Prostart unit 1 Exam Questions and Answers 2024

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 Difference between cleaning and sanitizing. cleaning removes food and other dirt from the surface sanitizing reduces pathogens on a surface to safe levels How can you prevent pests from entering an operation? deny pests access to the operation deny pest food, water, and a hiding place check all deliveries screen all windows and vents keep all exterior opening closed tightly cover floor drains seal all cracks in floors and walls cover openings around pipes What is a master cleaning schedule and why is it important in an operation? a schedule for cleaning everything because then you know everything that needs to be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned What is the importance of contact time when sanitizing kitchen equipment? objects must be sanitized for the proper amount of time too long can damage the surface not long enough and it won't be sanitized What is a liability? being legally responsible What is the purpose of a MSDS? Material safety data sheet explains everything you need to know about a chemical that is being used in the kitchen What is the best way for managers to get employees to comply with safety standards? inform them of all safety precautions that need to be taken have consequences for not complying What is a general safety audit and why is it so important? judges the level of safety in the operation 3 classes of fire and the type of fire extinguisher that should be used for each Class A- wood, paper, cloth, or cardboard Class B- flammable liquids and grease Class C- live electrical equipment