Since these two foods are often eaten raw and are associated with foodborne illness, it is important that you keep the tags related to any of these products in your records. This technicality does not require a temperature reading since the food is served very quickly and it is difficult to obtain an accurate temperature reading with fried eggs. Sneezing on the food is considered a biological hazard. Alligator, possum, and other exotic meats can be served in a restaurant as long as the meat comes from an approved USDA meat plant. Each question has an explanation for the correct answer.The reason this method is useful is that you are able to determine which categories you need more study and practice. Since cool temperatures tend to reduce the ability of bacteria to reproduce and grow, rapidly cooling a food will significantly reduce the rate at which bacteria divide. At no time should you bring home preserved foods into your restaurant. You should throw the caviar out if it touches a cutting board that was just used to cut raw chicken. Rice stored in colored plastic containers. Anisakis food poisoning is commonly associated with which of the following foods? This mold is often associated with poultry products and can cause food borne illness. Since microorganisms are of a biological nature, they fit into the category of biological hazards. A fish has been accepted into the restaurant. In a process discovered by Louis Pasteur, the heating of foods to a certain temperature for a certain amount of time has helped to limit food born disease tremendously. This means that NYC officials will inspect your restaurant instead of State or County representatives. First, check the Local ordinances for your food safety requirements, such as the City or County department of health. Which of the following methods is NOT a proper method for defrosting frozen meat? While you might be able to cover any food safety need, using an unapproved dishwasher detergent can cause serious problems to your machine. The first action you should take is to close the restaurant to prevent customers from becoming sick. Sorry you did not pass. Which of the following is an example of a chemical contaminant? This means that the soup should be: Made at home, then brought to the restaurant. In addition, more than one person will use the towel. The correct action is to: Throw away all the perishable or spoiled food in the refrigerator, Save all nonperishable food left in the refrigerator. This will limit the chance of causing cross contamination when touching other items in the kitchen, including other foods and contact surfaces. Giardia lamblia is a type of parasite. While you need to reduce the temperature of the food to 40°F, it is important to make sure the food reduces to 70°F as soon as possible to reduce potential risks. Any level higher than this is considered an environment prone to bacterial growth. Happy studying and best of luck as you take this important step in your food service career! While more expensive, there is no reason to feel you need to remove the snapper from your menu if you do not want to. Which of the following best protects against cross-contamination? This significantly reduces the chances for cross-contamination in the refrigerator, as well as reducing the chances for foodborne pathogens to become a problem in the raw meat. The correct action for the non-smoking employee is to: If an employee comes to work with severe diarrhea and the chills, the most appropriate action for the manager to take is: What is the most important personal hygiene practice? Norovirus contamination is most often associated with oysters. Which of the following foods is considered a potentially hazardous food? Salmonella contamination is most often linked to poultry products. The best way to meet those responsibilities is to keep the food you serve safe. All of the above-listed foods have a safe minimum internal cooking temperature of 160°F. If you plan on operating a mobile food cart, the best food safety plan is to: If you are planning on operating a mobile food cart, the best food safety plan is to consult local ordinances. However, this thermometer is not suitable to gauge the temperature of a food product within a restaurant kitchen. When preparing Caesar salad in a restaurant, the following action is always required: When preparing Caesar salad in a restaurant, you should always wear plastic gloves. What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen? Have the employee peel onions in the kitchen. Allergies are immunological conditions that are triggered by allergens, but allergic reactions are not considered a foodborne illness. To avoid this from happening, make sure that no toxic chemical is present when preparing food in the kitchen. While this is a good general guide, make sure to check the package of the sanitation strip for specific instructions. The model for food safety standards is based on a system called Hazard Analysis and Critical Control Points (HAACP). The only answer is to throw the food out. A slicer should be cleaned after cutting each type of meat of cheese by unplugging the machine and taking the components off. Much of the time, companies that supply your cleaning agents will have these signs and will give them to you.
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