Food Safety Basics
What are the three broad categories of food safety hazards?
Biological, chemical, and physical
How many major food allergens are there?
9
What does TCS stand for?
Time/Temp control for safety
What should you do before starting food preparation?
Wash your hands/Put on hair net
Either answer will give you points
What is the first step in the flow of food?
Receiving
What type of hazard includes bacteria, viruses, parasites, and fungi?
What was the most recently added major food allergen?
Sesame
What is the temperature danger zone?
41°F–135°F
True or False: Gloves replace handwashing.
False
What inventory system helps ensure older food is used before newer food?
FIFO
What type of hazard includes cleaners, sanitizers, and pesticides?
Chemical
What is it called when an allergen is accidentally transferred from one food or surface to another?
Cross-contact
What temperature or lower must cold food be held at?
41°F or lower
After handling raw animal products, what should an employee do if contamination could occur?
Wash their hands
What does cleaning do?
Removes food and soil from a surface
Give 2 examples of a physical hazard
glass, metal, bone, jewelry (objects that do not belong in food would work for answers)
Name all 9 of the allergens
Fish, tree nuts, peanuts, sesame, eggs, milk, soy, wheat, and crustacean shellfish
What temperature or higher must hot food be held at?
135°F or higher
An employee finishes taking out the trash and is about to prepare food. What must they do first?
Wash their hands
What does sanitizing do?
Reduces pathogens on a clean surface to safe levels
Food safety managers should focus on preventing hazards before they cause what?
Foodborne illness
Name all six pathogens in the ServSafe Big Six.
Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga toxin-producing E. coli (STEC), Hepatitis A, and Norovirus
Using the 2 + 4 cooling rule, food must cool from 135°F to what temperature within the first 2 hours?
70°F
An employee reports vomiting or diarrhea. What should the manager do?
Exclude from work
What is the correct order when using the three compartment sink?
Wash, rinse, sanitize, air dry