Food Safety
3 types of hazards that make food unsafe.
What are Biological, Chemical, and Physical
Name 3 situations when you should most definitely wash your hands.
What is prepping food, taking out the garbage, touching face or clothes, handling raw meat, after using the restroom? (Any 3 of these or any other reasonable answer!)
TCS stand for this.
Time and temperature control for safety.
Define cross-contamination.
What is pathogens or germs that are transferred from one surface or food to another?
The best temperature to cook chicken.
What is 165 degrees?
This is a disease that is transmitted to people through food.
What is a foodborne illness?
What is a single-use paper towel?
Name 1 of the most common types of TCS food.
What is either milk and dairy products, eggs, poultry, meat, baked potatoes, beans, tofu, sliced melons or tomatoes, sprouts, or garlic and oil mixtures?
This is what you should do if you use a cutting board to prep chicken, but then want to cut vegetables.
What is use a different cutting board (or wash the original one first before using it again)?
Name 2 ways to safely thaw frozen food.
What are: using a microwave, putting the frozen food into the oven, running water over the item, or thawing it in a refrigerator? (Choose 2)
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Name the type of hazard this represents.
What is a chemical hazard?
This is the best time to use a hand antiseptic.
What is after you have washed your hands and not in place of washing hands?
This is how you would measure the temperature of a carton of milk.
What is use a thermometer?
This is the best way to pass a fork or knife.
What is "by the handle?"
The proper way to use gloves when prepping food.
What is only use the gloves once; do not wash them; change them between tasks?
Name 2 examples of a biological hazard.
What are bacteria, viruses, parasites, fungi? (2 of these is needed)
What is ready to eat?
This range of temperatures is considered THE DANGER ZONE.
What is 41-135 degrees?
This is the best way to get ice out from a machine.
What is use a scoop or tongs?
The place in a roast beef a food handler should check the temperature.
What is in the thickest part?
Leaving raw chicken on a prep table to thaw is an example of:
What is Time-Temperature abuse?
The 5 steps IN ORDER for hand washing.
What is: wet hands and arms, apply soap, scrub hands and arms vigorously, rinse hands and arms thoroughly, and dry hands and arms?
2 reasons you should REJECT food.
What is: food has passed the use-by or expiration date, has an abnormal color or is moldy, or smells wrong or unpleasant? (2 of these or other reasonable answers)
This is the proper way to store a coffee cup.
What is upside down so that dirt cannot get in it?
Name 6 of the BIG 8 allergens.
What are: milk, eggs, soy, fish, tree nuts, peanuts, shellfish, or wheat?