Keeping Food Safe
To be considered an outbreak, a foodborne illness must
be confirmed by laboratory analysis
Which food best supports the growth of bacteria?
Butter
Cooked rice
Loaf of bread
Chocolate cake
Cooked Rice
How should chemicals be stored to prevent chemical contamination?
Away from prep areas
What is the main reason for food handlers to avoid scratching their scalps?
Spreading pathogens to the food
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
cross-contamination
What are Good Manufacturing Practices (GMP) as defined by the FDA?
Requirements for producing safe food
Any item not stored in its original container must be
labeled
What must be immediately done to food after it is thawed in a microwave?
cook it
What is a foodborne-illness outbreak
When two or more people report the same illness from eating the same food
A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food was the likely cause of the illness?
Rice
Which symptom could mean a customer is having an allergic reaction to food?
Swollen Tongue
What should the temperature of the water be when washing hands?
Warm
What is the temperature range of the Temperature Danger Zone?
41°F to 135°F (5°C to 57°C)
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food.
What must be included on the label of food that has not been stored in its original container?
The food’s common name
The two biggest hazards when prepping food are cross-contamination and
time-temperature abuse.
In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an “outbreak”?
2
Bacteria grows best at which pH level?
7
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
Chemical
Approximately how long should the whole handwashing process take?
20 Seconds
What must be done after completing each prep task to reduce the risk of cross-contamination?
Surfaces must be cleaned and sanitized.
What is the meaning of large ice crystals on frozen food?
The product has thawed and been refrozen.
Ready-to-eat TCS food must be date marked if it will be stored for longer than
24 hours - 1 day
What should be done if the menu includes TCS items that are raw or undercooked?
It must be noted on the menu.
Which of the following is a physical contaminant?
Bone in a filet
Virus on a salad
cleaning solution in a spray bottle
toxin in seafood
Bone in a filet
Which is a basic characteristic of a virus?
Requires a living host to grow
Which item contains a common allergen?
Peanut butter
What is a carrier?
Someone who carries pathogens without getting sick
What do time-temperature indicators do?
Show if food has been time-temperature abused during shipment
What should be done if pests are spotted in a delivery vehicle?
Reject the entire delivery.
At what temperature must cold TCS food be stored to keep it safe?
41°F (5°C) or lower
When slacking food during preparation, the food should never go above what temperature?
41°F (5°C)
The three potential hazards to food are
biological, physical, and chemical
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order.
How should food handlers keep their fingernails?
Short and unpolished
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
32°F (0°C)
A product’s “best by” date states when it should be
eaten for peak quality.
A chef is preparing a dish that includes beef and pork. If the beef has a use-by date of September 4 and the pork has a use-by date of September 6, what is the discard date of the dish?
September 4
What is the required minimum internal cooking temperature for poultry?
165°F (74°C) or higher for <1 second
Cooked rice was left out on a prep table to cool for several hours. This is an example of
Time-temperature abuse
What is the temperature range of the temperature danger zone?
41°F to 135°F (5°C to 57°C)
How should food be served to a guest who has allergens?
Delivered first, separate from other items
What type of food may not be handled with bare hands?
Ready-to-Eat
Pathogens grow most rapidly at temperatures between
70°F and 125°F (21°C to 52°C)
How long must shell stock tags be kept on file?
90 days after the last molluscan shellfish was sold or served from the container
How far off the floor should food be stored?
6 inches (15 centimeters)
When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than
7 days
Why are young children at a higher risk for foodborne illness?
Their immune systems are not yet fully developed
When cutting away mold from hard cheese, how much does the FDA recommend removing around the affected area?
1 inch
A guest chipped their tooth while eating at a restaurant. What type of contamination was the likely cause?
Physical
A food handler wet his hands with warm running water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm running water and dried them on a cloth side towel. What did he do wrong?
Dried hands on a side towel
When checking the internal temperature of food, where should the thermometer be inserted?
In the thickest part of the food
When receiving a delivery of food for an operation, it is important to
inspect all food immediately before storing it.
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
7 days
Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
125°F to 70°F (52°C to 21°C)
What is TCS food?
Food requiring time and temperature control for safety
In what temperature range does bacteria grow most rapidly?
70° to 125°F (21°C to 52°C)
The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called
Cross-contact
Where should staff members eat, drink, chew gum, or use tobacco products?
Designated areas
When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if the location is at sea level?
212°F (100°C)
How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation?
Place the thermometer stem between two packages for a reading.
At what temperature must hot TCS food be stored to keep it safe?
135°F (57°C) or higher
What temperature must meat be cooked to if it will be cooked in a microwave?
165°F (74°C)