Chapter 1
What is a TCS food and give one example?
Food requiring time and temperature control for safety
What are the Big 9 allergens?
milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
What is the best way to make sure food deliveries are received safely?
Request locked and sealed delivery vehicles
What must food handlers do after touching thier body or clothing?
Wash their hands
When should thermometers be calibrated?
Before and After use
What temperature range is considered the temperature danger zone?
41°F to 135°F (5°C to 57°C)
What is cross-contact?
the unintentional transfer of a food allergen from one food to another
Chemicals must be stored:
Separate from food and food-contact items
When should Hand antiseptics be used?
After handwashing
How far into the food should you insert the stem of a bimetallic stemmed thermometer to get an accurate reading?
Up to the dimple.
True or False: A foodborne illness outbreak can be confirmed if two people get sick, even without laboratory analysis.
False
What’s the most basic way a food handler can prevent cross-contamination?
Keep raw and ready-to-eat food away from each other.
A dishwasher uses dish machine sanitizer in a three-compartment sink. Why is this a mistake?
Because sanitizer must be used only as intended
When and how should food handlers wash their hands properly?
Covers timing, warm water, 10–15 seconds scrubbing, 20 seconds total, designated sinks, drying correctly, using sanitizer after washing, etc.
Pathogens grow most rapidly at temperatures between ?
70°F and 125°F (21°C to 52°C).
A cook preps chicken on a cutting board and then cuts fruit on the same board without sanitizing it. What type of risk factor is this?
Using contaminated equipment
To prevent allergic reactions, kitchen staff should always check __________ and __________.
Recipes and ingredient labels
A guest gets sick with vomiting and diarrhea within minutes of eating. What is the most likely cause?
Chemical contamination
What should a food handler do when working with an infected cut on their finger?
Cover the cut with an impermeable cover and wear a single-use glove.
A stockpot of soup has been left on a prep table overnight, so a food handler throws it away.This is an example of a corrective action for what type of abuse
time-temperature abuse
Giving each food handler their own thermometer will help prevent what type of abuse?
time-temperature abuse
Which pathogen is most likely the cause if a guest has a high fever and rash after eating from a salad bar?
Salmonella Typhi
True or False: A manager should know whom to contact about suspicious activity as part of a food defense program.
True
What actions must managers take when employees show symptoms of foodborne illness or report certain diseases?
Send the employee home, report any illnesses like Hepatitis A or Shigella spp.
Which temperature measuring device is designed for measuring surface temperatures?
Infrared thermometer.