Food Safety Foundations
What is a foodborne illness?
An illness caused by food that has been improperly prepared, handled, or stored.
What is cross-contamination?
The transfer of bacteria/pathogens from a contaminated food, surface, or object to another food or surface.
Why is handwashing so important when preparing food?
Hands can carry pathogens to food and cause people to become sick.
What is the temperature danger zone covered in class?
41 F to 135 F
What happens in the body during a food allergy?
The immune system responds to a protein in a certain food.
Name THREE ways to help prevent falls in the kitchen.
Keep floors clear, clean spills immediately, do not climb on furniture, and do not spray grease over the floor.
What should you NEVER use to put out a grease fire?
Water.
What are the three types of hazards that can make food unsafe?
Biological, chemical, and physical hazards.
Why should raw meat be kept separate from ready-to-eat foods?
Bacteria/pathogens from raw meat can transfer to ready-to-eat foods and make people sick.
Can hand sanitizer replace proper handwashing when handling food?
No.
Why is the temperature danger zone dangerous?
Pathogens can grow when food remains within that temperature range.
What is cross-contact?
When a food containing an allergen comes into contact with another food and allergen proteins can transfer/mix.
Name THREE practices that can help prevent kitchen fires.
Examples: avoid loose sleeves; keep towels/oven mitts off stovetop; do not leave cooking unattended; turn pot handles inward; tie hair back.
Why should you NEVER try to catch a falling knife?
Attempting to catch it can result in a serious cut; move away and allow it to fall.
A piece of glass falls into a pot of soup. What type of food-safety hazard is this?
Physical hazard
A student cuts raw chicken on a cutting board and then immediately cuts lettuce on the same board. What has occurred?
Cross-contamination.
Name THREE situations from our lesson when a food handler needs to wash their hands.
Examples: after using the bathroom, taking out garbage, handling raw meat, blowing the nose, touching face/hair, handling money, using chemicals, handling animals, or clearing dirty dishes.
Name THREE foods from our lesson that are especially likely to become unsafe if improperly handled.
Examples: dairy, eggs, meat, poultry, baked potatoes, fish/shellfish, rice, beans, vegetables, tofu/soy, sliced melons, tomatoes, leafy greens, or sprouts.
A guest has a tree-nut allergy. Why is simply picking almonds off a salad NOT an acceptable solution?
The allergen has already contacted the food, so allergen proteins may remain and could cause a reaction.
Why should pot handles be turned inward?
To reduce the chance someone bumps or knocks the pot off the stove, causing spills or burns.
What should you use to clean up broken glass?
A broom and dustpan.
A cutting board is sprayed with a chemical cleaner, is not properly rinsed/handled, and then is used to prepare food. What type of hazard could this create?
Chemical hazard.
What should you do if you suspect that a food has been cross-contaminated?
Throw the food away.
What should you do before putting on a new pair of single-use gloves?
Wash your hands.
A large stockpot of hot chili is placed directly into the cooler and does not cool quickly enough. Why could this make people sick?
It could remain in the temperature danger zone long enough for harmful microorganisms/pathogens to grow.
A customer has a fish allergy, and fish has just been prepared at your workstation. Name at least THREE steps before preparing the customer's meal.
Wash hands; change gloves; properly wash/rinse/sanitize preparation area/equipment; use separate equipment as appropriate; check ingredients/labels.
Identify THREE electrical-safety problems: metal in a microwave, wet hands near an electrical cord, and a damaged appliance cord.
Metal should not go in the microwave; electrical cords/appliances should not be handled with wet hands or near water; damaged cords should not be used.
Why can a dull knife actually be more dangerous than a sharp knife?
A dull knife requires more force to cut, which can contribute to serious injuries.
A piece of meat is left on the counter at 70 F for a prolonged period and later makes someone sick.What type of hazard is involved, and what food-safety mistake contributed to it?
Biological hazard; temperature abuse allowed harmful microorganisms/pathogens to grow.
A student handles raw chicken, wipes the counter, and immediately begins preparing another food.
Identify at least TWO things the student should do before continuing.
Properly wash hands and properly clean/sanitize the contaminated surface/equipment. Gloves should also be changed if being used.
Your gloves are not torn or visibly dirty, but you just used your phone. Can you continue preparing food in the same gloves? Explain.
No. Change the gloves and wash hands before putting on a new pair.
Name TWO major ways microorganisms can contaminate food emphasized in the foodborne-illness lesson.
Failure to maintain proper food temperature and cross-contamination.
Name FIVE of the nine major food allergens covered in class.
Any five: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame.
Name the SIX categories of kitchen hazards discussed in class.
Fire, burns, electric shock, cuts, cross-contamination, and falls.
A student receives a deep cut and is losing significant blood. Based on our safety lesson, what should be done?
Place a clean cloth or bandage over the cut, apply pressure, elevate if possible, and seek medical attention for a very deep cut or significant blood loss.