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Unit 1
Unit 2
Unit 3
Unit 4
Unit 5 & 6
100
Improper food handling can result in illness or death. Food handlers can minimize risks of disease or cause its spread.
Why should food outlets or other food dispensing operations be concerned with the safe handling of food?
100
Bacteria, viruses, parasites, protozoa and fungi such as yeast and moulds.
What is a list of microbes that can cause illness?
100
0 - 4 C for perishable foods; -18 C or below for frozen foods.
What should the temperature be in a vehicle's refrigeration and/or freezing units?
100
Put food on ice; use shallow metal pans; cool small portions; stir frequently.
What are three ways of cooling foods?
100
Never touch rims of glasses or cups; touch only the handles of cutlery and utensils; fingers should be beneath the plate.
What are the proper methods for handling cutlery, dishes, glassware and plates?
200
Lost wages for you of a customer becomes ill after eating contaminated food from your workplace?
What's at stake for you if a customer becomes ill after eating contaminated food from your workplace?
200
Some microbes grow on living things, such as animals. They can be found in blood, skin, urine or feces of of an infected human or animal. Microbes cannot move on their own. They are hitchhikers and will travel on people, animals, and insects or in water. They can also be carried in the air and in other places.
What are the sources of microbes and how are they transported
200
Potentially hazardous foods such as meat, poultry, fish and seafood and dairy as they can satisfy all the requirements for the growth of pathogens.
What foods should receive particular attention during the receiving inspection? Why?
200
When re-hydrated, added to moist food, or are cooked in water.
How do dried foods become potentially hazardous?
200
Cleaning removes the soil on the dish; sanitizing reduces bacterial contamination to a safe level.
What is the difference between cleaning and sanitizing?
300
Customers will be safer; FOODSAFE certificates displayed will help the employer's image and reputation; there will be fewer job related injuries or illness.
How will you employers benefit from your successful participation in FOODSAFE?
300
FOOD INFECTION occurs when food containing a large number of pathogens in ingested and the bacteria start to grow in the human intestinal tract. FOOD INTOXICATION occurs when bacteria start to grow in food and give off toxins and then the food is ingested.
What are two biological causes of foodborne illness?
300
Food received first should be prepared and served first. Use expiry dates, receiving and storage notes as a guide. Old stock should be in the front and new stock behind it.
What is the "First In, First Out " rule (FIFO).
300
Use recommended protective clothing; follow safe work procedures; ask for training.
What techniques should you use with a new piece of equipment?
300
28 ml per 4.5 L of warm water (100 ppm)
What is the correct amount of chlorine bleach for sanitizing while manual washing?
400
Improper cooling; advance preparation; infected person; inadequate reheating for hot holding; improper hot holding; contaminated raw food or ingredient; unsafe source; use of leftovers; cross-contamination; and inadequate cooking.
What are the Top Ten Improper Food Handling Practices that cause foodborne illness?
400
Biological, chemical and physical.
What are the three causes of foodborne illness?
400
Use proper equipment (step ladders, carts); wear closed-toe, sturdy shoes with non-slip soles; ask for help for heavy or awkward loads.
What are two safe storing techniques to avoid injury?
400
Food should be considered contaminated; heat to at least 74 C; use a thermometer to check temperature; stews, gravies or soups should be boiled and stirred for several minutes; steam tables should not be used for reheating.
How do you prevent bacterial growth when REHEATING?
400
A soap film will prevent sanitizers from reducing bacterial content.
Why is rinsing to remove soap an important step?
500
Tools and equipment; hot materials and surfaces; slippery or cluttered floors; manual handling; chemical exposure; and biohazardous materials.
What are the Top Workplace Safety Hazards in the food service industry?
500
The worker, the food and the environment.
What are the three elements in the transfer of pathogens?
500
(unit 6) Complete immersion of rinsed item, with no air pockets, in the sanitizing solution at correct strength for at least 30 seconds.
What is the correct procedure for chemically disinfecting an item.
500
Between 4 C and 60 C.
What is the DANGER ZONE.
500
Inform the manager or the person in charge; collect the name and details on the type of food, etc. (do not throw out the suspected batch of food, keep a sample for investigators).
What is the procedure for handling a customer complaint?