CramX Logo
RegisterLog in
Back to FlashcardsOther Subjects / Food Handler: Assessment Seven

Food Handler: Assessment Seven

Other Subjects10 CardsCreated 10 months ago

This deck covers essential questions and answers for food safety and sanitation, focusing on concepts like cross-contamination, sanitization methods, and food storage safety practices.

Report

Cross-contamination has occurred when:

The same unwashed gloves are used to handle different meats.

Rate to track your progress ✦

Tap or swipe ↕ to flip
Swipe ←→Navigate
1/10

Key Terms

Term
Definition
Cross-contamination has occurred when:
The same unwashed gloves are used to handle different meats.
Sanitization can be accomplished by all of the following means EXCEPT:
Air drying
Which of the following steps comes last?
Air dry
If heated water is used to sanitize, it must be at:
171°F for 30 seconds
It is very important to sanitize all of the following items EXCEPT:
Hair
The presence or growth of microorganisms is a type of _______ hazard.
Biological

Related Flashcard Decks

Other Subjects

DMV Road Signs

This yellow diamond-shaped sign with a curved arrow indicates a 270-degree loop ahead. It warns drivers to slow down and prepare for a sharp, looping curve, often seen on freeway off-ramps or cloverleaf interchanges.

53 cards
View Deck
Other Subjects

Wonderlic Test Part 4

This flashcard set provides practice for the Wonderlic test with examples in general knowledge and basic math reasoning. It helps improve skills in quick thinking, logic, and numerical problem-solving under timed conditions.

20 cards
View Deck
Other Subjects

US Army Promotion Board - The Counseling Process ATP 6-22.1 Flashcards

This deck covers key concepts and questions related to the counseling process as outlined in ATP 6-22.1, including types of counseling, approaches, and techniques.

23 cards
View Deck
Other Subjects

Permit Practice Test Part 2

This deck covers key questions and answers from a permit practice test, focusing on traffic rules and safe driving practices.

13 cards
View Deck
Other Subjects

DOD Initial Orientation and Awareness Training

This deck covers key concepts and questions from the DOD Initial Orientation and Awareness Training, focusing on security protocols, OPSEC practices, and handling of sensitive information.

10 cards
View Deck
Other Subjects

US Army Promotion Board - MOI Flashcards

This deck covers key regulations and policies relevant to the US Army Promotion Board, including body composition, leadership, training, and more.

12 cards
View Deck
Other Subjects

All Answers For Roblox Gibberish Game Part 1

This deck contains flashcards for the Roblox Gibberish Game, providing the correct answers to the gibberish phrases.

25 cards
View Deck
Other Subjects

Army Board - Counseling Part 1

This deck covers key concepts and responsibilities related to the counseling process in the Army, as outlined in ATP 6-22.1. It includes definitions, types of counseling, and leader responsibilities.

30 cards
View Deck
Other Subjects

A-LEVEL PE (OCR): PAPER 2 - Types and Methods of Practice

These flashcards explain the Part Method, a learning technique where complex skills are divided into smaller sub-routines (fractionisation) to make them easier to learn. They cover its strengths—such as improving understanding, building confidence, and achieving early success—and identify the types of skills best suited for this method, including low-organisation, serial, and some complex skills.

24 cards
View Deck
Food Handler: Assessment Seven
TermDefinition
Cross-contamination has occurred when:
The same unwashed gloves are used to handle different meats.
Sanitization can be accomplished by all of the following means EXCEPT:
Air drying
Which of the following steps comes last?
Air dry
If heated water is used to sanitize, it must be at:
171°F for 30 seconds
It is very important to sanitize all of the following items EXCEPT:
Hair
The presence or growth of microorganisms is a type of _______ hazard.
Biological
To prevent cross-contamination, you should:
Wash off rubber boots before entering food storage areas.
Food surfaces and equipment are not fully cleaned and sanitized until:
They have been allowed to air dry completely.
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you NOT want to use?
Iodine-based
Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?
Containers without covers