Food Safety
Microorganisms, Contaminates
and Allergens
Personal Hygiene and
Cleaning & Sanitizing
Receiving & Storing Foods
Preparation, Cooking & Serving
100
What four types of people have a high risk of contracting a foodborne illness?
1) Young children 2) Older people (elderly) 3) Pregnant women 4) Immunocompromised people (Cancer, HIV/AIDS, transplant recepients)
100
What are the four types of microorganisms that can contaminate food?
*Bacteria *Viruses *Parasites *Fungi
100
What two methods can be used to sanitize surfaces?
Heat and Chemical
100
How long can you store ready-to-eat TCS food that was prepared on-site?
Maximum of seven days if it has been held at 41° F or lower
100
What are at least two things you must you do when checking the temperature of cooked food to get an accurate reading?
* Check the temperature in the thickest part of the food * Take at least two readings in different locations * Use the proper type of thermometer
200
How many deaths occur per year from foodborne illnesses?
3,000 deaths annually
200
The six conditions that affect growth of microorganisms are called FAT TOM. What does FAT TOM stand for?
F=Food A=Acidity T=Temperature T=Time O=Oxygen M=Moisture
200
Name at least three symptoms that would prevent a food handler from coming in to work?
* Sore throat with a fever * Vomiting and/or diarrhea * Jaundice * Diagnosed with a foodborne illness
200
What are at least two signs cockroaches are present in the establishment?
* Strong oily odor * Droppings, or feces, that look like grains of black pepper * Capsule-shaped egg cases that are brown, dark red, or black
200
What temperature requirements must be met when cooling TCS (Time and temperature Controlled Safety) food?
* Cooled within 135° F to 70° F within two hours * Cooled down from 70° F to 41° F (or lower) within the next four hours----for a total of six hours
300
What is the "Danger Zone"? *DOUBLE JEOPARDY-- IF you can answer Fahrenheit AND Celsius
41° F to 135° F (5° C to 57° C)
300
What are three additional types of contaminants that establishments must be aware of?
*Biological *Chemical *Physical
300
What are the five steps for cleaning and sanitizing items in a three-compartment sink?
1) Rinse, scrape, or soak all items before washing 2) Wash items in the first sink in a detergent solution that is at least 110 degrees F 3) Immerse or spray-rinse items in the second sink 4) Sanitize the rinsed items in the third sink by immersing them in a chemical sanitizing solution 5) Air-dry all items
300
In what order must raw meat, poultry, fish, and ready-to-eat foods be stored to prevent contamination when stored in the same refrigerator? **List from top-to-bottom order**
They must be stored in the following top-to-bottom order: 1) Ready-to-eat foods 2) Whole fish 3) Whole cuts of beef and pork 4) Ground meat and fish 5) Whole and ground poultry
300
What is the minimum internal cooking temperature for each of these items? * Poultry * Fish and Shellfish * Beef * Scrambled Eggs * Ground Meat * Leftovers
Poultry=165° Beef=145° Ground Meat=155° Fish and Shellfish=145° Scrambled Eggs=145° Leftovers=165°
400
What is cross-contamination?
The transfer of pathogens from one surface to another
400
What foods make up the 8 most common allergens?
* Milk * Soy * Eggs * Wheat * Peanuts * Nuts * Fish * Shellfish
400
Name at least three instances when a food handler MUST change their gloves
* As soon as they become soiled or torn * Before beginning a different task * At least every four hours during continual use, and more often when necessary * After handling raw meat and before handling cooked or ready-to-eat food
400
DOUBLE JEOPARDY (if both answers are correct) 1) What should the temperature of a dry-storage area be? 2) How high off the floor should dry food be stored?
1) Between 50° F and 70° F 2) At least six inches off the floor
400
What are at least three safe methods of cooling food?
* Place the food in an ice-water bath and stir food frequently * Stir the food with an ice paddle * Place the food in a blast chiller or a tumble chiller * Divide the food up either by cutting or putting in a shallow pan/container
500
What does PIC mean and what are three responsibilities that are required of the PIC?
* Must be on the premises during all hours of operation * Must know the Food Code and Procedures used in the establishment * Be able to answer all employee questions regarding food safety * Provide training on how to perform jobs correctly
500
Give an example of a 1) Biological, 2) Chemical, AND 3) Physical contaminant
Biological: Viruses (Person to Person; People to Food; People to Food-Contact Surfaces) Chemical: Toxic metals; Pesticides; Cleaning Products; Sanitizers Physical: Glass; Fingernails; Hair; Bandages; Bones; Metal Shavings; Jewelry; Fruit Pits or Seeds
500
Name five pathogens that a food handler can get that can cause foodborne illnesses
* Salmonella Typhi * Shigella * Shiga toxin-producing E. Coli * Hepatitis A virus * Norovirus
500
Name at least three types of damage to food packaging that would be grounds for rejecting food when being delivered to the establishment
* Tears, holes, or punctures * Dirty wrappers or broken cartons or seals * Water stains, dampness, or leaks * Expired code or use-by dates * Signs of pests or pest damage
500
What are four acceptable methods for thawing food?
* In a refrigerator, at 41° or lower * Submerged under running water at a temperature of 70° or lower * In a microwave oven * As part of the cooking process
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