- What practices are required in a self-service food area?
- Which may be handled with bare hands?
- What food safety practice can prevent cross contact?
- What is the food code 3 401?
- What is the maximum amount of time that a food worker may wear the same pair of gloves?
- What jewelry is allowed under gloves?
- Which item can be re served to customers?
- How can you prevent cross contamination in a self service area?
- What is the temperature danger zone for food?
- Is it OK to handle food with your bare hands?
- What are Sneeze guards and where should they be located?
- Which food items can be displayed in a self-service area without the use of packaging?
- What causes sanitizer to not work well?
- When a utensil is stored in water between uses?
- What three points should a food defense focus on to prevent possible threats to food?
- How big should a sneeze guard be?
- What is the purpose of a sneeze guard located on the self-service counter?
- Which food can be re served to a different customer if not consumed?
- What method should never be used to thaw food?
- How do you hang a sneeze guard?
- How do you disinfect a sneeze guard?
What practices are required in a self-service food area?
Maintain proper food temperatures, keep raw meat, seafood, and poultry separate from ready-to-eat food, protect food on display with sneeze guards or food shields, identify all food items, do not let customers refill soiled plates or use soiled utensils at the food bar, ice used to keep food or beverages cold should ….
Which may be handled with bare hands?
you CAN handle food with bare hands if the food will be added as an ingredient to a dish containing raw meat, seafood or poultry, and the dish will be cooked to the required minimum internal temp of the raw items. some regulatory authorities allow bare-hand contact with ready-to-eat food.
What food safety practice can prevent cross contact?
Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. 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.
What is the food code 3 401?
Explanation: Food Code is a rule that ensures public health safety and protection concerning food sold by retail outlets. … The charts with the food code 3-401 should be placed where customers can see them to create awareness and make them to understand the level of what is expected from a food outlet.
What is the maximum amount of time that a food worker may wear the same pair of gloves?
four hoursIf a worker is performing the same task, the gloves must be changed every four hours because that’s long enough for pathogens to multiply to dangerous levels. Anytime the gloves become contaminated, they must be changed.
What jewelry is allowed under gloves?
Wash your hands often and wear gloves. No other items are allowed, including medical alert bracelets, rings with jagged edges (like diamond rings), bracelets, and watches. Any jewelry that’s not worn on your hands or arms — such as earrings, necklaces, or facial jewelry — are technically allowed under the Food Code.
Which item can be re served to customers?
Do NOT re-serve uneaten bread to other customers. Never re-serve plate garnishes, such as fruit or pickles. You may re-serve only unopened, prepackaged food such as condiment packets, wrapped crackers, or wrapped breadsticks.
How can you prevent cross contamination in a self service area?
Prevent cross-contamination in self-service areas with a few special precautions.Supervision. Self-service areas should be monitored by a food worker who has been trained in keeping these areas safe. … Sneeze Guards. … Serving Utensils. … Dishes. … Temperature. … When to Throw Food Away.
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.
Is it OK to handle food with your bare hands?
Although hand washing is critical for food safety, recent studies indicate that hand washing alone is not enough to prevent foodborne illnesses. The main reason for not touching ready-to-eat foods with bare hands is to prevent viruses and bacteria, which are present in your body, from contaminating the food.
What are Sneeze guards and where should they be located?
It’s recommended that sneeze guards be placed between employees and customers, students and staff, or employees in the office wherever possible. For the food and restaurant industry, state and national health regulation laws require sneeze guards to be used in: Restaurants with Buffets. Hospital and School Cafeterias.
Which food items can be displayed in a self-service area without the use of packaging?
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? Answer: B because a nut has an outer shell to protect it from contaminates.
What causes sanitizer to not work well?
Sanitizer is a little too good at killing bacteria and that is how it keeps us safe from a variety of illnesses. … If your hands are visibly soiled, hand sanitizer won’t work. Hand sanitizer does not remove dirt and is less effective at killing germs viruses when the hands are soiled.
When a utensil is stored in water between uses?
When a utensil is stored in water between uses, what are the requirements? Running water at any temperature, or a container of water at 135 degrees or higher.
What three points should a food defense focus on to prevent possible threats to food?
What 3 points should a food defense program focus on to prevent possible threats to food? Human element, building interior, building exterior.
How big should a sneeze guard be?
between 6 to 8 feet tallIt’s recommended that your sneeze guard is somewhere between 6 to 8 feet tall. This range helps ensure there’s always a physical barrier between your employees and customers.
What is the purpose of a sneeze guard located on the self-service counter?
What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination.
Which food can be re served to a different customer if not consumed?
Explanation: According to ServSafe guidelines, the only food that may be re-served is unopened, pre packaged food in good condition.
What method should never be used to thaw food?
However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
How do you hang a sneeze guard?
How To Install Sneeze Guards from CeilingsStep One: Attach string, wire, cord, or rope to the sneeze shield.Step Two: Attach other end of the cord to the ceiling using a magnet, clip, or hook.Step Three: Make adjustments so that the sneeze guard is hanging level and at the proper height.Jan 14, 2021
How do you disinfect a sneeze guard?
Use a soft, clean cloth with food-safe glass cleaners, only. If a food-safe cleaner isn’t available, use mild soap and water to wipe down sneeze guards. Never use anything abrasive on the rails or glass; this can cause permanent damage.