Handling and Cooking
Why should you not work when you are sick?
You should not work when you are sick because you could spread foodborne illnesses or infect others/the food with disease.
How are foodborne illnesses spread? (List 1)
Illnesses are spread through contact with other humans and animals, as well as soil, chemicals and water.
Is it necessary to store frozen foods in a cooler right after they are delivered?
True - frozen foods may thaw and grow bacteria if not immediately cooled.
What is the purpose of cleaning and sanitizing?
The purpose of cleaning and sanitizing is to remove food and grease from utensils, dishes, and food preparation surfaces.
True or false - it is safe to reheat food more than once.
False - reheating food more than once is dangerous.
What is one way to thaw frozen food safely? (List 1)
Using refrigerators, walk-in coolers, cold running water and microwave ovens and safe ways to thaw frozen food.
Is it possible to tell if something is contaminated by how it tastes?
No, most foodborne illnesses will not effect food taste.
True or false - food can be stored on the floor of coolers or dry storage areas.
False - storing food on the floor increases the risks of contamination.
What is one item you should wash after use in the kitchen? (List 1)
Utensils, dishes, bowls, food preparation surfaces, and kitchen equipment should all be washed after use.
True or false - after storing applicable foods in the "danger zone" for more than two hours, bacteria will spread rapidly.
True - it only takes two hours for bacteria to rapidly spread after applicable foods are stored in the "danger zone".
List two types of food that are "potentially hazardous".
Meats, poultry, fish, eggs, dairy products, cooked vegetables, and salad greens are all "potentially hazardous".
What is a cause of a foodborne illness?
Certain types of microbes, parasites, moulds, viruses, and bacteria can cause illness.
What is the temperature a freezer should be at?
Freezers should be at negative eighteen degrees celsius or lower to prevent bacteria from growing and spreading.
What is a chemical sanitizer approved for use in Alberta? (List 1)
Chlorine, sodium hypochlorite, "quats", and iodine are approved chemical sanitizers in Alberta.
When can food inspections take place?
Anytime when a business or dinner is open and staff are working.
What is the "danger zone" and what is the range?
The "danger zone" is a range of temperatures that allow bacteria to grow and spread rapidly on applicable foods like chicken. It ranges from four to sixty degrees celsius.
List three people who are at higher risk of foodborne illness.
Young children, seniors, pregnant people, sick people, and people who have little resistance to illnesses are at higher risk of foodborne illness.
Inside a fridge, where should raw meat, poultry and fish be stored?
Meat should be stored below cooked or ready-to-eat foods.
What are two ways to keep pests out of kitchens?
You can:
-Keep your kitchen clean/get rid of clutter
-Store food off the store
-Close containers tightly
- Clean up spills quickly
- Keep doors closed/make sure doors are sealed
- Keep the outside of the restaurant clean
What is an example of a food establishment that does not require a food handling permit?
Temporary food establishments, special events, and community organization functions do not require a food handling permit.
What is the safe internal temperature for most foods?
Cooking foods to seventy-four degrees celsius will eliminate most bacteria.
What are three of the most common ways foodborne illness is spread?
Sickness, temperature abuse, inadequate cooking, cross contamination, and improper cooling of cooked food are the top five ways foodborne illnesses are spread.
What does "FIFO" stand for?
"FIFO" is a rule used when storing food. It stands for "First In, First Out." Use food supplies in the order they are received in.
What are the three things that sanitizing requires?
Sanitizing requires:
- A clean and rinsed surface
- The correct strength of sanitizer/correct water temperature
- The correct contact time of the sanitizer on a surface (at least two minutes)
What are three ways to confirm that delivered food is safe?
Check best before dates, expiry dates, signs of spoilage, damage, insects, and temperature to determine if delivered food is safe.