Food Safety
Fungi is an example of which type of hazard?
Biological
True or False: It is safe to use your apron or any part of your uniform to dry your hands and arms.
When using a food thermometer, where should you place the thermometer for an accurate reading?
The thickest part of the food
What is one (1) symptom that can indicate a customer is having an allergic reaction?
Hives, Lips swelling, Anaphylaxis, Upset stomach, Dizziness/lightheaded, Vomiting, Difficulty breathing
True or False: To treat 1st or 2nd degree burned skin, you should run it under cool water first.
True
Define “foodborne illness.”
A disease that is transmitted to people through food.
How long should you spend washing your hands properly to ensure thorough cleanliness?
At least 20 seconds
Give me three (3) examples of TCS foods, or foods that need time or temperature control for safety.
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, Untreated garlic-and-oil mixture
What are two (2) best practices to prevent cross-contamination?
Keep contaminated food out of the operation
Ensure that you are using clean packaging that is free from damage
Clean and sanitize all surfaces and equipment before prep, between uses, and after prep
Separate raw meats from ready-to-eat foods or fruits and vegetables
Wash and handle produce with care
Name one (1) way to prevent cuts.
Grip the knife so it is secure and stable
Curl fingers of non-knife hand
Cut away from the body
Cut on a clean, clear surface
Never cut food while holding it in the hand
Ensure you have good lighting
Keep floors in 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
Name three (3) categories of hazards in the preparation of food
Biological, Physical, Chemical
What must a food handler with an infected hand would do to work safely with food?
Cover the wound with a bandaid and wear a single-use glove
How long can you safely keep hot or cold TCS food at room temperature without entering the temperature of danger zone?
4 hours
Name one scenario when you have to clean and sanitize the surfaces or equipment.
After you’re done using them
Any time you’re interrupted during a task and the surfaces could have been contaminated
Before you start working with a different type of food
After 4 hours if the items have been in constant use
What are the three (3) emergency action steps?
Check, call, care
Name one example of each hazard that can contaminate your food.
Biological (Bacteria, Viruses, Parasites, Fungi)
Physical (Fruit pits, Bones in fillets, Metal shavings, Staples, Dirt, Glass, Bandages, Jewelry)
Chemical (Cleaners, Sanitizers, Polishes)
Pre-COVID, what are the four (4) symptoms you must report to your manager?
Vomiting, Diarrhea, Jaundice, Sore throat with a fever
The temperature danger zone is between what 2 temperatures?
41℉ to 135℉
Name one (1) allergen that are part of the nine (9) major food allergens according to the FDA.
Milk, Eggs, Fish, Crustacean Shellfish, Tree nuts, Peanuts, Wheat, Soybeans, Sesame
What does MSDS stand for?
Material Safety Data Sheet
What are the four (4) general practices that make food unsafe?
Poor Personal Hygiene, Cross-Contamination, Time-temperature abuse, Poor cleaning and sanitizing
What are the five (5) steps of handwashing?
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 five (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 a Material Safety Data Sheet to be included with hazardous chemicals?
Occupational Safety & Health Administration