Surfaces

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Surfaces

1 / 164

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

2 / 164

What are these?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

3 / 164

The contact time for a sanitizer solution is how long it must contact a surface to kill the pathogens on it. What is the contact time for a chlorine sanitizer?

4 / 164

How long do quats and iodine sanitizer solutions need to make contact with a surface to kill pathogens?

5 / 164

Which is true about aprons?

6 / 164

What are some ways that food could become contaminated?

7 / 164

Which is true about Infrared (laser) Thermometers?

8 / 164

Which statements are true about the terms clean and cleaning?

9 / 164

Where should a dishmachine be installed?

10 / 164

When do food contact surfaces need to be cleaned, rinsed, and sanitized?

11 / 164

What should you do if a food handler has any of these issues?

• A sore throat with a fever
• Constant sneezing, coughing, or runny nose
• An infected cut or burn that is NOT covered

12 / 164

What should you do if a food handler is constantly coughing, sneezing, or has a runny nose?

13 / 164

Which of these situations can lead to contaminating food?

14 / 164

Nonfood-contact surfaces should be cleaned regularly, but food-contact surfaces must be cleaned and sanitized after every use. What’s the difference between cleaning and sanitizing that makes this important?

15 / 164

What are some work attire guidelines for hair?

16 / 164

After cleaning tools are used, they should be cleaned and air-dried. What needs to be avoided when air-drying mops?

17 / 164

When sanitizing stationary equipment, the sanitizer concentration must be at the required level. What is important to remember when applying the sanitizer to the surfaces?

18 / 164

What should you do when a food handler has a sore throat with a fever?

19 / 164

What are the NSF international standards for foodservice equipment?

20 / 164

When cleaning and sanitizing food contact surfaces, the fourth step is to sanitize the surface with the correct sanitizing solution. How should the concentration of the sanitizing solution be prepared?

21 / 164

What are some examples of non-food contact surfaces that must be cleaned regularly but do NOT require sanitization?

22 / 164

What are some examples of food contact surfaces that must be cleaned and sanitized after each use?

23 / 164

Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses?

24 / 164

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

25 / 164

When can serving utensils be stored on a food-contact surface during service?

26 / 164

The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?

27 / 164

Which is true about mechanically tenderized meat?

28 / 164

According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe?

• Unplug the unit
• Take off the unit’s removable parts
• Wash, rinse, and sanitize the parts separately from the unit
• Scrape the unit’s surfaces to remove food and debris
• Wash the surfaces of the unit
• Rinse the surfaces of the unit
• Sanitize the surfaces of the unit
• Allow the surfaces of the unit to air-dry
• Reassemble the unit

29 / 164

When is it acceptable for staff to drink beverages near food or food contact surfaces?

30 / 164

How do dishwashing machines sanitize the surfaces of items?

31 / 164

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

32 / 164

What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

33 / 164

What kind of surface should outdoor garbage containers be stored on?

34 / 164

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

35 / 164

Where should dirty linens be stored until they can be cleaned?

36 / 164

What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food served to a guest with allergies?

37 / 164

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

38 / 164

Which of these are food contact surfaces that must be cleaned and sanitized after each use?

39 / 164

Surfaces that do NOT have contact with exposed food only need to be cleaned and rinsed to prevent the buildup of dirt. Why do surfaces that have contact with exposed food need to be cleaned, rinsed, and sanitized?

40 / 164

What’s the difference between cleaning and sanitizing surfaces?

41 / 164

How should items be dried after being sanitized in the dish machine?

42 / 164

What should you do if a food handler has a sore throat with a fever?

43 / 164

What can happen if garbage is NOT handled correctly in your operation?

44 / 164

What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean?

45 / 164

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

46 / 164

Why should flatware and utensils be stored with their handles up?

47 / 164

What can staff use to measure the temperature of the water that reaches the surface of items being sanitized in a high-temperature dishwasher?

48 / 164

What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

49 / 164

What are some ways that a food handler could cause a foodborne illness outbreak?

50 / 164

What are some ways that poor cleaning and sanitizing can allow pathogens to spread from equipment and surfaces to food?

51 / 164

Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered?

52 / 164

What kind of thermometers only measure the surface temperature of food and equipment?

53 / 164

What will happen if produce touches a surface after raw meat, seafood, or poultry?

54 / 164

Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen?

55 / 164

What can be done to keep garbage from contaminating food and equipment?

56 / 164

What do our hands touch every day that we cannot see?

57 / 164

What are some guidelines for storing serving utensils during use?

58 / 164

When cleaning and sanitizing food contact surfaces, the fifth and final step is to dry the surface. What method should be used for drying?

59 / 164

Clean the food-contact surface first, then sanitize it to kill any pathogens. What sanitizing method is commonly used in food service?

60 / 164

To prevent contamination, chemicals should be stored in their own designated location away from these areas:

• Food prep areas
• Food-storage areas
• Service areas

How can chemicals be kept separate from food and food-contact surfaces during storage?

61 / 164

Where do contaminants come from?

62 / 164

Why should chemicals never be stored above food or food-contact surfaces?

63 / 164

Which are true about how an infrared (laser) thermometer measures temperature?

64 / 164

Which are guidelines for handling garbage?

65 / 164

How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink?

66 / 164

What factors influence the effectiveness of a chemical sanitizer?

67 / 164

Heat sanitizing can reduce pathogens to safe levels on a clean surface. How can this be achieved?

68 / 164

How should outdoor garbage containers be stored to prevent pests and contamination?

69 / 164

Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented?

70 / 164

Which of these are guidelines for operating a dishmachine?

71 / 164

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

72 / 164

What should be done if food contact surfaces are NOT cleaned and sanitized correctly?

73 / 164

What is contact time?

74 / 164

When should food handlers wash their hands?

75 / 164

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

76 / 164

Surfaces are rinsed after washing to remove leftover food debris and detergent before being sanitized. Why are surfaces never rinsed after sanitizing?

77 / 164

When a cloth is being used to wiping up food spills, what else can it be used for?

78 / 164

Which of these are guidelines for what indoor garbage containers “should be”?

79 / 164

How should dish racks be loaded for the dishmachine?

80 / 164

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

81 / 164

What is cross-contamination?

82 / 164

How are items chemically sanitized?

83 / 164

Which statement is true about a surface probe?

84 / 164

How should chemicals be separated from food and food-contact surfaces in storage?

85 / 164

Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies?

86 / 164

What needs to be done to a surface before it can be sanitized?

87 / 164

When cleaning and sanitizing dishware, the first step is to remove the leftover food and scraps from the surfaces. What is the correct cleaning tool to use for this?

88 / 164

When loading dish racks, how can you ensure the water spray reaches every surface?

89 / 164

These are some ways that pathogens can spread from contaminated surfaces to food and cause foodborne illness:

• Equipment and utensils NOT washed, rinsed, and sanitized
• Food-contact surfaces wiped clean rather than being washed, rinsed, and sanitized
• Wiping cloths are NOT stored in a sanitizer solution between uses
• Sanitizing solutions are NOT at the required levels to sanitize objects

What risk factor is demonstrated by these examples?

90 / 164

The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

91 / 164

Which describes cross-contamination?

92 / 164

Which of these are non-food contact surfaces that need regular cleaning but do NOT need to be sanitized?

93 / 164

How can cross-contact be avoided?

94 / 164

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

95 / 164

What is the most important thing to consider when storing cleaning tools?

96 / 164

What are some ways to protect food and food contact surfaces from contamination by chemicals?

97 / 164

Water hardness can affect how well a sanitizer works. How can you find out how much sanitizer to use for your water?

98 / 164

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

99 / 164

How should items be dried?

100 / 164

Why must staff wear a clean hat or a hair restraint in food-prep areas?

101 / 164

Which is a step to cleaning and sanitizing surfaces?

102 / 164

Which of these are ways that viruses be transferred?

103 / 164

The What does non-porous and porosity mean?

104 / 164

When should food handlers wash their hands?

105 / 164

Which of these are ways that a food handler could cause a foodborne illness outbreak?

106 / 164

Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel?

107 / 164

Which can spread contaminants in your operation?

108 / 164

How should all sanitized surfaces be dried?

109 / 164

What are some general guidelines for operating dishwashing machines?

110 / 164

Only potable (drinkable) water can be used to prepare food and touch food contact surfaces. This water may come from the following sources:

111 / 164

What are some things that should be included in your clean-up plan for vomit and diarrhea?

112 / 164

Which is a standard method of sanitizing surfaces in a food service operation?

113 / 164

Which of these are situations when food handlers should wash their hands?

114 / 164

Which of these are ways that cross-contact can be avoided?

115 / 164

What are some examples of accidental contamination?

116 / 164

Which statements are true about infrared (laser) thermometers?

117 / 164

Which guideline can prevent cross-contact when preparing an allergen special order?

118 / 164

Why must infected cuts and burns be covered if they are open or draining?

119 / 164

Which of these is an example of cross-contact?

120 / 164

What happens when produce touches a surface that raw meat, seafood, or poultry has touched?

121 / 164

Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

122 / 164

Both iodine and quats sanitizers need at least 30 seconds, and chlorine sanitizers need at least 7 seconds of contact with a surface to kill pathogens. What are these time specifications called?

123 / 164

If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service?

124 / 164

What are some guidelines and requirements for wet-wiping cloths?

125 / 164

To prevent the contamination of food, why is personal cleanliness essential for food handlers?

126 / 164

Chemicals can be used to sanitize surfaces. The sanitizing solution must be prepared correctly and have contact with the surface for enough time to kill pathogens. How can the surfaces of tableware, utensils, and equipment make contact with the sanitizing solution?

127 / 164

When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?

128 / 164

Which of these measures can prevent garbage from attracting pests or contaminating food and equipment?

129 / 164

When cleaning and sanitizing food contact surfaces, the third step is to rinse the surface with clean water. What is the correct cleaning tool to use for this?

130 / 164

According to ServSafe, what surfaces must be cleaned and sanitized at these times?

• After they are used
• Every four hours during continuous use
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task

131 / 164

When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

132 / 164

After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done?

133 / 164

How can food handlers keep their hair from falling into food and onto food-contact surfaces?

134 / 164

Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

135 / 164

Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented?

136 / 164

What wiping cloths can be used to wipe equipment surfaces and food spills?

137 / 164

What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature?

138 / 164

Why should the inside and outside of garbage containers be cleaned often?

139 / 164

To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

140 / 164

The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food?

141 / 164

Why should food be covered when cooking in a microwave?

142 / 164

How can cross-contamination be avoided when prepping food?

143 / 164

What tool can measure the surface temperature of items while they’re being sanitized in a high-temperature dishwashing machine?

144 / 164

Which of these are examples of non food contact surfaces that need regular cleaning but do NOT need to be sanitized?

145 / 164

Which of these are ways that viruses can be transmitted?

146 / 164

How can you prevent contamination of food and food-contact surfaces when using chemicals?

147 / 164

When cleaning and sanitizing food contact surfaces, the second step is to wash the surface with an approved cleaner. What is the correct cleaning tool to use for this?

148 / 164

What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?

149 / 164

What are surface probes used for?

150 / 164

When sanitizing food contact surfaces, ensure the entire surface has enough contact time with the sanitizing solution. What is the correct tool to use for applying the sanitizing solution?

151 / 164

Which of these are examples of where contaminants can come from?

152 / 164

Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of?

153 / 164

How can cross-contact be avoided?

154 / 164

Only drinkable water can touch food and food-contact surfaces. What is this water called?

155 / 164

What should all lights have to prevent broken glass from contaminating food or food-contact surfaces?

156 / 164

What are some guidelines for outdoor garbage containers?

157 / 164

Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

158 / 164

When may the following measures be necessary?

• Regain temperature control of TCS food
• Restore the physical security of the operation
• Clean and sanitize surfaces
• Confirm the safety of your water supply

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How can cross-contamination be avoided when handling produce?

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How can you ensure that food handlers are washing their hands correctly?

161 / 164

Food contact surfaces must be cleaned and sanitized frequently, but non-food contact surfaces only require regular cleaning. What is a surface?

162 / 164

Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?

163 / 164

What should be done with all work surfaces, equipment, and utensils before and after each task?

164 / 164

What’s the difference between cleaning and sanitizing?