what temperature or above?
18. What are the correct methods to In the Fridge for 2-3 Days, Under Cold
thaw frozen foods? Running Water, In The Microwave (If Used
Immediately), or As Part of the Cooking
Process
19. What is Cross-Contact? When food containing an allergen comes
into contact with another food item and
their proteins mix.
20. How can cross-contamination By cleaning and sanitizing work surfaces
be prevented? between each food product.
21. What is the correct way to With an Ice Scoop
scoop ice for a customer's bev-
erage?
22. Where should wiping/cleaning In Sanitizer Solution
cloths be stored when not in
use?
23. Where should cleaning supplies Away from food in designated storage ar-
and chemicals be stored? eas.
24.
2/6
