Chapter 1: Keeping Food Safe
What are the three types of hazards that can make food unsafe?
Biological, chemical, and physical hazards
The most common symptoms for foodborne illness include diarrhea, vomiting, fever, nausea, abdominal cramps, and ...?
Jaundice
A prep cook has decided to wear earrings while working. What is the food safety risk?
Physical contamination
When handling ready to eat food, what must be worn?
Single-use gloves.
A cook is checking the internal temperature of a beef roast, where should the thermometer probe be placed?
In the thickest part of the food
Several customers develop similar symptoms after eating at the same restaurant. What does the manager suspect?
A foodborne illness outbreak.
BONUS POINTS: Define foodborne-illness outbreak.
What type of food is commonly linked with parasites?
Fish-Seafood
The big nine allergens include soy, eggs, shellfish, tree nuts, and ....
What five are missing?
Milk, Wheat, Fish, Peanuts, and Sesame
What are the steps for hand washing? Include the water temperature and the amount of time you should scrub.
Wet hands and arms, water should be 100°, apply soap, scrub for 10-15 seconds, rinse thoroughly, and dry with a one time use towel.
BONUS: What is the amount of time it should take to finish the handwashing process?
What probe is used to check the temperatures of a pot of soup?
Immersion probe
What is a TCS food? Give 3 examples of them.
Food requiring time and temp control for safety. Examples include milk and dairy products, shell eggs, meat: beef, pork, and lamb; poultry, fish, shellfish and crustaceans, baked potatoes, heat treated plant food: such as cooked rice, beans, and vegetables; tofu or other soy proteins, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens; and untreated garlic-and-oil mixtures
What are the six conditions that support the growth of bacteria?
Food, Acidity, Temperature, Time, Oxygen, and Moisture
BONUS: What are the two conditions we can control in the kitchens?
A prep cook stores a bottle of sanitizer on a shelf above a prep table. What should be done differently?
Store the sanitizer away from the prep area.
BONUS: What type of contaminate is presented here?
A prep cook has a sore throat with a fever, he works with the high-risk population. Should be be excluded or restricted from the operation?
Excluded
What device is used to record time-temperature abuse during the delivery of food?
TTI- Time temperature indicator
1. A package of raw chicken leaking fluid onto a ready-to-eat fruit cups is an example of which risk factor?
2. Raw hamburger patties are stored in a sealed carton at room temperature next to the grill. What is the main risk that could cause food borne illness?
1. Cross-contamination
2. Time-temperature abuse
What range in the temperature danger zone will bacteria grow most rapidly?
70°-125°
Bonus: What is the temperature danger zone?
What is the primary purpose of a food defense program?
To address points in an operation where food is most at risk from deliberate contamination
A food handler has an infected cut on his finger. He washed the cut and put new gloves on before prepping food. What did the food handler forget to do?
Put on an impermeable bandage.
A chef dropped his thermometer on the table before temping his food, what must be done to the thermometer before using it again?
It needs to be calibrated
BONUS: A thermometer must be accurate to what temperature degree?
There are five common risk factors that can lead to foodborne illness. They include purchasing food from unsafe sources, failing to cook food adequately, and what are the last three?
Holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene.
What are the big six bacteria?
Shigella SPP., Salmonella Typhi, Nontyphoidal Salmonella, E. Coli, Hepatitis A, Norovirus
What measures can be taken to help ensure the safety of guests with food allergies? Give three examples. Answers can vary.
Prevent cross-contact, use clean and sanitized equipment when prepping the order, and read all food labels.
What are some basic work attire requirements for staff? Give 4 specific requirements.
Hair restraints, clean clothing, aprons, and no jewlery
What are some ways food can be time and temperature abused? Provide 3 specific examples
Cooked to the wrong internal temperature, held at the wrong temperature, or cooled and reheated incorrectly.