General Food Safety
Contamination
Hygiene
Food Flow
Purchasing, Receiving, Storage
100

These items are used to transport frozen or cold foods safely to your home or to a party or picnic

What is an insulated bag, a cooler, a refrigerator

100
Viruses, parasites, fungi, and bacteria
What are Pathogens?
100
Failure to wash your hands correctly after using the restroom
What is poor personal hygiene
100
Name 3 of these regulations that you cannot do when prepping or serving food, working in prep areas, working in areas used to clean utensils and equipment.
What is eat, drink, smoke, chew gum or tobacco?
100
Food that can be eaten without further preparation, washing, or cooking.
What is Ready-to-eat foods?
200
*Two or more people have the same symptoms after eating the same food *An investigation is conducted by state and local regulatory authorities *This is confirmed by a laboratory analysis
An Outbreak
200

Safely defrost or thaw food with these three methods

What is microwave and use immediately, leave on bottom shelf of fridge for 24 hours, keep under cold water before cooking

200
This is the most important part of personal hygiene
What is handwashing?
200

To prevent cross-contamination, you can follow 3 of the 4 guidelines.

Use separate cutting boards for meats and vegetables Clean and Sanitize cutting boards after use Clean your knives in between foods

200

The temperature that frozen food should be stored at

What is 18 degrees Celsius or below?

300
Unsafe food is usually the result of __________
What is contamination?
300
What are 3 ways that can result in time-temperature abused
1) Food is not held or stored at the correct temperature 2) Food is not cooked or reheated enough to kill pathogens 3) Food is not cooled correctly
300
The proper hand washing process should take a minimum of ______ _________.
What is 20 seconds?
300

Name five of the seven steps in the flow of food Bonus: name all seven

What is Purchasing Preparing Cooking Storing Cooling Reheating Serving?

300
What is the best method of checking the temperature of a delivery of fresh fish
Insert the probe into the thickest part o the fish.
400
What are the 3 categories of contaminants?
Biological Chemical Physical
400
41 degrees-135 degrees
What is Temperature danger zone
400
Name 4 examples of poor personal hygiene
soiled apron poor hand washing jewelry while working long fingernails (or false fingernails) hair not harness touching the hair, face or body
400

This step takes place after serving hot food and before storing in the refrigerator. 

What is cooling?

400
How many inches from the floor should food be stored?
At least 6 inches
500
This contaminant is responsible for most foodborne illness
What is biological
500

Name 3 of the 5 most common food-handling risk factors that can cause a foodborne illness

What is: Purchasing from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene

500
True or False. Hand antiseptics can be used in place of hand washing.
False
500
What is the problem with storing raw ground beef with prepped salads
What is cross-contamination?
500

The three things you look for when purchasing something in a can or container

What is manufacturing date, expiry date and condition of the container

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