What reduces pathogens to a safe level?

Cleaning and Sanitizing

Sanitizing reduces pathogens on a surface to safe levels. The most important reason to clean and sanitize is to prevent the spread of pathogens to food..

What reduces pathogens on a surface to safe levels?

Sanitizing reduces the number of pathogens on the clean surface to safe levels.

What is the best way to get rid of pathogenic contamination Texas food handlers?

First things first, all employees need to regularly wash their hands and wrists, especially before touching food and after touching raw meat. You need to use soap and warm water, and vigorously scrub your hands to ensure a thorough clean-rinsing your hands does not suffice!

What is the best way to avoid bacterial contamination?

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. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.

What is the best way to avoid bacterial contamination quizlet?

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 warm water for 20 seconds before and after handling food, and after using the bathroom, changing diapers; or handling pets.

What should food workers do to prevent biological hazards from contaminating food?

Carefully wash cooking equipment, utensils, and food surfaces both before and after food preparation using soap and water hot enough to tolerate or in a dishwasher that uses water at a temperature that kills microorganisms. Separate cooked meats from raw foods to prevent cross-contamination.

What is one of the most effective ways to prevent flies from entering the operation Servsafe?

1. use screens.
2. use self-closing devices and door sweeps.
3. use air curtains.
4. keep exterior openings closed tightly.

What is the largest cause of the spread of pathogens to food Servsafe?

Food handlers are the number one cause of the spread of pathogens to food. In addition to the times mentioned in the course, you must also remember to wash your hands after returning from a break and any time you change tasks. Be sure to use soap from a dispenser (no bar soap).

Which food supports growth of pathogens? There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible. Foodborne pathogens require a slightly acidic pH level of 4.6–7.5, while they thrive in conditions with a pH of 6.6–7.5.

What is the best way to get rid of pathogenic contamination quizlet?

1. Scrape and soak to remove food particles.
2. Wash dishes and utensils in the first sink in hot, soapy water. Change water and detergent often.
3. Rinse in the second sink in clear, hot water to remove detergent.
4. Sanitize in the third sink to kill disease-causing germs.
5. Air dry dishes and utensils.

How can food handlers reduce bacteria to safe levels quizlet?

The only way to reduce pathogens in food to safe levels is to cook it to its minimum internal temperature and hold that temperature for a specific amount of time. A six pound beef roast needs a minimum internal temperature of at least 130°F (54°C) for 112 minutes to reduce pathogens in food to safe levels.

Which food supports the growth of pathogens Servsafe?

PHFs are foods that support the growth or survival of disease-causing bacteria (pathogens) or foods that may be contaminated by pathogens.

Identifying Potentially Hazardous Foods (PHFs)

Which storage practice reduces the risk of cross contamination?

Food must be stored in ways that prevent cross-contamination. Store all items in designated storage areas. Store items away from walls and at least six inches (15 centimeters) off the floor. Store single-use items (e.g. a sleeve of single-use cups) in original packaging.

What is the best way to prevent staff who may be carrying pathogens from working with or around food or from working in the operation?

You must wear a single-use glove or finger cot (a finger cover) over bandages on hands or fingers. These will protect the bandage and keep it from falling off into food. It will also keep wounds that contain pathogens like Staphylococcus aureus from contaminating food and causing illnesses.

Which food supports the growth of pathogens quizlet? TCS food supports growth of bacteria better than others this includes meat, poultry, dairy products, and eggs.

Which one of the following is the safest way of storing high risk TCS foods? High risk time and temperature control (TCS) foods, such as milk, eggs, shellfish, fish and meats, must be refrigerated – they are the main priority. It’s important to understand that keeping raw and TCS foods at 41°F or below will prevent or slow down pathogenic bacterial multiplication.

What should food workers use to prevent cross? Disposable gloves are one possible way to prevent bare hand contact with ready-to-eat foods. Another way is to use forks, tongs or spatulas.

How can you reduce bacteria to safe levels when preparing vegetables for hot holding?

Do not use hot hold units to reheat food. They are not designed for this purpose. Instead, rapidly reheat to 74°C (165°F) (and hold the food at that temperature for at least 15 seconds before putting it in the hot hold unit. This will kill any pathogens that may have grown during the cool-down step and the reheat step.

How should food workers avoid spreading pathogens?

To prevent cross contamination, make sure to wash your hands each and every time after handling raw meat. Wash surfaces and utensils with soap and hot water after each use. Wash fruits and vegetables before you peel or cut them. Do not wash meat or poultry.

Which of the following is a control to prevent the contamination of high risk food in a food room?

Preventing cross-contamination

To minimise the risk of cross-contamination, you should design a kitchen or food preparation area so you can prepare raw food away from ready-to-eat food (high-risk foods). This means separate work surfaces, food-preparation sinks, machinery and utensils.

What is one way to prevent cross contamination Servsafe?

KEEPING FOOD SEPARATE WHEN PREPARING IS ONE WAY TO PREVENT CROSS-CONTAMINATION. SOME KITCHENS USE RED CUTTING BOARDS FOR MEAT AND GREEN CUTTING BOARDS FOR VEGETABLES. BY USING SEPARATE EQUIPMENT, THEY REDUCE THE CHANCE THAT RAW MEAT WILL TOUCH READY-TO-EAT VEGETABLES.

How can you keep the food safe from contamination?

Food Safety at Home

1. Clean. Always wash your food, hands, counters, and cooking tools. Wash hands in warm soapy water for at least 20 seconds.
2. Separate (Keep Apart) Keep raw foods to themselves. Germs can spread from one food to another.
3. Cook. Foods need to get hot and stay hot.
4. Chill. Put food in the fridge right away.

What would you do to prevent food contamination?

use clean utensils, plates or containers to prevent contaminating cooked food or food that will be eaten raw. use clean equipment, rather than hands, to pick up food. wear clean clothes or a clean apron. wash fruit and vegetables to be eaten raw under running water.

What is the best way to avoid e coli quizlet?

The best way to avoid E. coli is to avoid cross-contamination between ground beef and other foods and to always wash produce before ingestion. Chemical contaminants are contaminants from cleaning supplies, improper surface materials, improper metals, and pesticides.

What is the best way to prevent pest infestation quizlet?

1. use screens.
2. use self-closing devices and door sweeps.
3. use air curtains.
4. keep exterior openings closed tightly.