food contact surfaces that retain their existing qualities are considered

food contact surfaces that retain their existing qualities are considered

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What three characteristics my food contact surfaces have?

From a sanitary design perspective, food contact surfaces should be smooth, impervious, free of cracks and crev- ices, non-porous, non-absorbent, non- contaminating, non-reactive, corrosion resistant, durable, and cleanable (24).

What is true about food contact surfaces?

All food contact surfaces must be cleaned and sanitized after every use and at least once a day. Typically breeding places for insects are in light, cool, easy to clean places. It is important to sanitize post and pans which will be used in cooking because the heat from cooking may not kill all the bacteria.

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What characteristics should non food contact surfaces have?

Non food contact surfaces include surfaces throughout the food preparation area that do not come in contact with exposed food. Those surfaces must be designed, constructed, and maintained to be smooth, non absorbent, and easily cleanable.

What should be a characteristic of non food contact services for cleaning?

Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Which step should a food worker complete to prevent cross contact quizlet?

What does the food worker need to do to prevent cross-contamination? Wash, rinse, and sanitize the prep table and knife, wash hands, and put on new gloves. Germs can be spread even by healthy food workers.

What is the correct order for cleaning food contact surfaces quizlet?

Remove food from the surface, wash, rinse sanitize, and air-dry.

When should food contact surfaces be cleaned and sanitized quizlet?

Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.

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

Wash in the first sink in water 120º F. Rinse in the second sink using clear potable water at 120º F. Sanitize in the third sink by immersing items in hot water (complete immersion) 170º F for 30 seconds or in a chemical sanitizing solution at a minimum of 75º F. for one minute at the correct concentration.

How are food contact surfaces to be handled between uses quizlet?

As a food handler/employee it is important to remember that all food-contact surfaces must be washed, rinsed and sanitized after each use to remove the germs that can cause the public or employees to get sick. Remember that even though surfaces look clean, they still may have germs you cannot see.

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Which store practice reduces the risk of cross contamination?

Food must be stored in ways that prevent cross-contamination. Store all items in designated storage areas. Store items away from walls and at least six inches (15 centimeters) off the floor. Store single-use items (e.g. a sleeve of single-use cups) in original packaging.

How do you avoid cross contamination?

To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.

What is one way to prevent cross contamination Servsafe?

KEEPING FOOD SEPARATE WHEN PREPARING IS ONE WAY TO PREVENT CROSS-CONTAMINATION. SOME KITCHENS USE RED CUTTING BOARDS FOR MEAT AND GREEN CUTTING BOARDS FOR VEGETABLES. BY USING SEPARATE EQUIPMENT, THEY REDUCE THE CHANCE THAT RAW MEAT WILL TOUCH READY-TO-EAT VEGETABLES.

When should hands be washed during food prep to avoid cross contamination quizlet?

1) Before you touch anything used to prepare food. 2) Before you touch food that will not be cooked. 3) Before you put on latex-free gloves.

Where are most food handlers store raw pork sausage patties to avoid cross contamination?

ready-to-eat food. Raw meat, poultry and fish should be stored in the following top-to-bottom order in the refrigerator: whole fish, whole cuts of beef and pork, ground meats and fish, and whole and ground poultry.

When should hands be washed during the food prep to avoid cross contamination?

Hands should be washed as often as necessary and always: Before starting work. Before handling cooked or ready-to-eat food. After handling or preparing raw food.

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When must a food handler wash their hands quizlet?

You should obviously wash your hands before and after handling raw foods, and after using the restroom. Also wash your hands after sneezing or coughing, and after eating, drinking, smoking, or using tobacco.

Where should you wash your hands before preparing food quizlet?

Where should you wash your hands before preparing food? At a hand-wash sink that has warm water, soap and paper towels.

Where should a food handler wash their hands after preparing food?

As per the Food Code, all food handlers are required to wash their hands on a sink that is dedicated to handwashing only. Other sinks may be present in a kitchen area such as for janitorial operations, food preparation, and handwashing.Apr 21, 2022

When should hands be washed during food prep to avoid cross contamination quizlet?

1) Before you touch anything used to prepare food. 2) Before you touch food that will not be cooked. 3) Before you put on latex-free gloves.

If you still have questions like the ones below, please contact us for answers:

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the person in charge of a food establishment may choose to accompany

under which condition may food prepared in a private home be served in an operation

a variance from the local health authority is required when

monitoring purchase orders is done in what step of the alert system

food contact surfaces may not be cleaned and sanitized with a

when a food recall occurs the operation must

a label on foods prepared and packaged onsite for retail sales must list which information

what should a person in charge do without verification that a food item is honestly presented

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