General Food Safety
Danger Zone
Cleaning/Hygiene
Dietary Restrictions
100

What is one habit you practice to ensure food safety?

Wash hands, clean surfaces/utensils, cook food to temp, separate raw and cooked foods etc.

100

What should be done with food that is accidently left out of the fridge/freezer longer than recommended?

It should be discarded

100

Name an example of when you should change gloves while working

After handling raw meat, if the glove rips, when you leave the kitchen area, etc.

100

Provide 3 examples of dietary restrictions that a patient may have

Allergies, dysphagia, sodium restriction, celiac disease, carb controlled, low fat, etc.

200

What is cross contamination?

When pathogens are transferred from one surface/food to another

200

What is the danger zone?

Temperature range in which pathogens can grow rapidly

41-135 F

5-57 C

200

Give 3 examples of when employees should wash their hands?

After eating/smoking/touching hair, after sneezing or blowing nose, after using restroom, after handling raw meats, when returning to kitchen area, when first starting food prep/handling, after taking out trash, etc.

200

Which is thicker, nectar or honey thick?

Honey thickened

300

What are 2 ways food can become unsafe?

Time-temp abuse, poor hygiene, cross contamination, poor cleaning practices

300

What is one thing you can do to keep food out of the danger zone?

Keep freezer/fridge doors properly closed, check food temps, avoid leaving items out unnecessarily etc.

300

How long should it take you to wash your hands?

About 20 seconds

300

Why are items like ice cream, sherbert or ice cubes prohibited on a thickened liquid diet?

These items are thin liquids at room temperature/ when melted

400

What is the number one cause of foodborne-illness outbreaks at restaurants/foodservice operations?

The transferring of pathogens from one’s body to food served or poor personal hygiene

400

Give an example of an appropriate way to thaw frozen meats

In a cooler, microwave (if used immediately), submerging under cool water, during the cooking process

400

Name 2 instances counters/food contact surfaces should be cleaned and sanitized?

When you’re done using them, before you start using them, any time they may become contaminated, after 4 hours of use

400

Describe the correct consistency/size of foods on a 5 mm diet

Lumps are easily squashed with tongue

Pieces are 4mm or less (fit between prongs of standard fork)

500

Give 3 examples of symptoms you should report to a supervisor 

Vomiting, diarrhea, jaundice, sore throat with fever

500

What temperature should poultry be cooked to?

165 F

74 C

500

Name the 5 steps of cleaning and sanitizing

1. Scrape/remove food

2.Wash

3. Rinse

4. Sanitize

5. Allow to air-dry

500

Why is it important that patients recieve the correct textured/thickenness of liquid?

Patients on thickened liquids or different textured diets may aspirate on incorrect options, which can lead to pneumonia

Click to zoom