General Food Safety
What is one habit you practice to ensure food safety?
Wash hands, clean surfaces/utensils, cook food to temp, separate raw and cooked foods etc.
What should be done with food that is accidently left out of the fridge/freezer longer than recommended?
It should be discarded
Name an example of when you should change gloves while working
After handling raw meat, if the glove rips, when you leave the kitchen area, etc.
Provide 3 examples of dietary restrictions that a patient may have
Allergies, dysphagia, sodium restriction, celiac disease, carb controlled, low fat, etc.
What is cross contamination?
When pathogens are transferred from one surface/food to another
What is the danger zone?
Temperature range in which pathogens can grow rapidly
41-135 F
5-57 C
Give 3 examples of when employees should wash their hands?
After eating/smoking/touching hair, after sneezing or blowing nose, after using restroom, after handling raw meats, when returning to kitchen area, when first starting food prep/handling, after taking out trash, etc.
Which is thicker, nectar or honey thick?
Honey thickened
What are 2 ways food can become unsafe?
Time-temp abuse, poor hygiene, cross contamination, poor cleaning practices
What is one thing you can do to keep food out of the danger zone?
Keep freezer/fridge doors properly closed, check food temps, avoid leaving items out unnecessarily etc.
How long should it take you to wash your hands?
About 20 seconds
Why are items like ice cream, sherbert or ice cubes prohibited on a thickened liquid diet?
These items are thin liquids at room temperature/ when melted
What is the number one cause of foodborne-illness outbreaks at restaurants/foodservice operations?
The transferring of pathogens from one’s body to food served or poor personal hygiene
Give an example of an appropriate way to thaw frozen meats
In a cooler, microwave (if used immediately), submerging under cool water, during the cooking process
Name 2 instances counters/food contact surfaces should be cleaned and sanitized?
When you’re done using them, before you start using them, any time they may become contaminated, after 4 hours of use
Describe the correct consistency/size of foods on a 5 mm diet
Lumps are easily squashed with tongue
Pieces are 4mm or less (fit between prongs of standard fork)
Give 3 examples of symptoms you should report to a supervisor
Vomiting, diarrhea, jaundice, sore throat with fever
What temperature should poultry be cooked to?
165 F
74 C
Name the 5 steps of cleaning and sanitizing
1. Scrape/remove food
2.Wash
3. Rinse
4. Sanitize
5. Allow to air-dry
Why is it important that patients recieve the correct textured/thickenness of liquid?
Patients on thickened liquids or different textured diets may aspirate on incorrect options, which can lead to pneumonia