Food Safety
Everyone is responsible for this in a food establishment.
food safety
These are microorganisms or germs that can make you sick.
pathogens
This is an ingredient that can cause an allergic reaction.
food allergen
You should do this before starting tasks related to food preparation.
wash your hands
The first step is to clean, and then you should do this.
sanitize
An outbreak occurs when this happens
two or more people getting the same illness from eating the same food
What are the three categories of hazards that can cause foodborne illness?
biological, chemical, physical hazards
How many major food allergens are listed in this unit?
9
How long should you scrub your hands?
at least 20 seconds
What is the difference between cleaning and sanitizing?
Cleaning removes food and other soil from a surface
Sanitizing reduces the number of microorganisms on a clean surface
Who is responsible for making sure food is handled safely in a food establishment?
everyone
An employee is vomiting while working at a food establishment. What should the employee do?
report the illness and stay away from food preparation
A customer tells you they have a food allergy. What are two things you should do?
Listen carefully and accurately communicate the allergen information to the kitchen/customer
A food handler has a cut on their hand. What should they do before handling food?
A kitchen utensil has been used to prepare food. What should happen before it is used again?
clean and sanitize it
A restaurant has poor food safety practices. What could this cost the establishment?
thousands of dollars and possibly cause it to close
A food handler comes to work with vomiting and continues preparing food for customers. What should the manager do?
exclude the food handler from working
A restaurant wants to prevent accidental exposure to allergens. Name one practice they should use.
Use sanitized tools
prepare allergen-free orders separately
communicate with guests
clean and sanitize
properly label food
Put these handwashing steps in the correct order: scrub, rinse, wet hands, dry hands, use soap
wet hands
use soap
scrub for at least 20 seconds
rinse
dry
What is the correct order for cleaning and sanitizing a food-contact surface?
wash, rinse, sanitize, air dry
A restaurant wants to prevent foodborne illness. What does it need?
a food safety plan
Name 2 for each: chemical hazards, physical hazards, biological hazards.
Chemical: sanitizer, soap, detergent, bleach
Physical: hair, nails, pits, metal, glass
Biological: viruses, bacteria, mold
A customer with a food allergy orders a meal. The kitchen prepares the food with the same equipment used for an allergen-containing food. What problem could this cause?
cross-contact
A food handler washes their hands but dries them on their apron. Why is this not an acceptable practice?
the apron may be contaminated and could transfer pathogens back to their hands
A food handler notices that a sanitizer solution is being used throughout the shift. What should they do to make sure the sanitizer is still working effectively?
test the sanitizer concentration with a test kit