Why Food Safety is Important
Foreign or natural objects that get into food are called _______?
Physical Contamination.
100pts for an example of:
-Foreign Physical Contamination Object
-Natural Physical Contamination Object
How should fingernails and jewelry be maintained?
- fingernails trimmed, filed, and edges and surfaces are cleanable and not rough.
- Food handlers may not wear fingernail polish or artificial fingernails when working with food
-Except for a plain ring such as a wedding band, while preparing food, food handlers may not wear any jewelry
What is the Temperature Danger Zone range where foodborne pathogens grow rapidly?
41°F to 135°F is the standard Temperature Danger Zone range where TCS food must be strictly monitored.
When can cross contamination occur, and what is the most basic ways to prevent this?
Cross contamination can happen at almost any point in the flow of food but is fairly easy to prevent.
Most basic way to prevent cross contamination is to keep raw and ready-to-eat foods away from each other and follow proper handwashing and cleaning and sanitizing.
What is the difference between Cleaning and Sanitizing?
Cleaning removes food and other dirt from a surface.
Sanitizing reduces pathogens on a surface to safe levels.
What is the definition of a foodborne illness?
Is a disease that is transmitted to people through food.
A) What is the proper practice for washing your hands?
B) and for how long?
A) 50pts - Wet hands and arms
-Apply Soap and lather
-scrub hands and arms, fingernails, fingers
-Rinse hands and arms w/ warm water
- Dry hands and arms w/ single use paper towel or hand dryer
B) 50pts - 20 seconds total (scrub w/ soap for minimum of 10-15 seconds)
What are the only 4 acceptable ways to thaw TCS food?
-In a cooler at 41°F or lower
- Submerged under running water at 70°F or lower
- In a microwave if the being cooked immediately
- As part of the cooking process (i.e. frozen burger on grill)
What is the primary difference between cross-contamination and cross-contact in a food safety context?
Cross-contamination involves pathogens (like bacteria or viruses), whereas cross-contact involves food allergens.
Cross-contact refers to the transfer of allergens from allergen-containing food to a non-allergen food.
What is is the minimum temperature required for the final rinse in a dishwashing machine when sanitizing using high-temperature water instead of chemicals?
180 degrees Fahrenheit
What are the 3 types of Food Hazards?
- Biological
- Chemical
- Physical
(100pts for each definition)
A) Food Handlers shall wear hair restraints such as? (name 3 of the 4 options)
B) Want is the purpose and function of hair restraints?
A) hats, hair coverings or nets, beard restraints, or clothing that covers body hair
B) designed and worn to effectively keep hair from contacting exposed: food, equipment utensils, linens, and unwrapped single serve/use items
Within the Temperature Danger Zone, pathogens grow and multiply even more rapidly in which specific temperature range?
70°F to 125°F
Pathogens grow exceptionally fast in this specific sub-range, which is why cooling food through it quickly is critical.
What are 4 ways to prevent Cross Contamination?
- Use separate equipment for raw and ready-to-eat food
- Clean and sanitize before and after tasks
- Prep raw and ready-to-eat food at different times
- Buy prepared food
What is the proper 5 step process to clean and sanitize a surface?
1) Wipe or scrape away any loose food particles, crumbs, or heavy soil from the surface.
2) Wash the surface using warm water and soap or a suitable detergent.
3) Wipe or rinse the surface thoroughly with clean, warm water to remove food particles and detergent chemicals
4) Sanitize using the correct sanitizing solution.
5) Let the surface completely Air Dry on its own
In addition to purchasing food from unsafe sources, What are the 4 major risks that make food unsafe?
- Poor Personal Hygiene
- Cross Contamination
- Time-Temperature Abuse
- Poor Cleaning and Sanitizing
Where can food handlers wash their hands, and what does this are need?
Only wash in a handwashing sink. May not be clean their hands in a sink used for food preparation, warewashing, or in a service sink used for the disposal of mop water and similar liquid waste.
Foods are classified as TCS if they are high in moisture, low in acidity, and contain protein or carbohydrates.
What are 5 common TCS Foods?
- Meat and Poultry -Seafood -Eggs
- Dairy Products -Cooked Plant Foods
- Cut Produce (tomatoes, melons, leafy greens)
- Soy Products -Sprouts - Garlic-in-Oil Mixtures
What is the proper food storage hierarchy.
(5 shelves, top-to-bottom)
- Top Shelf: Ready-to-Eat (RTE) Foods (No Cooking)
- Second Shelf: Seafood and Fish (145°F)
- Third Shelf: Whole Cuts of Beef and Pork (145°)
- Fourth Shelf: Ground Meats and Ground Fish (160°F)
- Bottom Shelf: Whole and Ground Poultry (165°F)
what is the proper process to clean and sanitize in a three-compartment sink?
1) Scrape and Pre-Rinse - Remove all leftover food remnants
2) Wash in hot soapy water (Sink 1)
3) Rinse in clean water to remove soap residue (Sink 2)
4) Sanitize Completely submerge and soak items in solution according to the manufacturer's label (Sink 3)
5) Air-Dry: Place all items on a clean, sanitized drying rack to air-dry before stacking or storing them
Pathogens are harmful microorganisms that that can make you sick when eaten. What are the 4 types of pathogens that can contaminate food and cause foodborne illness?
- Bacteria
- Viruses
- Parasites
- Fungi
Name 8 resons hands become contaminated and require hand washing.
*using restroom *touching hair/face/body *touching clothing *handling raw meat *handling garbage *sneezing/coughing/using tissue *handling chemicals *smoking *handling dirty dishes *eating or drinking *handling money or devices *chewing gum or tabacco * before putting on gloves *leaving and returning to the kitchen * touching service animals * touching anything that may contaminate hands (dirty equipment, towels, surfaces
What is the total maximum combined time allowed to safely cool hot TCS food from 135°F down to 41°F or lower?
What 5 practices keep food from becoming contaminated?
- Properly wrapping and covering food.
- Storing items in designated storage areas. (food, paper good, chemicals)
- Store food in properly clean and sanitized containers that are intended for food.
-Keep all storage areas clean and dry including carts and shelves.
- Following proper food storage hierarchy: arranging food vertically based on their minimum internal cooking temperatures
What are 5 situations that require a surface to be cleaned and sanitized?
- After they have been used.
- Before working with a different type of food.
- After contact with different raw TCS fruits and vegetables.
-Any time there is an interruption during a task and the surface(s) being use have the possibility of being contaminated.
- After four hours if items are in constant use.