Importance of Food Safety
What are the three basic types of food hazards?
Physical, Chemical, Biological
What is the minimum time you should wash your hands to ensure they are clean?
20 seconds
What is the temperature danger zone for food safety?
Between 41°F and 135°F.
What is cross-contamination, and why is it a concern?
It is when harmful bacteria spread from one food item to another; it is a concern because it can cause foodborne illness.
What is the difference between cleaning and sanitizing?
Cleaning removes debris, while sanitizing kills pathogens.
Why is it important to store chemicals away from food?
To prevent chemical contamination that can cause illness.
Identify two situations when food workers must wash their hands.
Before working with food, after using the restroom, after touching raw meat, after taking out the trash
How should TCS foods be stored to prevent bacterial growth?
Keep them at temperatures below 41°F or above 135°F.
Give an example of a physical hazard that can cause foodborne illness.
Pieces of plastic or metal from equipment.
Name the first step in the process of cleaning and sanitizing surfaces
Scrape or rinse off food and dirt.
What illness can occur from consuming food contaminated with pathogens?
Foodborne illnesses (FBIs)
What should you do if you have a sore throat and fever while working?
Report to your manager.
Describe the two stages of cooling food from 135°F to 41°F.
Cool from 135°F to 70°F in 2 hours, then from 70°F to 41°F in 4 hours.
Why should raw foods be kept separate from ready-to-eat foods?
To prevent the risk of contamination.
Why is it important to use a separate sink for handwashing?
To avoid contaminating food preparation areas
Name one reason why food safety is critical in food service.
To protect customers from foodborne illnesses.
Why is wearing gloves important, and when should they be changed?
To prevent contamination; change when they get dirty or when switching tasks.
What is the minimum cooking temperature for intact meats?
At least 145°F.
What is one way pathogens can spread from workers to food?
Through unwashed hands after using the restroom.
What does FIFO stand for in food storage?
First In, First Out.
What groups of individuals are considered highly susceptible to foodborne illnesses?
Young children, elderly, pregnant women, and immunocompromised individuals
What does it mean to be immunocompromised, and why is it relevant in food safety?
It means the immune system isn't working well; relevant because these individuals are at higher risk for foodborne illnesses.
How long can food be held in the temperature danger zone before it must be discarded?
4 hours or longer.
Name a common chemical hazard found in kitchens.
Detergents or sanitizers.
List three major food allergens that must be managed in food service.
Peanuts, tree nuts, eggs, milk, wheat, soy, fish, crustacean shellfish, and sesame