Food Safety
Biological
How long should you spend washing your hands properly to ensure thorough cleanliness?
At least 20 seconds
When using a food thermometer, where should you place the thermometer for an accurate reading?
The thickest part of the food
What is 1 example of an allergic reaction?
Hives, Lips swelling, Anaphylaxis, Upset stomach, Dizziness/lightheaded, Vomiting, Difficulty breathing
To treat 1st or 2nd degree burned skin, you should run it under water in what temperature?
Cool/Cold
Define "foodborne illness"
A disease that is transmitted to people through food.
Sneezing on a salad is an example of which practice that make food unsafe?
Poor personal hygiene
What are 3 examples of TCS foods?
Milk and dairy items, Eggs, Poultry and meat (beef, pork, and lamb), Fish, shellfish, crustaceans, Cooked rice, beans and vegetables, Tofu, soy, Sliced melons, tomatoes, leafy greens, Sprouts
What is the first step when cleaning and sanitizing stationary equipment?
Unplug the equipment.
Name one example on how to prevent cuts from a knife.
Grip the knife so it’s secure and stable
Curl fingers of non-knife hand
Cut away from the body
Cut on a clean, clear surface
Keep floors in the cutting area clean, dry, and free of obstacles
Keep knife handle clean and dry
NEVER try to catch a dropped knife
Do NOT use knives as can openers, box cutters, scissors, etc.
Maintain enough room between people to avoid bumping.
Leaving raw chicken breasts on a prep table to thaw is an example of which practice that make food unsafe?
Time-temperature abuse
What are the 4 required items a handwashing sink should have?
How long can you safely keep hot or cold TCS food at room temperature without entering the temperature danger zone?
4 hours
Name 2 allergens that is part of the 9 major food allergens according to the FDA.
Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame
What are the 3 emergency action steps?
Call, check, care
Name 3 categories of hazards with one example for each type of hazard.
Biological: Bacteria, Viruses, Parasites, Fungi
Physical: Fruit pits, Bones in filets, Metal shavings, Staples, Dirt, Glass, Bandages, Jewelry
Chemical: Cleaners, Sanitizers, Polishes
What are the 4 symptoms you must report to your manager so that you can be sent home?
Vomiting, Diarrhea, Jaundice, Sore throat with a fever
41ºF to 135ºF
Finding leftover food on a supposedly clean plate is an example of which practice that make food unsafe?
Poor cleaning and sanitizing
What does MSDS stand for?
Material Safety Data Sheet
What are the 4 practices that make food unsafe?
Poor personal hygiene, cross-contamination, time and temperature abuse, poor cleaning and sanitizing
What are the 5 steps of handwashing? (all or nothing)
Step 1: Wet hand and arms.
Step 2: Apply Soap.
Step 3: Scrub hands and arms vigorously.
Step 4: Rinse hands and arms thoroughly.
Step 5: Dry hands and arms.
When freezing ready-to-eat food, how long will it last in the freezer until you have to throw it out?
7 days
What are the 5 steps on how to clean and sanitize dishes?
Step 1: Scrape food from pots and utensils.
Step 2: Wash in clean, hot soapy water.
Step 3: Rinse in clean, hot water.
Step 4: Sanitize by soaking them in sanitizer solution
Step 5: Air dry if possible. Dry with single-use paper towel if not.
What organization requires an MSDS to be included with hazardous chemicals?
Occupational Safety and Health Administration