Food Safety

Good personal hygiene

100

What kind of sinks should you wash your hands in?

Designated handwashing sinks

200

Name two things that cannot be on your fingernails when handling food.

nail polish and fake nails

300

What 2 types of jewelry are allowed in the kitchen?

A plain band ring or medical bracelet 

400

What are the four ways people make food unsafe? 

1. Poor personal hygiene 

2. Time-Temperature Abuse 

3. Cross Contamination 

4. Poor cleaning and sanitizing 

500

List 3 (out of 6) common symptoms of foodborne illness 

Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice 

Food safety

100

Name the three types of hazards that causes food to become unsafe.

Biological, chemical, and physical

200

Name three (out of 4) types of biological hazards

Bacteria, parasites, fungi, viruses

300

Give three examples of physical hazards.

hair, bones, fruit pit, fingernail, metal shavings, etc.

400

Give three examples of biological hazards

Bacteria, Fungi, Parasites, Viruses

500

What does FAT TOM stand for?

Food, acidity, temperature, time, oxygen, moisture 

Time and temperature

100

What is TCS food and give 2 examples 

Time/ temperature control for safety.

Examples : Dairy products, fish, baked potatoes, tofu, sprouts/sprout seeds, sliced melons, cut tomatoes, shellfish, etc.

200

Where should you measure the temperature of foods?

In the thickest part of the food, several times.

300

What is the temperature danger zone?

41 degrees F to 135 degrees F.

400

How accurate does a thermometer have to be? (what degrees)

Plus or minus 2 

500

At what temperature does bacteria double?

70 degrees F - 125 degrees F

Cross Contamination

100

What is the definition of cross-contamination?

The transfer of pathogens from one surface to another.

200

How many inches does utensils/ equipment need to be stored off of the ground?

Six inches.

300

Name 2 ways to prevent cross contamination

Color coded cutting boards, clean and sanitize equipment, prep raw and ready to eat foods separately, buying prepared food

400

How do you correctly rotate your food items? 

(FIFO) First in first out 

500

List the common 8 food allergens

Milk, Soy, Eggs, Fish, Tree nuts, Peanuts, Crustacean, Wheat

Cleaning and Sanitizing

100

What items need to be cleaned AND sanitized in the kitchen. n

Food contact surfaces ex : knives, pots & pans, cutting boards

200

How can you make sure that sanitizers are effective?

Make sure the water is the right temperature, make sure you have used to right amount of sanitizer, use a test kit to check the strength, and make sure you leave the items being sanitized in the sanitizer for the right amount of time.

300

List the steps to clean and sanitize surfaces

1. Remove food from the surface

2. Wash

3.Rinse

 4. Sanitize

5. Air dry

400

What 3 things make sanitizer effective ? 

Concentration, contact time, temperature 

500

What is the difference between cleaning and sanitizing?

Cleaning: Removing food and dirt from surfaces 

Sanitizing: Removing pathogens on surface to a safe levels