Food Safety - 2020

Injury prevention

100

List 3 tips to prevent cuts

use sharp knives, use the correct knife for the job, cut away from you, put a damp cloth underneath cutting board, use correct cutting posture, stabilize the material being cut 

200

List 2 was to prevent a slip

wipe up slips when they happen, put a caution sign over the wet area, mop and sweep debris from floor, remove obstacles from walk ways 

300

Describe how to lift a heavy object

1. Do not attempt to lift by bending forward. Bend your hips and knees to squat down to your load, keep it close to your body, and straighten your legs to lift.
2. Never lift a heavy object above shoulder level.
3. Avoid turning or twisting your body while lifting or holding a heavy object.

400

Give 3 ways to prevent burns 

1. Never leave items cooking on the stove unattended.
2. Turn pot handles toward the rear of the stove.
3. Don't carry or hold a child while cooking at the stove.
4. Keep hot liquids out of the reach of children and pets.
5. Keep electrical appliances away from water.

500

Describe how to handle a pot that is boiling over 

1. If possible, remove object from heat
2. turn off the burner
3. Open the lid away from yourself and others to prevent steam burns
4. Once cool, mop/wipe up any liquid that spilled over

Food borne illness

100

Why is it important to cool hot foods quickly?

Prevents the growth of harmful pathogens, aim to cool hot foods as quickly as possible!

200

What is the minimum internal temperature you should cook foods to?

74°C

300

What bacteria is associated most often with chicken? 

Salmonella

400

Illness associated with pork

Trichinosis

500

Name 1 common food borne illnesses associated with ground beef

Listeria, salmonella and E. coli

Control the bug

100

Describe cross contamination

It occurs when juices from raw meats or germs from unclean objects or allergens touch cooked or ready-to-eat foods.

200

Describe proper hand washing technique

1. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
2. Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
3. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
4. Rinse your hands well under clean, running water.
5. Dry your hands using a clean towel or air dry them.

300

Name 2 practices that can prevent the spread of viruses

Good personal hygiene, hand washing, sanitizing food contact surfaces, keeping foods out of the danger zone, wearing PPE correctly, proper food storage

400

Flies can transfer this bacteria from feces to food

Shigella spp.

500

Name 4 conditions that favour the growth of bacteria

food, acidity, temperature, time, oxygen, moisture 

Food handler safety

100

Once soup is applied, how long should hands be scrubbed in hand washing?

20 seconds

200

Name a hand practice, in addition to washing hand that can prevent the spread of pathogens 

Keeping fingernails trimmed, filed, short, and clean. Not wearing nail polish or false fingernails.

300

Name two instances when a food handler must change their gloves and wash their hands

As soon as they become dirty or torn, before a different task, after an interruption (ie phone call/texting)

400

Name 2 symptoms that require a food handler to be excluded from cooking

Sore throat with a fever, runny nose, cough, diarrhea, vomiting, diagnosis with Hepatits A or Salmonella

500

Name 3 components of correct kitchen attire

Clean, tired back hair, cleaning clothing, no jewelry on hands or arms, no painted nails, closed towed shoes, hair nets, apron

Food Storage

100

Where should dry ingredients be kept?

In the pantry

200

How long can chicken salad prepped in-house and held at 4 c or lower, be stored?

A maximum of seven days.

300

What temperature should we store eggs and raw meat at?

4c or lower

400

From top to bottom, what order should ground beef, cheese, and strawberries be? 

Strawberries, cheese, and ground beef 

500

On May 1st a chef prepares chili that has ground beef with a use by date of May 10th and sausage with a use by date of May 6th. What should the use by date shoud the chili be?

May 6th