food contact surfaces that retain their existing qualities

food contact surfaces that retain their existing qualities › serve-safe-study-guide-flash-cards

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 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.

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Which of these are food contact surfaces?

Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.Mar 31, 2013

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 of the following should food service employees wear?

Food Service staff are to dress in clean shirts, skirts, pants,and use hats or other appropriate hair restraints to prevent contamination of food. It is the responsibility of staff persons to ensure that clothes and shoes are appropriate for the job, clean, free of rips or holes, and in good condition.

What should be worn when handling food?

Aprons help prevent contaminants from getting onto a Food Handler's clothing. A clean apron should be used every shift and should be changed whenever contamination by viruses or other food safety risks occur. Food Handlers should also wash their hands thoroughly before putting on or after taking off an apron.Sep 23, 2021

What must food handlers wear to prevent contamination of food and equipment clean outer clothing unwashed linens reusable cloth gloves medical information jewelry?

Food handlers shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, single-service and single-use articles.

Which of the following must be worn when working around food and food contact surfaces?

Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.

Where in the refrigerator should you store raw meat food handlers quizlet?

Raw meat, poultry and fish should always be stored on the bottom shelf in the fridge to prevent any blood or juices of the raw meat dripping onto other foods.

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Which raw food should be stored above all others in a cooler to minimize cross contamination?

Store raw meat, poultry, and seafood in coolers in the following top-to-bottom order: seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry. Use separate equipment when handling different types of food.

How can food handlers control the potential for cross contamination while preparing raw animal foods and ready to-eat foods quizlet?

What are the ways to prevent cross contamination? Keep different types of raw meat separate from each other. Wash your hands between handling raw meat and foods that will not be cooked before eating. Never store foods that will not be cooked before serving in the same container as raw meat, fish or poultry.

Which item is stored correctly in a cooler?

Cooler and Refrigerator Tips: The items stored in your cooler or refrigerator should be produce, dairy products, ready-to-eat foods, meats, condiments, etc. Keep your cooler at 35 – 38 degrees to keep foods at 41 degrees or below. Be aware to not overstock your cooler, as it may prevent air flow.

Where must food handlers store raw pork?

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. Wrap food properly before storing it. Leaving food uncovered can lead to cross- contamination.

What is the purpose of sanitizing a food contact surface?

The sanitizing of cleaned food contact surfaces is an important step in keeping food safe. Routine cleaning and sanitizing of these surfaces will prevent bacterial growth and prevent cross contamination with other kitchen items.

Why do we need to consider contact time when using a chemical sanitizer?

Products that require long contact times can evaporate before achieving disinfection, such as in environments with high temperatures and low humidity. This means that disinfection will not be achieved with one application. You would have to reapply the disinfectant—wasting product, time and money.Aug 21, 2020

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What is the purpose of sanitizing a food contact surface quizlet?

reduces pathogens on a surface to safe levels. Food-contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals. One way to sanitize items is to soak them in hot water.

Why do we need to follow the correct formulation of sanitizing solution?

Cleaners and sanitizers must be accurately measured and correctly prepared to ensure they are effective. Too little sanitizer allows for the potential growth of these organisms, whereas too much sanitizer can act as an adulterant to the product and unnecessarily raise sanitation costs.Feb 1, 2013

Why is it important to leave a sanitizer on a food contact surface for the correct amount of time?

Why is it important to leave a sanitizer on the surface for the correct amount of time? A dish washer should use this to make sure a sanitizer if effective. Pests can cause these types of contamination.

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


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