When must a food employee use deli tissue?
“Except when washing fruits and vegetables, food employees may not contact exposed ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment”.
How do you keep potentially hazardous food safe?
To keep your food safe from bacteria: Keep potentially hazardous foods out of the Danger Zone between 41°F and 135°F. Use gloves or utensils instead of bare hands when handling ready-to-eat food. Wash, rinse, and sanitize all equipment used for food preparation.
What is the proper way to use a thermometer food handlers?
Insert the stem of a probe thermometer into the thickest part of the food, or in the centre of the food if the food is even in thickness. If the food is liquid (e.g., stew or soup) stir it to make sure the heat has been evenly distributed before inserting the thermometer in order to get an accurate temperature reading.
What is the correct way to check a sanitizer?
Quaternary ammonia (QA) sanitizers: Dip the strip into the sanitizing solution for 10 seconds, then remove and compare to the color chart. If it reads between 100 ppm and 400 ppm, then the concentration is fine.
In which situation is a are food service workers not required to wash their hands?
After sneezing, coughing or blowing one’s nose: This option is incorrect. Sneezing, coughing or blowing contains lots of germs or viruses. The person should wash the hands.
Are gloves a legal requirement for workers handling food?
The Occupational Safety and Health Administration does not have any regulations requiring the use of latex gloves during the preparation and serving of food. OSHA’s regulations are designed to prevent injury to employees.
Is cooked rice a potentially hazardous food?
Examples of potentially hazardous foods include: raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne. cooked rice and pasta. foods containing egg, beans, nuts or other protein‐rich food such as quiche and soy products.
What is the temperature danger zone for food?
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
How do you know that food is completely cooked?
To test if food has been properly cooked, check that it’s steaming hot all the way through. This means it’s hot enough for steam to come out. Cut open the food with a small knife so you can check that it’s steaming hot in the middle.
What should you do after using a food thermometer?
Immediately after each use, wash the probe of food thermometers with hot, soapy water, and wipe down the rest of the thermometer so grease doesn’t build up. For candy thermometers, clip them onto a pot of boiling water to boil off any caramel or sugary residue.
Who is considered a person in charge food handlers?
The person-in-charge is the owner of the business, or a designated person – such as a chef, kitchen manager, or employee – who is always present at the work site and has direct authority and supervision over employees who engage in the safe storage, preparation, display, and service of food.
What should you do with the food when the refrigerator stops working?
Grab a food cooler (or ice chest) and put a layer of frozen foods in the bottom. Then put a layer of foods from the fridge on top of that layer. Top it off with another layer of frozen foods. The frozen foods will keep everything cold while you run to the store to get a bag of ice and a fridge thermometer.
What is the correct way to check a sanitizer to see if it is too strong or weak?
Answer Expert Verified Its important to use test strips to test the concentration of sanitizer to ensure that they are not too concentrated or too weak. This is done by first ensuring the active compound in the sanitizer and then using the appropriate test strip to test the concentration.
What is the correct way to check a sanitizer to see if it’s too strong or too weak?
Use test strips to make sure the sanitizer is not too strong or too weak. Mix the right amount of sanitizer with the right amount of water. And change the sanitizer often to make sure it stays fresh and clean. What are some of the food contact surfaces that must always be washed and sanitized?
Who is responsible for making sure food is safe and wholesome?
Food Safety and Inspection Service: FSIS is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and processed egg products is safe, wholesome, and correctly labeled and packaged.